0 points
Document A Construction by every body
June 23rd, 2006 9:28 AM
While purchasing a burrito for a good friend of mine, I also felt compelled to document the construction (and subsequent deconstruction) of a very large burrito.
At the Castillito Taqueria on Market and Church, my friend ordered the Wet Burrito ($6.85). If burritos could get tricked out by an MTV show aptly named "Pimp my Burrito", this is what it would look like. But allow me to walk you through the Burrito building process.
First, meat is grilled. Usually, its already been precooked, and only thrown on the "Plancha" momentarily to reheat and perhaps add a bit of flavor. As the meat is cooking, the tortilla is also thrown on, primarily to heat, but also to slightly moisten the tortilla, giving it a malleable quality which is necessary when wrapping it around many ingredients. Dry, half cooked flakey tortillas are not as easily swallowed, require a bit more lubrication (such as sour cream or guac), and a bit more chewing.
Once the two aforementioned were properly warmed, the goodies started to pile on: Rice, Black beans, onion, cilantro, cheese, sour cream, avocado, hot salsa and chicken AND steak (my friend was hungry). After a few attempts at evenly distributing this mound of ingredients, a speedy folding process ensues.
They also douse the burrito in hot salsa, more sour cream, guac and cheese. The cook stuck it in the microwave (right above the ingredients counter) for about 30-45 seconds to give it a more viscous texture on top, and Vuala! A world class Castillito Taqueria Wet Burrito. Man that thing looks good...
At the Castillito Taqueria on Market and Church, my friend ordered the Wet Burrito ($6.85). If burritos could get tricked out by an MTV show aptly named "Pimp my Burrito", this is what it would look like. But allow me to walk you through the Burrito building process.
First, meat is grilled. Usually, its already been precooked, and only thrown on the "Plancha" momentarily to reheat and perhaps add a bit of flavor. As the meat is cooking, the tortilla is also thrown on, primarily to heat, but also to slightly moisten the tortilla, giving it a malleable quality which is necessary when wrapping it around many ingredients. Dry, half cooked flakey tortillas are not as easily swallowed, require a bit more lubrication (such as sour cream or guac), and a bit more chewing.
Once the two aforementioned were properly warmed, the goodies started to pile on: Rice, Black beans, onion, cilantro, cheese, sour cream, avocado, hot salsa and chicken AND steak (my friend was hungry). After a few attempts at evenly distributing this mound of ingredients, a speedy folding process ensues.
They also douse the burrito in hot salsa, more sour cream, guac and cheese. The cook stuck it in the microwave (right above the ingredients counter) for about 30-45 seconds to give it a more viscous texture on top, and Vuala! A world class Castillito Taqueria Wet Burrito. Man that thing looks good...
