Depends on who’s making them, but they can contain anything and range in size from 1-2” thick and 8” long to bigger than my forearm. The tortilla is usually flour, but may (rarely) be corn. Some also have tomato or spinach in the flour, making them orange or green, respectively. Once assembled, they’re generally not cooked...but a deep-fried burrito is a chimichanga.What's your idea of a burrito?
USA couple makes them here but use very little meat. Beans, salad a little bit of protein and cheese. Wrapped in tortillas I think. The big ones weigh about a pound.
Depends on who’s making them, but they can contain anything and range in size from 1-2” thick and 8” long to bigger than my forearm. The tortilla is usually flour, but may (rarely) be corn. Some also have tomato or spinach in the flour, making them orange or green, respectively. Once assembled, they’re generally not cooked...but a deep-fried burrito is a chimichanga.
They can be served naked, but salsas, quesos, chill and creamy pepper sauces are common.
The ones I usually get are stuffed kind of like a typical ground beef or ground chicken taco, but with beans added.
“Californian” is often culinary code for avocado being involved.
It was sliced, and I broke it up into smaller chunks- about the length of my thumb joint. Shredding it might have been better, though. It started to disintegrate a bit towards the end.@Dannyalcatraz That's a serious sandwich, no doubt. The brisket sliced or shredded? Dunno how it's done in your neck of the woods.