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

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

I've had that trouble too but I saw something about folding them and I was
doing it wrong. But... I just do mine like a soft taco now. I guess I am
lazy.

"Kalmia" > wrote in message
...
>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

OK, not bad. But the best way is simply to heat them over a flame. They
get very limp and hold any shape when heated. Don't steam flour tortillas.

"Julie Bove" > wrote in message
...
> 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
>
> I've had that trouble too but I saw something about folding them and I was
> doing it wrong. But... I just do mine like a soft taco now. I guess I am
> lazy.

If you have a gas stove,crank up a burner. Drop the tortilla on the flame.
Count to 5. Flip. Count to five.

Voila, perfectly flexible tortillas.

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


--
Food is an important part of a balanced diet.

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.

--
Food is an important part of a balanced diet.

On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
wrote:

> If you have a gas stove,crank up a burner. Drop the tortilla on the flame.
> Count to 5. Flip. Count to five.

I've tried that open flame thing.... and it didn't work as advertised.
I'll use a pan thank you.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
> wrote:
>
>> If you have a gas stove,crank up a burner. Drop the tortilla on the
>> flame.
>> Count to 5. Flip. Count to five.
>
> I've tried that open flame thing.... and it didn't work as advertised.
> I'll use a pan thank you.

Hmmm ... no idea what's up there. Never used any other method meself. Same
as all the Mehican joints use too.

"sf" > wrote in message
...
> 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.
>

He's almost figured out a wet burrito or as I know them, burrito enchilada
style. Don't be so negative.

"sf" > wrote in message
...
> On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
> wrote:
>
>> If you have a gas stove,crank up a burner. Drop the tortilla on the
>> flame.
>> Count to 5. Flip. Count to five.
>
> I've tried that open flame thing.... and it didn't work as advertised.
> I'll use a pan thank you.

I just use the microwave. About 10 seconds will do it.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>> 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
>>
>> I've had that trouble too but I saw something about folding them and I
>> was doing it wrong. But... I just do mine like a soft taco now. I guess
>> I am lazy.
>
> If you have a gas stove,crank up a burner. Drop the tortilla on the
> flame. Count to 5. Flip. Count to five.
>
> Voila, perfectly flexible tortillas.

Nope. Electric. I just don't want to take the time to roll up a burrito.
I tend to put off eating until I am super hungry. And then I want the food
like...yesterday! So for me, plop some beans in a tortilla, heat it up,
maybe add whatever else I have like onions, tomatoes, some kind of sauce,
lettuce...

"sf" > wrote in message
...
> 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.

He didn't say that he was frying them. Most burritos here are served on a
plate and have sauce on them. You won't usually get one wrapped in paper or
foil here unless you are getting fast food. I happen to like the ones in
sauce. Not that I get them often. Too many carbs for me.

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....

Jill

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

On Saturday, April 20, 2013 1:35:53 AM UTC-4, Paul M. Cook wrote:
> "Julie Bove" > wrote in message
>
> ...
>
> > 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
>
> >
>
> > I've had that trouble too but I saw something about folding them and I was
>
> > doing it wrong. But... I just do mine like a soft taco now. I guess I am
>
> > lazy.
>
>
>
> If you have a gas stove,crank up a burner. Drop the tortilla on the flame.
>
> Count to 5. Flip. Count to five.
>
>
>
> Voila, perfectly flexible tortillas.

It's not that they aren't flexible - they just wouldn't stay FOLDED.

I warm them in a dry nonstick skillet before adding the filling.

On Saturday, April 20, 2013 2:12:38 AM UTC-4, 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.

Did I say anything about frying? Quit trying to read into posts.
>
>
>
> 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.

Aw- quit trying to be so insulting. "Sheesh". Musta had a bad night's sleep, huh?
I make em big and no way can they be held in the hand. Now I guess we'll get into a big flap here about what constitutes a burrito and how many ways there are to fold em.

