Test the structural integrity of your favourite tortillas by stuffing them to the breaking point with refried beans, rice, pulled pork, cheese, pico de gallo, guacamole, Ranch dressing, barbecue sauce, and a fistful of Fritos corn chips! Now THAT’S a burrito!
- Per Burrito:
- 1 large flour tortilla
- 1/4 cup refried beans
- 1/4-1/3 cup hot rice
- 1/3-1/2 cup hot pulled pork
- 1/4 cup shredded Cheddar or Pepper jack cheese
- 2 tablespoons guacamole
- 1/4 cup pico de gallo
- 1 tablespoon Ranch dressing
- 1 tablespoon barbecue sauce
- 1/4-1/3 cup Fritos corn chips
Optional: If you’d like to add a little oomph to your tortilla’s flavour, use tongs to lay it directly over a low flame on your stove top. Move it around constantly until the underside has some golden brown or charred bits and the top side has some small bubbles forming. Remove it and stuff as directed immediately.
Spread the refried beans in a strip that is about 2 inches wide and stops within 2-inches of either end of the tortilla. Next, spoon on the rice, then the pork, and follow it with the cheese, guacamole, pico de gallo, Ranch dressing, and barbecue sauce. Finish by lightly crushing the Fritos and scattering them over the other toppings. Fold the side of the tortilla closest to you over the fillings, using the tortilla to pull the fillings back in and tighten them up. Fold both ends in over the center, then continue rolling the burrito until it is completely rolled up.
Wrap a sheet of aluminum foil tightly around the burrito to help keep it closed. Serve with additional pico de gallo, Ranch dressing, and barbecue sauce.
- You are going to be testing the limits of tortilla durability with this amount of stuffing. Unless you can magically grow another hand, it’s easiest to keep the finished burrito closed by wrapping it tightly with foil.
- I like to boost the burritos flavour factor a bit by briefly laying the unstuffed tortilla directly over a low burner on the stove. I move it around frequently and remove it as soon as the side that’s facing up begins to show bubbles and the flame-facing side has some small charred areas. You’ll want to stuff and roll your burrito quickly if you do this so you avoid the tortilla getting stiff!