"barbie gee" > wrote in message
rg.pbz...
>
>
> On Sat, 20 Apr 2013, jmcquown wrote:
>
>> On 4/20/2013 2:12 AM, 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.
>>>
>>
>> No mention of frying. No mention of burritos, either. Given the mention
>> of enchilada sauce I guessed enchiladas....
>
> over in my neck of the world, flour tortillas seem to be reserved for
> burritos and fajitas, and pretty much EVERYthing else is corn tortillas,
> at least at any real mexican joints around here, even the fairly
> Americanized ones. Enchiladas would be on corn for sure.

Same here. Corn is almost always the tortilla found except for burritos and
quesadilla.


>