8/5/08 | Las Campanas Burrito
[ Currently Eating: Something Light ]
Well, well, well. Time for frozen burritos again.
Truthfully, I’ve been trying to avoid buying these things and just make my own burritos. I try to keep some flour tortillas handy at all times. Cans of refried beans are usually in the pantry, and there’s always some ground beef in the fridge. Then it’s just roll up whatever produce is handy into the mix - lettuce, tomatoes, cheese, cilantro, etc.
But I have to admit there’s still times when you might want a faster snack. I picked up this Las Campanas Red Hot Burrito the other day at the market. It’s actually not a frozen burrito, it’s one of those that are sitting in the prepared food section next to the meats.
However, the shelf life seems to be rather long for a prepared burrito - it was nearly two months! Must be all the yummy preservatives in it…
This is actually a much longer burrito than the usual frozen variety. In fact, because it wasn’t frozen, I nearly broke one in half by picking it up by the end (like a lightsaber, of course). It measures about 11 inches and weighs in at 10 ounces.
Interestingly, the serving size portion is 1/2 burrito. Who eats only half a frozen burrito? I have to admit that this was at least twice the size of the normal 33 cent frozen ones. But in that case, it’s not really a nuke ‘n run type of snack you eat in the car then. It’s a two-hander you have to sit down with. So in the back of my mind I was thinking, why wouldn’t I just make this if I’m going to eat it at home anyway?
Actually, maybe the other reason they suggest 1/2 burrito per person is that it lets them halve the sodium and saturated fat in the nutrition facts on the back. Eating the ENTIRE burrito will give you 1080mg sodium (46% DV) and 9g (50% DV) saturated fat. But then, I’m not hear to talk nutrition I guess.
So I did the usual “microwave for 30 seconds and flip technique” until done. Because it wasn’t frozen, it only took 1 1/2 minutes. For grins, I also sort of grilled it for a bit in a flat nonstick pan.
Overall taste and texture - I think it’s very similar to those tiny frozen burritos. Maybe just a hair better in taste. This is problematic, because if it’s the same then why not get the smaller, more portable ones? They might actually be cheaper as well.
The consistency and taste of the flour tortilla was nothing special. I always thought they made the burrito skins too thick, but I assume they have to do it in order to keep everything together.
The meat / bean paste was very gloopy and pasty but that’s nothing different from other burritos. It has lumps or shards or “nibbles” of beef in it, haha. But I’m not sure if that’s entirely due to the “meat” or if it’s actually the glorious Textured Vegetable Protein that’s listed in the ingredients.
There actually were some whole beans inside the mixture, but I found they were a bit hard or maybe undercooked. I think perhaps they do that on purpose and I know some people like harder beans. I rather like them softer, but that’s just me.
I actually found a large “nugget” of gristle or tendon in the burrito filling mixture. It was, oh, about 1/3 inch in diameter. Not too big, but big enough that I spit it out thinking, “What the hell?” I took a photo of the offending gristlenugget, and then I decided that’s way too gross to post up. =) Sorry, Gross Fans
As to the “Red Hot” spice, I was pleasantly surprised that it wasn’t TOO wimpy. Usually, when a company says “Red Hot” they mean approximately Mild to Medium. They tone it down for the public. Think of all those lame “spicy” chicken sandwiches out there.
However, this burrito was actually quite spicy - I believe that is due to liberal use of crushed red pepper and “jalapeno puree” in the ingredients. I have to admit I just a teeny bit nervous about the jalapeno puree - what with all the salmonella scare.
Overall, I guess this isn’t too bad of a burrito. What concerns me is the price seems a bit high - besides the welcomed extra spiciness, there wasn’t much difference between this and the smaller frozen burritos. I was expecting it to at least taste slightly better. If I’m going to grab ‘n run a snack, I’d like the smaller size as well. Because of that, Las Campanas gets a slightly lower score on the Cheap Eats scale.
Price:$1.15
Found At:Albertson’s
Cheap Eats Score: 5/10
August 8th, 2008 at 5:49 am
hmm I never would have considered the frozen burrito. This section of the frozen food asile usually gets glossed over unless I’m shopping for apps for a super bowl party! haha
August 10th, 2008 at 1:07 am
I love burritos! Excellent cheap eats.
I make my own usually. I cook up a big crock pot of pinto bean soup with ham, onions, jalepenos, carrot and spices.
In my area spiral sliced hams go on sale at Christmas and Easter for about $1.49 a pound, but I’m expecting higher prices this X-mas.
I cook them in a glassine oven bag to maintain moisture and broth., then freeze the massive leftover meat, broth and bone for use in DOZENS of later meals.
I serve the soup the first time around with corn pancakes cooked on the griddle that I came up with after eating Uthapam pancakes in an Indian restaurant. Uthapam uses a dough that takes several days to ferment lentils that I can’t find in local markets., but I stole their idea of putting raw onion, peas, carrots and hot peppers onto the uncooked side of a pancake, then flipping to carmelize the veggies. I use my standard cornbread recipe thinned with water to pancake batter consistency for an Indian/good ole Southern redneck fusion that is the best of both worlds.
One of the great things about these pancakes is they can be customized to taste. Hubby can’t stand the heat, so hot peppers only go on mine. The Indian restaurant offered tomatoes as a topping, but I find the excess moisture interferes with browning, crisping and carmelization of the other veggies, so I don’t use them, but you could.
In the next two or three days, it’s burrito night.
I heat the leftover soup first with a little of its broth, but not too much until boiling. Then take a potato masher, and smash the beans to a course paste with the ham and veggies. If in doubt, and especially the first time you try it, drain off broth, mash, then add back broth as needed to thin.
Spread hot mashed bean mixture down the center of large flour tortillas. Top with grated cheddar or your favorite cheese and sliced green onions or avacado as desired. Roll up and enjoy!
I serve these with small salads of shredded lettuce, chopped tomato and black olives, and maybe some Spanish rice.
Remember to remind carnivore husband that the ham that was so prevalent in the soup has been smashed to oblivion, but is still there.
Karen A
August 12th, 2008 at 9:42 am
christine - i wouldnt eat it everyday, but they’re good once in a great while…
karen - thanks for the tips, I’ve made pinto beans in a similar way before and it’s always good.
anita - sorry, i accidentally deleted your comment! But that’s ok because I think you were addressing the comment that I intended to delete… that one was spam. =)
August 12th, 2008 at 10:34 am
I’m glad you did…it sounded more abrasive than I meant it to
September 26th, 2008 at 5:31 am
I have found that cheap frozen burritos can make good enchiladas. Just lay about 4 or 5 in a casserol dish and pour a can of red sauce over them, then cover with shreded cheese. Toss it in the oven for a while(325 for 30 min.)