The ugly ones taste just as good!

I have had some seriously good burritos in my day. Once was in Mexico, at an abandoned gas station that bordered a cactus farm, where Bryant, Bradley, Sunny and I had a picnic of bean burritos made with market-fresh tortillas, avocados, limes, and (for them) tomatoes. Another time was last spring when Bryant and I took a detour through the Quad Cities on our way to Amy's wedding, specifically, if memory serves, so that we could pick up the burritos he'd been describing since we were in Indiana. Miraculously, not only was he able to drive directly to the little hole-in-the-wall taqueria he knew only by sight and not by name, but they were open. The burritos were heavenly, full of greasy rice and spicy guacamole, and big enough to serve as lunch the next day even after I'd stuffed myself the night before.

The burritos I had for lunch weren't nearly as good as either of those. However, they were quite possibly the best I've ever made, and definitely on the best tortillas I've ever made! Make that, of course, the first tortillas I've ever made. Who knew it was so easy? I have no doubt that attaining perfection in this art takes years upon years, but if you're willing to settle for less (most noticeably, I think, in the shape), they are ridiculously easy, even without a tortilla press or rolling pin. I used all whole wheat flour, and olive oil instead of canola, and I thought they turned out beautifully flavorful and chewy--although I might trim the salt a little bit next time. They're much better, and much cheaper, than anything I've found at the grocery store, and--if you count travel time--even faster.