How to Make Yummy Burritos That Can Be Frozen
How I Make Burritos to Freeze
My first real job as a teenager was bagging groceries at the local grocery shop. Information technology was the offset of many food-related jobs for which I'1000 truly thankful. Not only did I learn the proper way to place cans in a paper sack, I as well encountered a number of ingredients and foods I'd never heard of. This was the late 80s in Los Angeles County; yous'd call up that nosotros were actually cosmopolitan back so, but nosotros weren't.
Manus in hand with discovering gourmet items similar capers or chutney came a vast array of junk food my mom had never bought. Working late at night, I would see folks come through the line with frozen burritos. They were cheaper than a "run for the border," so I bought a few. Yuck!
It cured me of ever wanting to consume any burrito that wasn't freshly made — until years later when I heard friends raving most the bootleg frozen burritos they made themselves. I tried out the method and wow! What a flavor and texture difference! Non to mention I had discovered a convenience food that was easier than heading to the drive-thru of the local taco stand up.
When I brand up a batch of burritos during a freezer cooking session, I take to brand a lot. These are some of the first things to go in my arsenal of homecooked, set-made meals. My Craven, Bean, and Cheese Burritos never last long because my family unit snatches them up almost instantly.
My hubby or kids catch a few to microwave for a belatedly-night snack. I pull a handbag out of the freezer to reheat and crisp on the griddle for a healthier chimichanga dinner that comes together in a flash. I know we've got something cheaper and healthier than your average take-out burrito that's on the table faster than I could find my car keys.
Tips for Bully Frozen Burritos
If y'all haven't tried making your own, well, now'south the fourth dimension. Here are some tips for making cracking frozen burritos:
- Utilize fresh, room temperature burrito-size tortillas. Cold tortillas tend to scissure when rolled. It'southward not pretty and it leaves a hole in your burrito. Since you want the burrito to hold the filling in a tight package, soft tortillas are a must.
- Cull any fillings yous love as long equally they aren't too wet. Over again, you desire a tight, compact package, so drippy, wet fillings aren't going to go over well.
- Get together burritos with room temperature ingredients. It's of import to me not to let the burritos get soggy. If they are soggy before they even enter the freezer, they aren't going to improve in the deep freeze. Past using room temperature ingredients, I tin can avert any steamy, soggy messes. Plus, they chill and freeze quicker, reducing the take a chance of freezer burn down.
- Roll a tight, groovy package. The beauty of a well-made burrito is that all the filling stays within. While the temperature and quality of your ingredients can affect this, then can the way of rolling the burrito. Watch this brusque video demo if you're not sure how to roll a tight, neat burrito.
- Wrap them well. I usually make dozens of burritos at a time. As soon as they are rolled, I stack them in zip-height freezer bags. Information technology's rare that I've had them stick together, and since we're a large family, it doesn't actually matter. I reheat several in one sitting usually. An culling means of wrapping is to wrap each one individually in foil or plastic wrap and and then store the whole lot in a freezer bag. This method is particularly helpful if you lot're going to pack a few burritos for work or school. Information technology as well gives you an extra layer of protection against burritos freezing together.
Great Fillings for Frozen Burritos
Chances are as long every bit the filling particular is one you would usually encounter in a frozen dish, it should be fine. Lettuce and sour foam? Not so much. Serve those items on the side, along with fresh salsa. Favorite fillings of ours include:
- Refried or drained cooked beans
- Shredded cheese
- Enchilada sauce or chunky-mode salsa
- Cooked chicken, turkey, pork, or beefiness
- Cooked rice
- Roasted chiles
Hither are some of my favorite filling recipes:
Frozen burritos, commercially made, don't have much going for them. Merely, if you lot make them yourself? You save yourself some time and coin and avoid the dubious ingredients. Ready fresh, wholesome ingredients, make full your burritos, and reap the rewards during the weeks to come.
Got a favorite burrito filling? Do tell.
Source: https://www.thekitchn.com/how-i-make-burritos-to-freeze-freezer-friendly-from-jessica-fisher-198682
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