Learn to wrap your burritos you suckface food noob.
So, skill issue?
100%. I’ve never had this happen to me. It’s not even really that hard to get the hang of wrapping a burrito.
Wrapping no but it is hard to get the amount of innards right. I’m just too excited to eat all those good guts. But then I have a burrito bowl, oh well.
iD-10-T error
Microwave or pan fry the tortilla until soft and malleable.
are you gatekeeping burritos 😳
YES
If it unwraps when you aren’t holding it, is it really a burrito?
No. It’s a failure that shames your entire bloodline.
You are very right my edible friend.
I happen to be fat so…yes.
suckface food noob
That is a Shakespearian level insult.
I am quite eloquent.
Very
This is only a problem if you can’t roll a burrito…
and for the gluttons who overstuff their burritos so they’re difficult to keep closed.
Guilty. It’s not about the amount I want to eat, it’s about reaching my ideal burrito/stuffing ratio.
roll them in al foil, it keeps them warm while you roll others, and steams the bread slightly making a stretchyer texture.
Hmmm
Tell that to every Mexican joint nearby that stuffs their burritos so full the moment you fork into it they explode in a overly soapy mess from all the cilantro.
Who cares if a fork tier burrito stays closed or not? It’s already on a plate.
The entire thread conversation is clearly not about plated burritos.
Well, if you were eating it with a fork anyway the I don’t see the problem… A lot of Mexican places (as opposed to Tex Mex) will also pou salsa or queso or something over the burrito, which then obviously requires a fork, but it’s also different from the burrito pictured.
And you know you can just ask them not to put any cilantro on? It’s a garnish that typically isn’t added until the very end and a lot of people can’t stand the stuff, they probably won’t mind leaving it off
You’d be gob smacked about how much cilantro goes into every part of a Mexican dish lol.
It’s basically asking some restaurants to make fresh meat, fresh queso, and fresh vegetable mix from scratch. Not going to happen lol.
It’s more a problem of the quality of the tortilla in my experience. With a halfway decent tortilla, I have no problems. Some grocery store tortillas are too stiff and don’t stick to themselves in the slightest. You can masterfully roll them, but the moment your grip loosens, it all turns to chaos.
Yeah you have to heat up the shell a little. Even the barrel-scraping Target store brand burritos can work if you steam/nuke them the right amount.
The amount of cracking in that pic indicates they took that shell right out of the fridge and rolled.
So do you use a fork or a spoon?
Neither? The whole point of a burrito, at least one of these style of burrito that isn’t swimming in some kind of sauce, is that it holds together well enough that you can eat it while holding it in your hand without making a mess. If it’s poorly wrapped then yeah it’ll come apart and you might want a plate and flatware to finish the job.
When someone says their burritos won’t stay shut I immediately know that they don’t know what they’re doing.
I bought a master lock for my burrito, it can be opened with another burrito.
This is the burrito picking lawyer and what I have for you today is delicious!
I’ve picked like 10 locks since Christmas. Lpl and McNally have created a menace.
Is this a common problem? I’ve almost never had a burrito fall apart on me unless it outright rips–I once made the mistake of ordering a burrito in Scotland, and that was pretty formless, but it was also less a burrito and more an embarrassment hiding under an ill-fitting tortilla.
My general rule of thumb is that I don’t eat Mexican food in places where there aren’t many Mexican people.
Yup, made that mistake once while living in Vermont many years ago. As someone who grew up in socal, it was brutal.
That’s easy for you to say, but some of us like burritos and live in Europe!
And yes, you CAN get good Mexican food here. Nowhere near as good as in the US near the border, of course, but MUCH better than in the worst US places for it like idunno, North Carolina or Alaska or some such 🤷
Utah used to be partly in Mexico territory before the recent unpleasantness and it has many good Mexican restaurants.
Btw, I love that you apparently refer to the 1848 Treaty of Guadalupe as “the recent unpleasantness” 😆
Shhh, don’t talk about the war!
I’ll try…
Ok, I guess I’ll change it then… How about North Carolina?
Waited all summer for the Mexican place in Gardiner to open when I worked in Yellowstone. Gardiner is on the border with the park.
Anyway, myself and two friends, all of us from Texas, were very vocally disappointment. It was so bad. The pizza place was great though.
I bet you didn’t know the burrito was invented in America.
