Method of making a readily portable burrito

• US 4,491,601 A
• Filed: 06/18/1982
• Issued: 01/01/1985
• Est. Priority Date: 01/25/1982
• Status: Expired due to Fees

• Current Assignee: Taco Operations Incorporated
• Original Assignee: Taco Operations Incorporated
• Inventors: Bernal, Eddie L.
• Primary Examiner(s): Weinstein, Steven L.
• Application Number:
  US06/389,705
• Time in Patent Office: 928 Days
• Field of Search: 426/91, 426/92, 426/94, 426/134, 426/297, 426/138, 426/391, 426/283, 426/421, 426/110, 426/523, 426/439, 426/440, 99/450.1, 99/450.6
• US Class Current: 426/421
• CPC Class Codes: A23P 10/10 Securing foodstuffs on a non-edible supporting member
• CPC Class Codes: A23P 20/20 Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Abstract

A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is grasped by the customer, with food filler being enclosed within the remaining portion of the tortilla and with the ends thereof turned in. The portability of the burrito product thus approaches that of an ice cream bar or a coated hot dog having a stick impaled in one end thereof, for example.

Claims

1. A method of making a Mexican-type food item comprising providing a tortilla, laying the tortilla on a flat surface, positioning a substantially rigid and self-supporting elongate member on the tortilla with a substantial portion of its length projecting beyond an edge of the tortilla a sufficient distance to be hand held, with said elongate member located about one-fourth of the width of the tortilla from one edge thereof, folding inwardly and over and beyond the inner portion of the member positioned on the tortilla, the portion of the tortilla between said member and said one edge, then turning the member and the folded over tortilla portion inwardly toward an edge opposite said one edge over that portion of the tortilla extending beyond the member to secure the member to the tortilla, placing a food filler on the flat portion of the tortilla adjacent the member and the portion of the tortilla wrapped therearound, positioning the remaining flat portion of the tortilla around the food filler with the opposite edge in over-lapping relationship with the wrapped portion, closing off end portions of the tortilla beyond the food filler to enclose the food filler, fastening said opposite edge to an underlying portion of the tortilla, and cooking the fastened tortilla in hot liquid by immersing it in the hot liquid to render the tortilla in a semi-rigid, self-sustaining state.

2. A method according to claim 1 wherein said hot liquid is oil at a temperature of 325°

-375°

F.

3. A method according to claim 1 characterized by cooking the fastened tortilla in said liquid until the tortilla rises to the surface of the liquid, and removing the tortilla from the liquid.

4. A method according to claim 1 characterized by turning the member again toward said opposite edge prior to placing the food filler on the flat portion of the tortilla.

5. A method of making a portable, Mexican-type food item comprising providing a soft, pliable tortilla of generally circular shape, laying the tortilla on a flat surface, positioning an elongate member on the tortilla with a substantial portion of its length projecting beyond an edge of the tortilla a sufficient distance to be hand held, with the elongate member located nearer one edge of the tortilla than an edge opposite the one edge, wrapping the portion of the tortilla between said member and the one edge around the member to secure the tortilla to the member, including turning the member inwardly away from the one edge toward the opposite edge, placing a food filler on an inner part of the flat portion of the tortilla adjacent the wrapped elongate member, positioning the remainder of the flat portion of the tortilla around the food filler with the opposite edge of the tortilla in overlapping relationship with the wrapped portion, closing off end portions of the tortilla beyond the food filler to enclose the food filler, and cooking the tortilla in hot liquid by immersing it in the hot liquid to cause the wrapped portion of the tortilla to swell and become affixed more fully to said elongate member and to cause said tortilla to reach a state of hardness between a cooked taco shell and the original soft, pliable tortilla.

6. A method of making a portable, Mexican-type food item according to claim 5 characterized by wrapping the tortilla around the elongate member by first folding inwardly and over and beyond the elongate member the portion of the tortilla between the member and the one tortilla edge, and turning the member inwardly toward the opposite edge of the tortilla and over the folded portion thereof extending beyond the member.

7. A method of making a portable, Mexican-type food item according to claim 6 characterized further by turning the member over toward the opposite edge of the tortilla another turn to cause at least two layers of the tortilla to be wrapped around said elongate member.

8. A method of making a portable, Mexican-type food item according to claim 5 characterized by fastening together the overlapped portions of the tortilla prior to immersing the tortilla in the hot liquid.

9. A method of making a portable, Mexican-type food item comprising providing a soft, pliable tortilla of generally circular shape, laying the tortilla on a surface, positioning an elongate member on the tortilla with a substantial portion of its length projecting beyond an edge of the tortilla a sufficient distance to be hand held and located asymmetrically on the tortilla with a larger portion of the tortilla on one side of the elongate member and a smaller portion of the tortilla on the opposite side of the elongate member, wrapping the smaller portion of the tortilla around the elongate member to secure the tortilla to the elongate member, placing a food filler on an inner part of the larger portion of the tortilla adjacent the wrapped elongate member, positioning the larger portion around the food filler and with an outer part thereof in overlapping relationship with the wrapped portion of the tortilla to circumferentially enclose the food filler, and cooking the tortilla in hot liquid by immersing it in hot liquid to cause the wrapped portion of the tortilla to swell and become secured more fully to the elongate member and to render the tortilla in a substantially self-sustaining state.

10. A method of making a portable, Mexican-type food item according to claim 9 characterized further by positioning said elongate member on the tortilla such that the wrapped portion of the tortilla extends substantially beyond an inner end of the elongate member.