Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

Feel free to drop me a line with any suggestions or just to let me know what you think. Thanks!

If you c


Search This Blog

Loading...

A Little Navigation...

Yá át ééh!

I want to thank you for the time that you spend here, and hope that you can find useful things here.

Hagoonee'


Monday, March 30, 2009

Folding Food - Burritos and Chimichangas

Sometimes it's difficult to roll or fold chimichangas or burritos so that the filling doesn't leak out when heated or fried. Here's a little photo essay on the way I do it - works every time!

Lay out your large burrito-sized tortilla after warming it up in the microwave to make it soft and pliable. You want it fairly warm, but not cooked. Place your filling across it sideways, leaving an inch and a half or two at each end. Make sure you don't fill it too much. Here you see a layer of cheese going on first.I then added the rest of the filling. in this case, it is for "Quick and Cheesy Chimichangas." After filling, fold the sides as in the picture below. Notice below how the tortilla is folded tight to follow the contour of the filling - this is important to keep the ends from sticking out.
While holding the sides down, fold the bottom flap up and tightly over the filling as in the picture below. You are doing this to make sure there aren't any air pockets inside by keeping the tortilla right against the filling.
Next, fold the body of the food over and on top of the remaining flap on top. This is the best way to keep it from trying to unfold. Give it a couple of presses with your fingers to help set the shape.
Turn the beast over. if the outside flap (rounded edge) is too long and sticks out, you can tuck it under as I did in the picture below. Then pin the flap with toothpicks as shown to keep it from unfolding while cooking.
If frying chimichangas, I always do the toothpick side down first, to hold the set better. Here's some chimichangas I did this way and you can see how nice they held their form, even after toothpicks are removed.

1 comment:

tkharmonic (Terri) said...

Thank you for this. I found this doing a Pinterest search for "Folded Chimichanga" because I have trouble keeping mine together even with toothpicks. Yours look so perfect.