Burritos - 178

What's better than a burrito when you're hungry and in a hurry to eat something good?

Yesterday Javier had cooked up some lean pork in a Chile Colorado sauce, some frijoles pintos, and arroz. As soon as I got home from work, he heated up the comal where we always heat our tortillas, and we both assumed the position to assemble the BURRITOS for a quick supper.

Last night's BURRITOS featured a whole wheat, low-carb tortilla with beans, rice, and the Chile Colorado sauce. We also served some guacamole on the side. Gone are the days when we smothered our BURRITOS with sauce, chopped lettuce, diced tomatoes, grated cheese, sour cream AND guacamole. These days we're cooking with lean pork, beans cooked in water with seasonings (epazote, sal y pimienta), and brown rice cooked in water, a tiny bit of olive oil, and salt. Once you wrap everything together in the warmed tortilla - be it whole wheat or not - it's all good. You really can't tell that you're eating something totally healthy!

BURRITOS seem to enjoy more popularity in the US than in Mexico. I'm guessing, but I'd say the principal reason is the flour tortilla. I remember a time in Mexico when flour tortillas were hard to find in the interior of Mexico, and a BURRITO just isn't a burrito made in a corn tortilla. It would be more like an enchilada. Burritos have been popular in Northern Mexico for a longer period of time given the proximity to the US and the availability of wheat flour.

One of these days we may break the diet and eat a good, smothered burrito. In the meantime, we enjoyed picking up our burritos with our hands and enjoying a delicious meal!