In article 3>,
Chile Fiend > wrote:

> Here's the typical way it happens.
(snip)
> The burritos are constructed as follows;
(excellent details snipped)
>
> Burrito folding takes a little practice to get down. When you get good
> you can really stuff them full but go light on the first couple to get
> the technique down.

Got it. I'm okay with folding them.

> Now grab a margarita or Corona and enjoy.

We're XX folks. '-)
>
> I'll snap a few photos next batch I make. I have a new camera I'm having
> a blast with.
>
> -Chris (Chile Fiend)

Thanks, Chris. I appreciate the detail.

I tend to buy flour torts and have them and not use them and I think
they dry out a bit. I'd love a steam thingy like the folks at Qdoba
use. :-) Yeah, like I need one of THOSE!!
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene