Any ideas or techniques for serving flour tortilla burritos? I need to keep them warm

[dawn_mo]

and ready to serve. At the antique store I have a catering health permit, but there is no sink, so I am limited by what I can serve. I want to serve chicken burritos tomorrow and I am trying to figure out a way to keep them temperature safe, but not dried out. I have electric crockpots, roasters, toaster oven, microwave, and fry pan at my disposal. Is this a hopeless cause? Thanks!

 

[joe]

Could you wrap them individually in plastic or foil? Then I think some sort of steam heat

If you don't have a chafing dish maybe you could improvise something with the roaster.

I don't suppose you can legally keep the filling in the crockpot and then heat up the tortillas in the frying pan, rolling them to order? Not without a sink I suppose.

 

[florisandy]

Speaking of chafing dishes Joe, I think your idea of wrapping the burritos in foil

would work in one of those inexpensive wire chafing dishes with sternos and half or full-size pans. I've used both successfully for holiday work partys and they really retain the heat and by wrapping in foil, I think they won't dry out too soon.

One thawed-out burrito for a trial run and temperature check just might make the cut.

In fact, I bought a set of wire chafing racks/pans and a case of sternos at BJ's for my hurricane stash... Geez, I can't wait to try out Spam and Chef Boy Ardee on them! LOL

http://www.amazon.com/Bakers-Chefs-Wire-Chafing-Stand/dp/B0024NR626

 

[joe]

Spam and Chef Boy Ardee Burritos? I think you're on to something. I hadn't thought of the foil

pan chafing dishes. They're fairly inexpensve and Dawn might want to pick up one as an investment.

BTW, what about tamales? They're more work than burritos but they're so easy to keep warm in a steamer.