Steve Pope <Steve Pope >> wrote:

> Julie Bove > wrote:
>
>>Fillings for burritos can be similar to enchiladas, although I've never
>>heard of a cheese burrito. They are often served with no sauce at all, but
>>you can have a "wet" burrito. In that case it is often covered with a
>>tomato based sauce and cheese.
>
> That's actually a different meaning of "wet burrito" than I
> am familiar with. The wet burrito technique involves applying
> water to the burrito after aseembling it and before putting
> it into the steamer (a sort of Foreman-grill type contraption
> that compresses the burrito while heating it).
>
> This is very southern California, but I have also seen it
> done in Santa Clara County. In the most authentic variant
> the cook simply wets his hands in water in the sink before
> rolling up the burrito. You get a hot, pretty soggy burrito. If
> it's what you want it's excellent.

I've been on a bean burrito kick the last couple weeks, using
store-bought tortillas - which I generally consider horrible:

Run the flour tortilla under water for a few seconds and then slap
it on a hot griddle/pan. Heat it on both sides until the water on
both sides evaporates and/or soaks into the tortilla. Then wait a
few seconds more, but not until it gets crusty at all.

This makes for a nice tender tortilla perfect for rolling, and it's
not soggy at all. Nice and hot and moist, but it holds together
very well. I will probably do this for all floor tortillas from now
on.

I used to just heat them in a pan or over the flame of the gas
burner, but never again. I haven't tried this with corn tortillas,
but I will.

> I've also seen "wet burrito" to mean a burrito served on
> a plate with sauce, but I usually don't go to that sort of place.

That's always been my understanding of a wet burrito.

-sw

Sqwertz > wrote:

>Steve Pope <Steve Pope >> wrote:

>> That's actually a different meaning of "wet burrito" than I
>> am familiar with. The wet burrito technique involves applying
>> water to the burrito after aseembling it and before putting
>> it into the steamer (a sort of Foreman-grill type contraption
>> that compresses the burrito while heating it).
>>
>> This is very southern California, but I have also seen it
>> done in Santa Clara County. In the most authentic variant
>> the cook simply wets his hands in water in the sink before
>> rolling up the burrito. You get a hot, pretty soggy burrito. If
>> it's what you want it's excellent.
>
>I've been on a bean burrito kick the last couple weeks, using
>store-bought tortillas - which I generally consider horrible:
>
>Run the flour tortilla under water for a few seconds and then slap
>it on a hot griddle/pan. Heat it on both sides until the water on
>both sides evaporates and/or soaks into the tortilla. Then wait a
>few seconds more, but not until it gets crusty at all.
>
>This makes for a nice tender tortilla perfect for rolling, and it's
>not soggy at all. Nice and hot and moist, but it holds together
>very well. I will probably do this for all floor tortillas from now
>on.

Nice, I like that. It seems for your method, you want to
assemble the final burrito really quickly and eat it once
you've processed the flour tortilla with water/heat.
Maybe the approach I described is more practical for
restaurants to use. The end result is probably the same.

The last time I got this type burrito, the cook looked at
me after I ordered and then proceeded with his hand wetting /
rolling / steaming procedure. I can only surmise that he
sized me up and determined I wanted a wet burrito rather
than a standard dry one. He was right.

S.
>
>I used to just heat them in a pan or over the flame of the gas
>burner, but never again. I haven't tried this with corn tortillas,
>but I will.
>
>> I've also seen "wet burrito" to mean a burrito served on
>> a plate with sauce, but I usually don't go to that sort of place.
>
>That's always been my understanding of a wet burrito.
>
>-sw

Steve Pope <Steve Pope >> wrote:

> Sqwertz > wrote:
>
>>Run the flour tortilla under water for a few seconds and then slap
>>it on a hot griddle/pan. Heat it on both sides until the water on
>>both sides evaporates and/or soaks into the tortilla. Then wait a
>>few seconds more, but not until it gets crusty at all.
>>
>>This makes for a nice tender tortilla perfect for rolling, and it's
>>not soggy at all. Nice and hot and moist, but it holds together
>>very well. I will probably do this for all floor tortillas from now
>>on.
>
> Nice, I like that. It seems for your method, you want to
> assemble the final burrito really quickly and eat it once
> you've processed the flour tortilla with water/heat.
> Maybe the approach I described is more practical for
> restaurants to use. The end result is probably the same.

