Burritos (Chihuahua flour tortilla wrap)

Ingredients

• 4 large flour tortillas, Chihuahua-style, 30–35 cm diameter
• For the frijoles de olla (or refried beans) filling
• 500 g pinto beans, cooked from dry, or quality tinned — drained
• 30 ml lard or neutral oil, for refried variant
• 1 tsp salt, to taste
• Optional single-filling alternative — machaca con huevo
• 200 g machaca (dried shredded beef), reconstituted and shredded
• 4 eggs, beaten
• 1 chile (green, such as chile de agua or Anaheim), finely chopped

Method

1. 1
   Prepare the chosen single filling completely before touching the tortilla. For frijoles refritos: heat lard in a heavy pan over medium heat, add the drained cooked beans in batches, mashing as they cook. Continue until the mass pulls away from the pan sides as a cohesive paste. Season with salt. For machaca con huevo: cook the reconstituted machaca with the chopped chile over medium heat until the beef is dry and beginning to colour, then pour in the beaten eggs and stir until just set. The filling must be ready to use immediately — it should be hot but not wet, as excess moisture tears the tortilla.
2. 2
   Heat a comal or dry cast-iron pan over medium-high heat. Place one flour tortilla flat on the comal. Warm for approximately 30 seconds per side. The tortilla is ready when it is fully pliable and shows faint brown speckles but has not dried or crisped at any edge. A cold or under-warmed tortilla will crack when rolled; an over-heated one will tear under pressure.
3. 3
   Transfer the warm tortilla immediately to a flat surface. If using refried beans, spread a thin smear across the lower third of the tortilla — this layer acts as adhesive. Spoon the filling in a compact horizontal band across the lower third only. The band of filling must be narrow and the quantity restrained: the tortilla must close around it without strain. This is where the burrito lives or dies — overfilling prevents the tight roll, the wrap tears, and the filling is lost on eating.
4. 4
   Fold the bottom edge of the tortilla up and over the filling, pressing it back firmly to enclose the filling. Fold both side edges inward by approximately 4 cm, holding them flat against the filling. Roll the burrito upward from the bottom in one continuous, firm motion, maintaining even pressure. The finished roll should be compact, cylindrical, and self-supporting on a flat surface without a wrapper to hold its shape.
5. 5
   Place the finished burrito seam-side down on the comal for 30 seconds to seal the exterior. The surface should feel firm and hold its form when lifted. Repeat for remaining tortillas. Serve immediately, or hold wrapped in a clean cloth for up to 20 minutes.