On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
> > wrote:
> >
> >> If you have a gas stove,crank up a burner. Drop the tortilla on the
> >> flame.
> >> Count to 5. Flip. Count to five.
> >
> > I've tried that open flame thing.... and it didn't work as advertised.
> > I'll use a pan thank you.
>
> Hmmm ... no idea what's up there. Never used any other method meself. Same
> as all the Mehican joints use too.
>
Now I know you're making this up. They don't use an open flame. They
heat tortillas on their flat grill or they use one of those steamer
thingies.

--
Food is an important part of a balanced diet.

On Sat, 20 Apr 2013 09:52:13 -0400, 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....
>
Oh? Then why is this thread called "burrito glue"?

--
Food is an important part of a balanced diet.

On 4/20/2013 10:55 AM, sf wrote:
> On Sat, 20 Apr 2013 09:52:13 -0400, 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....
>>
> Oh? Then why is this thread called "burrito glue"?
>
DOH! My bad. I was fixated on the need to keep tortillas closed, not
the subject line. Sorry!

Jill

"sf" > wrote in message
...
> On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >> If you have a gas stove,crank up a burner. Drop the tortilla on the
>> >> flame.
>> >> Count to 5. Flip. Count to five.
>> >
>> > I've tried that open flame thing.... and it didn't work as advertised.
>> > I'll use a pan thank you.
>>
>> Hmmm ... no idea what's up there. Never used any other method meself.
>> Same
>> as all the Mehican joints use too.
>>
> Now I know you're making this up. They don't use an open flame. They
> heat tortillas on their flat grill or they use one of those steamer
> thingies.
>


I have seen Mexicans, not in restaurants, heat them over a gas burner. I
don't know if it was their preferred method or they were making do, but they
seemed to have no problem with it.

On Sat, 20 Apr 2013 09:04:35 -0500, Sqwertz >
wrote:

>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.
>
>Foil is for whimps. They should hold together just fine with paper,
>too. Even the dufuses at Taco Bell seem to manage that just fine.
>
>-sw
the foil cinches it for a 'San Francisco-style burrito.'
Janet US

Janet Bostwick wrote:
>
> 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.

Bet she never ate a burrito wrapped in foil at Restarant Gary Danko. ;-D

G.

On Sat, 20 Apr 2013 08:03:37 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on the
> >> >> flame.
> >> >> Count to 5. Flip. Count to five.
> >> >
> >> > I've tried that open flame thing.... and it didn't work as advertised.
> >> > I'll use a pan thank you.
> >>
> >> Hmmm ... no idea what's up there. Never used any other method meself.
> >> Same
> >> as all the Mehican joints use too.
> >>
> > Now I know you're making this up. They don't use an open flame. They
> > heat tortillas on their flat grill or they use one of those steamer
> > thingies.
> >
>
>
> I have seen Mexicans, not in restaurants, heat them over a gas burner. I
> don't know if it was their preferred method or they were making do, but they
> seemed to have no problem with it.
>
Make up your mind about what you're using as the final arbiter. First
you say Mexican "joint" which means a restaurant or taqueria to me and
now you're claiming home kitchen. You're in SoCal/LA area? They do
things differently down there, including eating wet burritos... the
thought of which literally turns my stomach.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 20 Apr 2013 08:03:37 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>> >> > wrote:
>> >> >
>> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
>> >> >> the
>> >> >> flame.
>> >> >> Count to 5. Flip. Count to five.
>> >> >
>> >> > I've tried that open flame thing.... and it didn't work as
>> >> > advertised.
>> >> > I'll use a pan thank you.
>> >>
>> >> Hmmm ... no idea what's up there. Never used any other method meself.
>> >> Same
>> >> as all the Mehican joints use too.
>> >>
>> > Now I know you're making this up. They don't use an open flame. They
>> > heat tortillas on their flat grill or they use one of those steamer
>> > thingies.
>> >
>>
>>
>> I have seen Mexicans, not in restaurants, heat them over a gas burner. I
>> don't know if it was their preferred method or they were making do, but
>> they
>> seemed to have no problem with it.
>>
> Make up your mind about what you're using as the final arbiter. First
> you say Mexican "joint" which means a restaurant or taqueria to me and
> now you're claiming home kitchen. You're in SoCal/LA area? They do
> things differently down there, including eating wet burritos... the
> thought of which literally turns my stomach.

I will make up my mind if you get one. It was not I that referred to a
"joint".

