To celebrate the new year, we crafted a 6lb monster burrito. I generally do not “food blog”, as you can tell by my amateur photos for this post, but I did want to share a feat of burrito engineering for the year 2015. I am dubbing this the Mother of All Burritos (MOAB) — a 6 pound burrito with half chicken, bacon, black bean, gouda filling and the other half with ground beef, refried bean, habanero jack filling. I will include the recipe below.
This monster was conceived by my girlfriend and I to celebrate the new year. It serves 8 people easily and would prove to be a delicious party platter — or holiday dinner (fuck ham and turkeys).
It took a total of 9 large tortillas for the base, glued together with a mixture of water and flour. Major props to Fontova Tortillas for delivering on their “no crumble” claim.
As you can see below, we included all the necessary burrito layers for maximum deliciousness. The MOAB consists of:
- Bed of Green Leaf
- Tortilla Wrap
- Beans (Black or
- Meat (Chicken or Beef)
- Vegetables (Peppers, Onions, Etc.)
- Cheese (Gouda or Habanero Jack)
- Salsa on Tortilla Wrap
- Dollops of Guac and Yogurt
The fillings were separated so that each half of the burrito had a different flavor combination. The “constant” variables here were the quinoa and vegetables, with different cheese, meat, and beans to match the flavor profile.
Side 1 was a diced chicken and bacon mix, with black beans and topped with smoked gouda cheese. Side 2 was a spiced ground beef mixture, with refried beans and habanero jack cheese to top it.
We prepped all the fixin’s first (details in recipe), then pasted the tortillas together, layered the insides, and rolled it up to be baked. Forty-five minutes later, we topped the burrito with homemade salsa and gave it another 10 minutes in the oven before adding alternating dollops of homemade guacamole and 6% yogurt.
Overall, it is an easy and impressive feat of a Mexican meal. The best part is you can totally experiment with different fillings and combinations and deliver an awesome experience each time. We found that the chicken/bacon/gouda combo was excellent and worked the best. Take a look at our recipe below:
MOAB V1 Recipe
Burrito Filling Ingredients
- 2 Cups Quinoa Seeds
- 1 Cup Organic Black Beans
- 1 Cup Organic Refried Beans
- 2 Large Chicken Breasts
- 1/2 Lb Bacon
- 1 Lb Organic Ground Beef
- Spices (Cayenne, Black Pepper, Fresh Cilantro, Black Truffle Sea Salt, Smoked Serano Chiles)
- 2 Jalapeño Peppers
- 1 Red Onion
- Other Veggies Optional (We shredded a carrot in ours)
- 1/2 Cup Shredded Smoked Gouda
- 1/2 Cup Shredded Habanero Jack
Part 1 // Filling Prep
– Begin by cooking the meats. We used chicken, bacon, and ground beef in our recipe. You can use whatever you want, or no meat.
– Add spices to meats while cooking to heighten flavor.
– Dice the vegetables. Add them to the meats while cooking and/or save some for the vegetables layer in the burrito.
– Drain and soak the beans in water for 2 to 3 minutes. Set aside for Burrito Assembly.
– Shred Cheeses and set aside for Assembly.
– Make your salsa that will go on the top. I am not including a salsa recipe, but get creative with spices and veggies.
– Make the guacamole that will go on the top. Like the salsa, I am not including the guac recipe we used — just get creative!
Part 2 // Tortilla Assembly
– In a small bowl, mix together 1/2 cup of flour with a small amount of water to create the tortilla paste. You can also add a pinch or so of sugar for taste and to help with the bond.
[ We used store-bought tortillas (Fontova FTW!) but you could certainly make your own. ]
– Arrange your tortillas to the size you are going for, overlapping them, onto a metal baking sheet.
– Where the tortillas overlap, apply some of your paste to the overlapped parts. Use your fingers to pinch together where paste is applied.
– Allow the pasted tortillas to site for 3 or 4 minutes to solidify.
Part 3 // Burrito Assembly
– Layer your prepped ingredients across the tortilla shell, leaving about 2 inches on the short edge and 4 inces on the long edge for rolling.
– When layering ingredients, you can follow my diagram above or change up the order. *Just remember: what you start with will actually be the top of your burrito after rolling.
– After all layers are applied, fold the edges of the burrito toward the center. Use toothpicks to pin the flaps to the burrito to prevent falling. If you do not have toothpicks, you might try applying the paste and holding the flaps until it binds.
Part 4 // Finalizing Burrito
– Put burrito in preheated oven and let bake for about 45 minutes.
– Remove burrito from oven and pull the toothpicks out. Flip the burrito so the folds are now touching the pan.
– Top the burrito with your salsa and put back in oven.
– Bake the salsa onto the burrito for another 5 to 10 minutes.
– Remove from oven to cool.
– Transfer the burrito from the pan to a serving platter (we used a bed of lettuce on our platter). Add dollops of guacamole and yogurt, or any other goodies you choose, to the top of the burrito
– Once you think it is sufficiently cooled, use a large knife to cut into the burrito. I cut it like a caked, in half long way then into smaller pieces across.