It occurred to me a few weeks ago that I could probably make my own, in big batches, and freeze them, resulting in a super-convenient grab-n-go breakfast burrito experience. There are lots of folks doing this and blogging about it, so I had a lot of guidance (see below). My first attempt was with whole wheat flax seed burrito-sized tortillas, bacon, eggs, and a bit of salsa. I warmed the tortillas over the gas burner, and they got a little crackly when I tried to wrap them - not ideal. Because I was eating them the next day, I didn't freeze them. They got a little mushy in the fridge overnight, but not prohibitively so, and I ended up eating them with a fork and knife. They were delicious and easy to transport, but not quite what I was going for. Batch number two: same ingredients, but I heated the tortillas in a pan. Same crackly problem; actually worse this time because the tortillas got a bit crispy. Same fridge situation, same knife and fork.
This time, I was using all leftover ingredients from work, so I was working with flour tortillas (taco-sized, not burrito-sized), shredded barbacoa beef, sour cream and salsa, along with eggs and cheese I had at home (cheddar and pepperjack) and parsley from our garden. I heated the tortillas in the microwave, putting the whole stack between two damp paper towels, which left them soft and just rubbery enough so that they didn't crack when I wrapped them. The tricky thing with this batch of burritos? The tortillas are so small that I could only use like, a teaspoon or tablespoon of each ingredient per burrito, but they came out so adorably that I don't think I mind having to eat 2-3 burritos to equal one serving size :)
|I have a hard time not overstuffing - everything ends up
splooging out everywhere.
|Pile in the back, row ready to be wrapped in the front.
So adorable. Like little blintzes.
|For (blurry) scale.
|They barely fit in a zip-top freezer bag. Can't wait to
microwave (1 min? 3 min? 2 min?) and eat!
Big thanks to the blogs I consulted for inspiration and tips: