On Fri, 19 Apr 2013 23:12:38 -0700, sf > wrote:

>On Fri, 19 Apr 2013 16:39:38 -0700 (PDT), Kalmia
> wrote:
>
>> I used to have a tough time keeping my tortillas to stay closed after I filled 'em. Now, I paint enchilada sauce on both sides, fill and close and they seem to stick pretty well. HTH
>
>What? Are you frying them? Ick.
>
>AS good burrito is one eaten that is held in hand and they are always
>enclosed with foil. If you insist on putting your burrito on a plate
>and smothering it in some sauce to eat with a fork... put the flap
>side down. sheesh! It's not *that* hard to figure out.

You are accustomed to a 'San Francisco Style' burrito. The OP is
making a 'Smothered Burrito.' There are several different kinds found
in the US.
Janet US