Oct 4, 2021

CUISINE: The Blind Burrito

By Jeffry Metheny


No, it’s not on the menu at your favorite Mexican restaurant. But as you develop your technique and dial in the ingredients, the Blind Burrito is certain to become a favorite item on every hunt.

Why a burrito? The components, what you make your burrito with, are readily available, flexible, healthy and tasty. They take very little prep time and are easy to make, pack, transport, unwrap and eat, warm or cold. They handle hunger pangs and provide a nutritional boost when you’ve lost your focus or feel a bit spacey due to low blood sugar. And those days you awaken late and ravenous, make an extra that you can unwrap and eat with one hand while driving to the hunt.

What you’ll need is simple: tortilla, a binding ingredient, add-ons, and a paper or foil wrap.

Now it gets interesting. The only thing Mexican about the blind burrito is that soft, thin, flatbread tortilla, first created south of the border hundreds of years ago. The tortilla is the wrapper that rolls or folds and holds all the delicious, nutritious ingredients until you’re hungry and ready to munch.

All tortillas are not created equal, so it’s a perfect opportunity to use your “Discover the ingredients” skills. On the back of every box, can and bag in the supermarket, you’ll find a listing of ingredients and nutritional components within. Rarely will you find the high calorie, old style corn tortilla made with lard. Because of their versatility and current popularity, you can locate tortillas high in fiber and protein, low in carbs and fats, vegan or gluten free. They’re all healthy, so pick one you like.

The next component actually binds the forthcoming add-ons to the tortilla. Use scrambled eggs in the morning with add-ons of bacon and a handful of sautéed spinach.

What was last night’s dinner? Always check the fridge for leftovers. A simple burrito can be made with a few pieces of last night’s chicken, tri-tip or pork chop, sliced and heated briefly in microwave or pan, laid on a tortilla that’s been heated on a stovetop flame or frying pan. Add some grated or chunked cheese of choice, put it in the microwave for 20 seconds, add a few dollops of hot sauce and wrap it fairly snug. While warm, wrap in a section of paper towel then foil, which holds the warmth and the shape, and when unwrapped, you have a napkin right there for any drips.

Nut butters provide amazing energy, and we all know how to add jam to the other side of the tortilla before folding. Try almond butter sprinkle with grapes, berries, raisins, or other dried fruit.

Melted cheese or a cream cheese or schmear work well. For vegetarian delight, try a flavored smear with small slivers of carrot, cucumber, sprouts and scallion. Then sprinkle on pepitas or chopped toasted almonds. Incredibly delicious and healthy too! This technique requires no heat, and these burritos stay cool and fresh without a cooler during duck season.

Expand your culinary expression and be creative. Make it a game and accept the challenge for whatever the refrigerator may bear. Have burrito contests with your partners.

Splurge! I’ve been dreaming of a pecan/s’mores burrito … with a high-fiber and -protein tortilla, of course.

I’d love to hear back what you’ve created and what are your favorites. Send your comments – and photos! – to editor Holly Heyser at hheyser@calwaterfowl.org.