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Mpls, MN, United States

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Monday, November 21, 2005

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.

11 comments:

Carissa J said...

Thanks for linking the recipe, I think I'm going to try them!

Ellen said...

i wish they looked like they were spinning.

nancy said...

YUMMMMMMM! MAKES ME WANT TO RUSH HOME AND WHIP UP A BATCH. YOU'RE WITHOUT A DOUBT THE MOST CREATIVE AND FEARLESS COOK IN OUR FAMILY.

Cerise said...

Oh, Mom, that's so sweet! I still think you and Ter have me beat by a lot, but it's true that I do come by all of this honestly--the fact that your experiments generally went so well gives me courage!

Angela said...

i will definitely try these. i've been needing tortillas to go with my homemade hummous. maybe i'll make some tonight.

thanks ceri!

Cerise said...

Oooh, Angela, do you have a good hummus recipe? Please share!

turqois said...

Sounds delicious, but I keep missing the part in the recipe where one actually uses the oil.*

However, having actually read a recipe is a mean feat for me. Cooking usually means adding hot sauce to the burrito. :)

*I am that stupid, so it could just be me.

Scott said...

I'd be interested in your opinion of the recipe format at http://www.cookingforengineers.com/

Carissa J said...

I made these tortillas last night! They were very yummy and I had lots of fun making them, which is a big plus in my book.

Turqois, you're right. It doesn't say what to do with the oil. I didn't even notice that when I made them! I just put it in the mixture before the water. I have no idea if that's what you are supposed to do, but it worked for me.

Cerise said...

Oh yeah, he left that detail out of the recipe, but someone mentioned it in the comments--the oil goes in with the water.

And I have used cooking for engineers, although I am hardly an "analytical cook." They have a nice lemon bar recipe. Mmmmm... lemon bars...

Carissa, I'm so glad you liked the recipe too!

Carissa J said...

Scott, at first I thought the recipe at said site was too prose-y for me. I just wanted them to get to the point. But then I saw the pictures! For every step!

And I liked it.

Of course, my computer isn't in my kitchen and I don't have a printer...