I suspect it's the same. The restaurant method may be slightly
better since it only softens up the outside of the tortilla, leaving
the inside more impervious to the liquid in the filling.

My method may make the inside of the tortilla soak up more misture,
but I haven't seen the effects of that with the fillings I've been
using.

-sw

On 2008-03-13, Sqwertz > wrote:

> Run the flour tortilla under water for a few seconds and then slap
> it on a hot griddle/pan. Heat it on both sides until the water on
> both sides evaporates and/or soaks into the tortilla. Then wait a
> few seconds more, but not until it gets crusty at all.

WTF!?

HINT: Buy fresh tortillas and eliminate the water step.

nb

notbob <notbob >> wrote:

> On 2008-03-13, Sqwertz > wrote:
>
>> Run the flour tortilla under water for a few seconds and then slap
>> it on a hot griddle/pan. Heat it on both sides until the water on
>> both sides evaporates and/or soaks into the tortilla. Then wait a
>> few seconds more, but not until it gets crusty at all.
>
> WTF!?
>
> HINT: Buy fresh tortillas and eliminate the water step.

All of the "fresh" tortillas still taste stale to me.

-sw

On 2008-03-13, Sqwertz > wrote:

> All of the "fresh" tortillas still taste stale to me.

Well, make your own. It's only flour, water, fat, and salt. My ex-SIL
taught me and it's braindead easy (have to be if I can do it). No waiting,
just roll and toss on the comal.

nb

notbob <notbob >> wrote:

> On 2008-03-13, Sqwertz > wrote:
>
>> All of the "fresh" tortillas still taste stale to me.
>
> Well, make your own. It's only flour, water, fat, and salt. My ex-SIL
> taught me and it's braindead easy (have to be if I can do it). No waiting,
> just roll and toss on the comal.

I'll stick with store-bought and heating them this way. When I want
a tortilla, it's going to be for a quick meal or snack. I don't want
to make them. Ever.

-sw

"Sqwertz" > wrote in message
...
> notbob <notbob >> wrote:
>
>> On 2008-03-13, Sqwertz > wrote:
>>
>>> Run the flour tortilla under water for a few seconds and then slap
>>> it on a hot griddle/pan. Heat it on both sides until the water on
>>> both sides evaporates and/or soaks into the tortilla. Then wait a
>>> few seconds more, but not until it gets crusty at all.
>>
>> WTF!?
>>
>> HINT: Buy fresh tortillas and eliminate the water step.
>
> All of the "fresh" tortillas still taste stale to me.

Here we can get Surita brand. They're the only ones I really. They are
made locally and probably not available where you are.

On Thu 13 Mar 2008 03:31:34p, Julie Bove told us...

>
> "Sqwertz" > wrote in message
> ...
>> notbob <notbob >> wrote:
>>
>>> On 2008-03-13, Sqwertz > wrote:
>>>
>>>> Run the flour tortilla under water for a few seconds and then slap
>>>> it on a hot griddle/pan. Heat it on both sides until the water on
>>>> both sides evaporates and/or soaks into the tortilla. Then wait a
>>>> few seconds more, but not until it gets crusty at all.
>>>
>>> WTF!?
>>>
>>> HINT: Buy fresh tortillas and eliminate the water step.
>>
>> All of the "fresh" tortillas still taste stale to me.
>
> Here we can get Surita brand. They're the only ones I really. They are
> made locally and probably not available where you are.
>
>
>

Fresh tortillas are made locally is some of our markets here. They're
still a little warm sometimes which I pick them up.

--
Wayne Boatwright
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