Emilee Unterkoefler
Chipotle cravings aren’t uncommon. But when you can’t go out, that longing for Mexican food can become almost unbearable. Don’t worry! We’ll teach you how to roll a burrito like a pro.
From picking your ingredients (and yes, we’ve included a few copycat recipes) to rolling the perfect burrito at home, just follow the easy instructions and images below!
Oh, Glorious Burritos
It all begins with a simple scroll through your favorite blog or website. Suddenly, without warning, an ad featuring an overstuffed burrito blasts on your screen. It’s only a matter of time before your belly growls and those hunger pangs strike.
We understand—a Chipotle craving is a real danger to your taste buds, especially when you’re stuck at home (whatever the circumstances might be).
Well, fear no more! We’ll walk you through the steps of building and rolling a burrito that won’t burst out of its seams.
Pick and Prepare Ingredients
We’ll lay out the typical foods you’d find at a Chipotle restaurant, as well as some extra ingredients you might fancy. We’ll also include a few copycat recipes that look and taste like the real thing.
These are typically created by home chefs and bloggers who have experience testing ingredients and creating delicious dishes.
Take your pick from the following ingredients (we’ve bolded those that will really give you the Chipotle vibe):
- Large Flour Tortilla
- Black or Pinto Beans
- Cilantro lime rice: Here’s an excellent rendition of Chipotles fluffy and famous cilantro lime rice.
- Grilled Chicken
- Carnitas
- Beef barbacoa: This copycat recipe for beef barbacoa has been tried and loved by many. Be sure to follow the creator’s tips for success and enjoy each meaty bite.
- Grilled steak
- Pico de gallo
- Corn salsa: One of Chipotle’s most popular options. Spicy poblano pepper, sharp red onion, fresh cilantro, and crunchy sweet corn work perfectly together. Try this recipe on future burrito endeavors.
- Green or red tomatillo
- Sour cream
- Guacamole: We wouldn’t dare leave out Chipotles treasured guacamole. This recipe is super easy to make and almost the same as the one you wait in line for.
- Shredded cheese
- Jalapenos
Warm the Tortilla
Heating the tortilla is an essential step that you shouldn’t skip. Flour tortillas are brittle and difficult to work with right out of the bag. However, if you warm them up, they become more pliable and easier to roll.
There are two methods to heat a tortilla. For the first, you heat a large dry skillet over medium-high heat and warm the tortilla for about 20 seconds on each side. Don’t walk away, though—if you heat it too long, it will start crisping. Use it immediately after heating.
Alternatively (we prefer this method), you can place the flour tortilla on a plate and warm it in the microwave for about 15 to 20 seconds on each side. Again, use it immediately.
Add the Ingredients
Just like at the restaurant, you start with the cilantro lime rice (or any other rice you like), followed by your choice of black or pinto beans.
You can then follow it up with your protein or sautéed veggies, and then it’s off to the fresh ingredients.
Add corn salsa, tomatillo, cheese, lettuce, and any other cold, fresh ingredients you love right on top. If this is your first burrito, do your best not to overstuff it as rolling takes practice.
How to Roll Your Burrito
Once the ingredients are fully stacked and loaded, use both hands to fold in the right and left sides of the tortilla.
Use the sides of the tortilla to spread the sour cream or guacamole deliciousness.
Using both thumbs, pull over the front of your burrito, and then pull in any ingredients that might have fallen out.
Carefully roll the burrito into a gorgeously stuffed meal. Serve it with some tortilla chips and guacamole or homemade queso dip.
The best part about making burritos is you can roll and freeze a few for later. Beans, meat, rice, corn, and sautéed veggies all freeze well. However, we do recommend you leave ingredients like lettuce, tomatoes, and sour cream in a sealed container in the fridge so they remain fresh.
