Rolling a perfect burrito isn’t as simple as it looks! In this ‘UBC Chef Tips’ video, Chef Brad demonstrates his tips to roll a burrito that looks good and won’t explode on your lap
Hi, my name's Brad Vigue. I am the Executive Chef for Residence Dining at UBC. Today we're going to learn how to roll a burrito.
One of the big challenges that I found when I first started cooking is when I'm making a burrito, the ends would break or products would fall out of it. The solution for that is to make sure you warm up your tortillas ahead of time.
Once you have a warm tortilla, I begin filling the ingredients, remembering to not overfill. I have a tendency to make these much larger than they need to be and then have to back off. Even though you have a large tortilla, you don't need a lot to roll it up.
You need half a cup of whatever your base is, and then add a little bit more of your toppings. In this burrito, my toppings are pulled pork, beans, tomatoes, peppers, some jalapeño, and a little bit of cheese. To finish it off, I add a guacamole, salsa, sour cream, and cilantro.
The key to the roll is to start from the back, pull it over the top, and then pull back towards you. This will bring all the product together. A poke on the end so it goes into a "V", and a fold. Repeat this on the other end. Finally, keep it tight as you roll to ensure clean ends on both sides.
And that's how you roll a burrito!