On Sat, 20 Apr 2013 09:47:17 -0700, sf > wrote:

>On Sat, 20 Apr 2013 08:03:37 -0700, "Pico Rico"
> wrote:
>snip
>>
>> I have seen Mexicans, not in restaurants, heat them over a gas burner. I
>> don't know if it was their preferred method or they were making do, but they
>> seemed to have no problem with it.
>>
>Make up your mind about what you're using as the final arbiter. First
>you say Mexican "joint" which means a restaurant or taqueria to me and
>now you're claiming home kitchen. You're in SoCal/LA area? They do
>things differently down there, including eating wet burritos... the
>thought of which literally turns my stomach.

I make dry burritos at home (no foil, no paper, just hands). When we
eat out, we are given smothered burritos.
Janet US

On Sat, 20 Apr 2013 10:59:27 -0400, jmcquown >
wrote:

> On 4/20/2013 10:55 AM, sf wrote:
> > On Sat, 20 Apr 2013 09:52:13 -0400, 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.
> >>>
> >>> A good burrito is one eaten 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....
> >>
> > Oh? Then why is this thread called "burrito glue"?
> >
> DOH! My bad. I was fixated on the need to keep tortillas closed, not
> the subject line. Sorry!
>
No problem, Jill. Just didn't want to you think I'd gone off on my
own little tangent... they are rolled like huge egg, spring or lumpia
rolls, place the filling near the edge closest to you, flop the sides
toward the middle and roll. Put it on the plate flap side down (no
need for a glue of any kind unless the intention is to fry) and cover
with sauce.


--
Food is an important part of a balanced diet.

On Sat, 20 Apr 2013 09:51:10 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 20 Apr 2013 08:03:37 -0700, "Pico Rico"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >>
> >> >> "sf" > wrote in message
> >> >> ...
> >> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
> >> >> > wrote:
> >> >> >
> >> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
> >> >> >> the
> >> >> >> flame.
> >> >> >> Count to 5. Flip. Count to five.
> >> >> >
> >> >> > I've tried that open flame thing.... and it didn't work as
> >> >> > advertised.
> >> >> > I'll use a pan thank you.
> >> >>
> >> >> Hmmm ... no idea what's up there. Never used any other method meself.
> >> >> Same
> >> >> as all the Mehican joints use too.
> >> >>
> >> > Now I know you're making this up. They don't use an open flame. They
> >> > heat tortillas on their flat grill or they use one of those steamer
> >> > thingies.
> >> >
> >>
> >>
> >> I have seen Mexicans, not in restaurants, heat them over a gas burner. I
> >> don't know if it was their preferred method or they were making do, but
> >> they
> >> seemed to have no problem with it.
> >>
> > Make up your mind about what you're using as the final arbiter. First
> > you say Mexican "joint" which means a restaurant or taqueria to me and
> > now you're claiming home kitchen. You're in SoCal/LA area? They do
> > things differently down there, including eating wet burritos... the
> > thought of which literally turns my stomach.
>
> I will make up my mind if you get one. It was not I that referred to a
> "joint".
>
Due to your poor editing, how could I tell?

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 20 Apr 2013 09:51:10 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 20 Apr 2013 08:03:37 -0700, "Pico Rico"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
>> >> > wrote:
>> >> >
>> >> >>
>> >> >> "sf" > wrote in message
>> >> >> ...
>> >> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook"
>> >> >> > >
>> >> >> > wrote:
>> >> >> >
>> >> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
>> >> >> >> the
>> >> >> >> flame.
>> >> >> >> Count to 5. Flip. Count to five.
>> >> >> >
>> >> >> > I've tried that open flame thing.... and it didn't work as
>> >> >> > advertised.
>> >> >> > I'll use a pan thank you.
>> >> >>
>> >> >> Hmmm ... no idea what's up there. Never used any other method
>> >> >> meself.
>> >> >> Same
>> >> >> as all the Mehican joints use too.
>> >> >>
>> >> > Now I know you're making this up. They don't use an open flame.
>> >> > They
>> >> > heat tortillas on their flat grill or they use one of those steamer
>> >> > thingies.
>> >> >
>> >>
>> >>
>> >> I have seen Mexicans, not in restaurants, heat them over a gas burner.
>> >> I
>> >> don't know if it was their preferred method or they were making do,
>> >> but
>> >> they
>> >> seemed to have no problem with it.
>> >>
>> > Make up your mind about what you're using as the final arbiter. First
>> > you say Mexican "joint" which means a restaurant or taqueria to me and
>> > now you're claiming home kitchen. You're in SoCal/LA area? They do
>> > things differently down there, including eating wet burritos... the
>> > thought of which literally turns my stomach.
>>
>> I will make up my mind if you get one. It was not I that referred to a
>> "joint".
>>
> Due to your poor editing, how could I tell?
>