Not true. Small donkeys existed for millions of years before the United States 😛
I’ve got an urgent update about American demographics for ya…
Make Burrito Great Again
Mission style burritos aren’t particularly Mexican, though. But they also shouldn’t be particularly hard to eat.
I know next to nothing about Hispanic food in general, but I’ve gotten a few food truck burritos in southern California and it opening was not on my list of concerns.
For me, I tend to overstuff my burrito innards. As a result, I’m not able to fold in the ends over the heaping pile of innards so this tape would actually help me get that coveted wrap action without making me address my lack of self control.
bro just use two overlapping tortillas for a larger burrito
TWO tortillas!? In one burrito!??! This is forward thinking…
Or use bigger tortillas or make two smaller burritos for innards to tortillas ratio
That adds a lot of calories, of course…
Pan-sear your burritos shut.
He will help c:
If you are still having a hard time, a thin layer of cheese to form a crust seal never fails
At work we just lick one edge of the tortilla like an envelope before we serve it
Cheese in the seam or cheese in pan and burrito on top?
Both, both is good.
I am lactose intolerant and I approve this message.
Depends on the type of burrito and ingredients. For breakfast burritos I put cream cheese in them, and then smear a bit on the inside seam and it works well to glue it shut. For a texmex style burrito you could use a bit of refried beans, or sour cream. If you’re wearing your burrito you can just sprinkle a bit of shredded cheese of any kind in the seam and when the cheese melts it’ll hold it closed.
If I’m wearing the burrito, I’ll usually just hold it shut!
Now you have a chimmichanga.
I like to crisp up my burrito in a pan after I roll it. if you brown the side with the opening first then the juices trying to escape soften up the tortilla enough to get cooked together. It’s like welding a burrito shut.
I use a dash of cheese in the flap and then I throw it on the griddle
That’s no longer a burrito. That’s a chimmichanga.
Chimichangas are deep fried
Were just talking about a quick sear to seal the burrito shut
This is in a dry pan, so no oil. A toasted sandwich is still a sandwich. Putting your burrito in a hot pan/griddle does not change it being a burrito
Counterpoint: If you sear a sandwich shut you have a panini.
Sounds like a great idea.
Wouldn’t your hand work really well to keep the burrito closed while you’re eating it?
But that’s like a two-hand job now, and I’ve got this drink.
Two hand jobs and a drink? Sounds like you don’t mind making a mess.
Well, I can do it one-handed for like a minute while I’m staying hydrated. Cleanup afterwards is a given anyways.
I feel like nori would work, no?
Right? Japan has only been doing this for 1,200 years or so.
Seems like the obvious answer.
Why not use a small piece of Nori (the salty Sushi seaweed) and moisten it up with water and use that?
I did this for years
Because I have opposable thumbs and have successfully eaten thousands of burritos without tape.
I like Nori, but that’s a whole different flavour profile to most burritos
That’s what this looks like
You’re telling me this ain’t nori? Why.
I didn’t realise the Wolves fullback would be on lemmy, but I don’t think its surprising that he would tell you this
nori sticks to itself like Saran wrap sticks to itself, but would nori stick to a tortilla?
If it’s too wet it might need some time to dry, moist is best. Like this dry moist state when your laundry is tumble-dried not quite to your liking.
On this episode of redundant inventions that already have a better solution…
“Edible” does not mean “good”.
The sticker on most fruits sold in American grocery stores that contains a bar code is nominally edible.
My ass is nominally edible.
Famous last words.
I buy fruit just for the stickers. I eat the stickers and throw the fruit away. I do it on TikTok for views. I’m edgy like that.
/s those were all lies that I just made up in my head. But I’m sure it’s possible someone would do that.
Om nom nominally
It’s called not using a cold ass tortilla
- have good technique
- really big tortillas
- you can wrap it in foil
- If tortilla still isn’t large enough, make larger.
Or have 2 burritos.
a properly constructed burrito is wrapped in aluminum foil and can be eaten, even while walking, without making a mess.
edible tape sounds like something with useful applications, but i am sad for the people who believe burritos require this.
Removed by mod
These college kids working at Chipotle is what got us into this mess!
God damned gen z ruining another industry.
there were still some industries not already ruined by millennials?
A proper burrito stays closed without foil, a steamed tortilla should get sticky enough.
True but sometimes the tortilla rips open and the foil provides solid backup
Uhhhhh, fuck no. Some children invented this shit back in 1999. It was on Figure it Out. How fucking dare you.
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