I do not normally endorse foods wrapped in tinfoil. Generally, what you find inside is nothing to write home about: soggy McMuffins or a BK broiler or perhaps a left over sandwich that's begun to show some mold.
Burritos, however, are one notable exception. By definition, the burrito should be wrapped in tinfoil; for ease of consumption, warmth containment, and hold-in-your-hand convenience, there is nothing better.
In the midst of a thunderstorm yesterday, I headed down to Mac's Seafood on the Wellfleet pier to pick up a scallop version of this Cape Cod summer essential. With the rain pouring down, the crowds were cleared out from the window, and I ordered my usual in record time. Scallops, black beans, rice, salsa, cheese, sour cream, guacamole, and calamata olives were pushed together, rolled into a wrap, and encased in tinfoil before being handed to me through the bay side window.
The first round bite was replete with mollusk and stuffing. With new scalloping grounds recently opened up 60 miles off Cape, the bivalves are not only abundant this week, but also extra rich. In hopes of recreating the wrap at home, I'm working today to master this tortilla recipe.
BASIC FLOUR TORTILLAS
In a large mixing bowl, combine 4 cups whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup olive oil, and 3/4 cup water. Mix with your hands, adding water until the dough is firmly in a ball but not sticky. Knead for 5 minutes, then divide into 8 balls. Place these on a lightly floured surface and cover with a damp towel.
Light a medium flame under a cast iron skillet. Roll out dough balls one at a time until they are about 1/4 inch thick. Place each in the pan and cook on both sides for about 30 seconds, making sure that the pan is not too hot or the tortillas will burn.
Eat hot or keep refrigerated for several weeks or frozen for up to six months.