yeah, that must be it. pfft.

I edited nothing, I merely appended.

On 4/20/2013 9:27 AM, Kalmia wrote:

> It's not that they aren't flexible - they just wouldn't stay FOLDED.
>
> I warm them in a dry nonstick skillet before adding the filling.

Another good glue, is a sprinkle of shredded cheese. If the tortilla
and the filling are hot, the cheese should melt and make the tortilla
stick. You have me in a burrito mood.

Becca

"sf" > wrote in message
...
> On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >> If you have a gas stove,crank up a burner. Drop the tortilla on the
>> >> flame.
>> >> Count to 5. Flip. Count to five.
>> >
>> > I've tried that open flame thing.... and it didn't work as advertised.
>> > I'll use a pan thank you.
>>
>> Hmmm ... no idea what's up there. Never used any other method meself.
>> Same
>> as all the Mehican joints use too.
>>
> Now I know you're making this up. They don't use an open flame. They
> heat tortillas on their flat grill or they use one of those steamer
> thingies.

Yeah SF I am lying about a ****ing tortilla. They use open flame all the
time. So di I. There is no shortage of open flames in any restaurant. You
don't get the spots of char by heating them on a flat top. And those little
char bits are quite authentic.

"sf" > wrote in message
...
> On Sat, 20 Apr 2013 08:03:37 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>> >> > wrote:
>> >> >
>> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
>> >> >> the
>> >> >> flame.
>> >> >> Count to 5. Flip. Count to five.
>> >> >
>> >> > I've tried that open flame thing.... and it didn't work as
>> >> > advertised.
>> >> > I'll use a pan thank you.
>> >>
>> >> Hmmm ... no idea what's up there. Never used any other method meself.
>> >> Same
>> >> as all the Mehican joints use too.
>> >>
>> > Now I know you're making this up. They don't use an open flame. They
>> > heat tortillas on their flat grill or they use one of those steamer
>> > thingies.
>> >
>>
>>
>> I have seen Mexicans, not in restaurants, heat them over a gas burner. I
>> don't know if it was their preferred method or they were making do, but
>> they
>> seemed to have no problem with it.
>>
> Make up your mind about what you're using as the final arbiter. First
> you say Mexican "joint" which means a restaurant or taqueria to me and
> now you're claiming home kitchen. You're in SoCal/LA area? They do
> things differently down there, including eating wet burritos... the
> thought of which literally turns my stomach.

Oh please. A burrito with some enchilada sauce turns your stomach? Give me
a break.

"Kalmia" > wrote in message
...
> On Saturday, April 20, 2013 1:35:53 AM UTC-4, Paul M. Cook wrote:
>> "Julie Bove" > wrote in message
>>
>> ...
>>
>> > 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
>>
>> >
>>
>> > I've had that trouble too but I saw something about folding them and I
>> > was
>>
>> > doing it wrong. But... I just do mine like a soft taco now. I guess I
>> > am
>>
>> > lazy.
>>
>>
>>
>> If you have a gas stove,crank up a burner. Drop the tortilla on the
>> flame.
>>
>> Count to 5. Flip. Count to five.
>>
>>
>>
>> Voila, perfectly flexible tortillas.
>
> It's not that they aren't flexible - they just wouldn't stay FOLDED.

That's cause they aren;t flexible out of the bag.

> I warm them in a dry nonstick skillet before adding the filling.

