Burrito
Photo: Ernesto Andrade from San Francisco, CC BY 2.0
A burrito is a large flour tortilla wrapped around beans, rice, meat or whatever else you have cooked. This version spends most of its effort on the beans, which are soaked overnight and simmered slowly or pressure-cooked until soft. It also teaches the fold that matters most: a small diagonal flap on the last side locks the bottom closed, so the filling stays put when you pick it up.
Instructions
If you are using dried beans, rinse them, pick out any stones, and soak them overnight in plenty of water. Pour off the soak water before cooking.
Cook the beans until they are very soft. On the stove, simmer them in plenty of water over very low heat for at least 3 hours, and up to 6 or more, adding salt, black pepper, onion halves or a ham bone if you like. In a pressure cooker, cover the beans with water and a little salt, hold pressure for about 20 minutes, then let it drop naturally, which takes about 15 minutes.
Mash the beans with a potato masher if you want them smoother, and season them with spices to taste.
If you are using meat, brown it in a large wide pot or tall-sided frying pan, stirring so it colours all over and breaking up any ground meat as it cooks. Drain off the excess grease and stir in spices or other flavourings.
If you are using rice, rinse it until the water runs clear. Add 2 cups of water for each cup of rice, bring to a boil, then turn the heat to its lowest setting and simmer for 15 to 20 minutes. Leave it covered for at least 5 minutes before using.
Warm the tortillas to soften them. In a pan that is not non-stick, use a little oil to prevent sticking, and if you use an oven, cover them with foil so they do not dry out.
Lay a tortilla flat and spoon your fillings onto it in any order, leaving a border of at least a couple of inches all around.
Fold the bottom flap up over the filling, making it big enough that the filling cannot escape. Bring one side up and over, tucking the edge under the filling if you can.
Fold the remaining side into a small diagonal flap to lock the bottom flap in place, since without it the weight of the filling pushes the bottom flap out. Then bring the last flap over the filling.
Eat it carefully, as the fillings may be very hot.
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