Hey greg love the reviews as always - BTW, you know you don't need to bread those frozen burritos when you fry them. And yes the bean and cheese are the best when fried. Also, did you though the burrito first?
-SH

Sorry if this was already asked, but how do you determine how long to deep fry something?

Hey Thomas, That's a great question. I have no real science to it other than I keep a watchful eye and make sure it doesn't get too burnt.

awesome...you just found the cure for those gummy/chewy burrito-ends you get when you nuke a frozen burrito.

What James!?! That's the best, and sometimes only good, part! I love the chewy tortilla bun/roll ends of those otherwise hellish missiles.

Meh...I hate the wadded up ends. Too many empty calories. Which is why I eat way more frozen taquitos than burritos.

lol now this is amazing. Oil + Burrito = Good. Go figure =)
I usually don't dig on those El Monterey burritos, but it seems like this magical combination is this burrito's saving grace.

I have to stop watching you in the morning Greg, I get too hungry. That burrito looks awesome!

Freakin' awesome!!!! "I think this just made this...way better." Hahha. Instant classic.

Imagine the El Monterey Beef & Bean Burrito w/House Autry Chicken Breader made even better with Cheddar!!!

Oh man am I looking forward to that DFed pizza.

:) I wouldn't mind watching a bit more in depth reviews like the others if it's in the cards....just saying :P

Greg, did you dip the burrito in water, then the coating? I think water doesn't have the right binding agents to allow the coating to properly stick. How about buttermilk? That would give an interesting flavor contrast to the spiciness of the burrito. I think you should deep fry a single serving deep dish pizza (like the Red Baron singles). I bet no one have ever done that before.