On Saturday, April 20, 2013 1:56:21 AM UTC-5, Paul M. Cook wrote:
> "sf" > wrote in message
>
> ...
>
> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>
> > wrote:
>
> >
>
> >> If you have a gas stove,crank up a burner. Drop the tortilla on the
>
> >> flame.
>
> >> Count to 5. Flip. Count to five.
>
> >
>
> > I've tried that open flame thing.... and it didn't work as advertised.
>
> > I'll use a pan thank you.
>
>
>
> Hmmm ... no idea what's up there. Never used any other method meself. Same
>
> as all the Mehican joints use too.

I rember Mexican joints. They sold so 50 cents, and you had to smoke a whole joint to really get high. Happy 4-20, everyone.

--Bryan

"Kalmia" > wrote in message
...
> On Saturday, April 20, 2013 1:35:53 AM UTC-4, Paul M. Cook wrote:
>> "Julie Bove" > wrote in message
>>
>> ...
>>
>> > 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
>>
>> >
>>
>> > I've had that trouble too but I saw something about folding them and I
>> > was
>>
>> > doing it wrong. But... I just do mine like a soft taco now. I guess I
>> > am
>>
>> > lazy.
>>
>>
>>
>> If you have a gas stove,crank up a burner. Drop the tortilla on the
>> flame.
>>
>> Count to 5. Flip. Count to five.
>>
>>
>>
>> Voila, perfectly flexible tortillas.
>
> It's not that they aren't flexible - they just wouldn't stay FOLDED.

One more thought, once folded turn the folded side down. They won't unwrap
that way.

Yeah - I do put the 'seam' side down on the plate. I also, before plopping on the filling and folding, cut parallel half moons off the sides, so that I end up with an oblong shaped thing and no tortilla with no filling in between. Hope that's clearer than mud.

On Sat, 20 Apr 2013 12:59:02 -0700, "Paul M. Cook" >
wrote:

> A burrito with some enchilada sauce turns your stomach?

Yes.

--
Food is an important part of a balanced diet.

On Sat, 20 Apr 2013 12:57:46 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on the
> >> >> flame.
> >> >> Count to 5. Flip. Count to five.
> >> >
> >> > I've tried that open flame thing.... and it didn't work as advertised.
> >> > I'll use a pan thank you.
> >>
> >> Hmmm ... no idea what's up there. Never used any other method meself.
> >> Same
> >> as all the Mehican joints use too.
> >>
> > Now I know you're making this up. They don't use an open flame. They
> > heat tortillas on their flat grill or they use one of those steamer
> > thingies.
>
> Yeah SF I am lying about a ****ing tortilla. They use open flame all the
> time. So di I. There is no shortage of open flames in any restaurant. You
> don't get the spots of char by heating them on a flat top. And those little
> char bits are quite authentic.
>

No restaurant does that. Little spots char make it a burned tortilla.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 20 Apr 2013 12:59:02 -0700, "Paul M. Cook" >
> wrote:
>
>> A burrito with some enchilada sauce turns your stomach?
>
> Yes.
>

Well we can say you probably are not the best resource on Mexican food and
its preparation then.

"sf" > wrote in message
...
> On Sat, 20 Apr 2013 12:57:46 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>> >> > wrote:
>> >> >
>> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
>> >> >> the
>> >> >> flame.
>> >> >> Count to 5. Flip. Count to five.
>> >> >
>> >> > I've tried that open flame thing.... and it didn't work as
>> >> > advertised.
>> >> > I'll use a pan thank you.
>> >>
>> >> Hmmm ... no idea what's up there. Never used any other method meself.
>> >> Same
>> >> as all the Mehican joints use too.
>> >>
>> > Now I know you're making this up. They don't use an open flame. They
>> > heat tortillas on their flat grill or they use one of those steamer
>> > thingies.
>>
>> Yeah SF I am lying about a ****ing tortilla. They use open flame all the
>> time. So di I. There is no shortage of open flames in any restaurant.
>> You
>> don't get the spots of char by heating them on a flat top. And those
>> little
>> char bits are quite authentic.
>>
>
> No restaurant does that. Little spots char make it a burned tortilla.

You obviously have never had really good and authentic Mexican food.

"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.


>