I love burritos!! There are many ways to fill a burrito: beef, pork, chicken, beans, rice…. Not to mention all the possible topping combinations: cheese, sour cream, salsa, hot sauce, tomatoes, lettuce, guacamole, olives….
Five days ago (July 24), I started making my new favorite kind of burrito: baby burritos!! The filling is 9 pounds, 2 ounces of April Lily.
The hardest part about making baby burritos is wrapping them tight enough so the filling doesn’t leak out. The key is to start with a large, woven “tortilla.” Many tortillas that are labeled “swaddling blankets” are made of knit fabric and/or are too small—avoid these when making baby burritos.
First, fold the tortilla in half, corner to corner, and lay it out on a flat surface.
Place your burrito filling in the center of the resulting triangle, with just a little spilling out the top.
Using one hand, secure the loose parts of the filling.
With the other hand, tightly fold the right side of the tortilla over the filling. It is imperative to get this fold tight or the filling will not stay in.
Roll the contents of your burrito on its side and tuck the end underneath.
Firmly fold the bottom of the tortilla over filling.
Lastly, tightly fold the left side of the tortilla over and around to complete the baby burrito.
While this is the only filling I am currently using for these types of burritos, any filling from newborn to a few months old will do. In the past I have successfully made these with other fillings.
|Keanna Dawn Baby Burrito|
|Lukas Gregory and Koda Titus Baby Burritos|