The Perfect Burrito

Get this, a burrito can be anything wrapped into a tortilla. You could make a tuna fish burrito or you can get real with the real deal. In my mind there is only one burrito out there and its bomb. First you take a tomato tortilla and steam that thing. Take a 1/2 cup of lime-cilantro rice and a good cup full of whole black beans full of the cumin richness. You can lay the beans on the rice but no need to mix them or to separate them into columns. Next comes the grilled chicken that has been marrinating over night in Marsala cooking wine. Cut it into cubes and once again lay it on top of the pile. I should have said earlier to center the pile in the middle of the flat, open faced tortilla. Throw a handful of cheddar and mozzarella. Smear a spatuala of sour cream blended with chipotle peppers on the nearest side to you. This will keep it from spitting out when its time to roll. The salsa is essential and I think a salsa fresca and a hot tomatillo are the best. Leave out the lettuce because its consistency is better suited for tacos. Wrap some lettuce in a hot and steaming burrito and taste the wilted warm and crunchy lettuce ruin the wrap.

To wrap it up take both sides and fold them into the middle. The edges do not need to touch and you should pay attention to how the pile is stacked up. We are looking to roll up a cylinder shape-not a box or Christmas present taped up by a five-year old. Now you can fold the side closest to you over the pile of goodness to where it almost touches the farthest edge. Tuck the front edge on the under side of the far edge of the pile. This is to contain the ingredients when you make your final move. By adding the slightest pressure you will put your thumbs on the front side with your fingers wrapped around the back side holding that edge your just tucked and a turn of the wrists forward pushing the thumbs forward while curling the fingers towards you. To hold it together grab both ends and give it a little squeeze to plump and stretch out the burrito creating a seal between the tortilla and its fillings.

Put the burrito on a piece of alluminum foil and roll it up. Twist both ends of the foil and gently drop one end on the table. If you do this correctly your burrito will stand on end so that you can peel the top side of the foil as you work your way down the burrito. Too much drippage at the bottom will make for what we call a waterfall burrito and all will fall apart in the end-what a mess. If you have the skills, you probably don't even need the foil. That thing will stand on end without leaking a bean-that will come with digestion.