Why are Restaurant Burritos Better than Homemade?

Summary by Krater

An explanation of how to make a better burrito at home by choosing thin, striated flour tortillas, warming them, and sealing the seam in a pan before wrapping in foil.

From the video

Answers: How do you make a good burrito at home?

• burrito making techniques
• tortilla selection
• warming and sealing tortillas

What it concludes

• Burrito tortillas should be made with flour, striated with translucent fat, and exceptionally thin.
• You must warm up your tortilla before filling it so it does not crack in breakable territory.
• Wrap the filling in a stubby line, fold both sides in, tuck the bottom edge underneath the fillings, and roll.
• Seal the seam of the burrito over medium heat until brown so it does not unravell.
• Wrap the warm burrito in cheap thin aluminum foil to trap warmth, steam the tortilla, and prevent rupture and spillage.