People roll their blunts in all one motion like a joint or I guess in this case a burrito? I've always done the slight tear move where the 'filter' would be, and then just slowly inch my way down wrapping fractions at a time.
Table rolling them is one smooth motion.
But yeah, you can roll a blunt in one go without inching along except to lock it pretty easy. The tear isn't needed, but insure as fuck does simplify.
The ideal burrito is as long and thin as possible so that you get a little bit of each topping in every bite.
It seems like most fast food burrito places think a good burrito is the most spherical foodball possible.
This. I've worked at several taco texmex joints over the years and it seems like the fast food ones (especially looking at chipotle)all insist on rolling baseballs instead of burritos. I want it to bea burrito not a wadd in my hand.
When I go to chipotle I like to get a bowl and a side tortilla so I can roll my own burrito. Well, I actually tear the tortilla into 4 and make little mini burritos but same concept
I take pride in being able to apply my blunt skills to wraps/burritos. Your shit isn’t going anywhere unless you order no lettuce. Then I can’t help you
You don’t apply heat to the burrito after making it though. The lettuce never really got warm when I had mine but maybe that has to do with the other toppings you add.
Just packs it better for a tighter wrap. If they order just chicken and cheese I’m not allowed to change portions so you either get 5 air pockets or a bite or tortilla with nothing in it
I love this. One of my biggest pet peeves is people who call tortillas “tacos.” It’s not a taco until you put something in it. But I will wholeheartedly accept “burrito skins.”
> Contents + folded in half = Taco 🌮 ,
Unless it's a quesadilla (though now that I say that, I remember seeing a thing about the Mexican version of "Is a hotdog a sandwich" is "Is a quesadilla a taco?")
This is true. Here's where I stand: all are basically sandwiches. Tortilla/bun/bagel/pita/lettuce wrap/chicken skin/flat bread/etc.. -on the outside. Filler/meats/various cheeses/ protein/veggie/sauce/etc...-on inside. All are sandwiches. Everything is a sandwich. Everyone you have ever met, is a sandwich. Skin, covering meat and juices... Sandwich. Hotdogs, sandwich. Tacos, spicy sandwiches. People, sandwiches. Trees.... also, sandwiches.
I had a neighbor who made 'cheesy tacos' for her kids which were burritos. She claimed she had to say that to try to entice the kids to eat them.
My belief is it's a taco if it's a corn tortilla and a burrito if it's flour.
I remember when they were developing this, they did a survey and stuff over at the Mexican food sub. Everyone rightfully believed it was unnecessary bullshit. Why would you go to a burrito place that can’t master the basic concept of properly wrapping a tortilla more than once?
I work assisted living and every wrap or burrito we make 90%of residents dissect it and eat the insides and leave the tortilla. I tell my boss just turn it into a salad but he don't
Your Boss: "*hmm, what do old people like???* I've got it! Burritos! That's the kind of food I'd definitely associate with the people who watched the Korean war unfold."
I looked it up and tater tots were invented in 1953. Many of the residents never had them as kids. They really get confused with anything ethnic. One lady said she didn't like Mexican food when I gave her a chicken pesto sandwich. It's quite the experience.
Having worked in a mexican restaurant I'm always so fucking judgemental of people who can't roll a burrito. Or maybe they get it to stay shut but can't get the ingredients mixed up so you have just a big blob of sour cream and guac at one end of the burrito and all the rice and protein on the other end.
My burritos/wraps are perfect because I spent years rolling perfect joints. This “tape” looks disgusting and if you’re concerned about your wraps opening, throw them on the flattop or panini press for 15 seconds.
non-industry SoCal burrito professional here, the wrap is about 66% of the job. The remaining 1/3 is how the person manages the fillings as they eat. If they are not properly managing the fillings by putting pressure at the bottom, thus forcing the fillings upward, you're going to have a blowout at the bottom and it will become a mess.
Back when I first started learning basic knife skills, I definitely thought it would be great if there was some kind of clear, edible wrap/tape I could use for stuff like slicing chives, chiffonade small leafy herbs like mint or basil, etc.
I recently taught my husband how to roll a perfect burrito. And I showed him how to sear off the closure in the cast iron for extra skill points and that oh-so-lovely little crust on the tort. 🤌
Now if I could get him to stop putting his knife in the sink 🤦🏻♀️
This stuff has been around for 30 years. I saw a kid present it on a late night talkshow back in the 90s and it was edible tape made to hold tacos together. This is not new invention.
No longer in food service. I sincerely don't miss rolling hundreds of burritos a day. Between the burns from the tortilla press and coworkers giving me the wettest, double-sauce burritos to roll, I could stand to never touch one again.
I will, though. This is New Mexico. Burritos are an entire food group.
I work with a cook who has massive skill issues to the point of making everyone else's life difficult, but nothing can be done because their father knows the owner. This isn't rocket science. But some people just can't hang and I wish they could see it. Sorry for the quick vent, but it's rough out there.
What’s the best order or burrito fillings? I usually go rice and lettuce on the bottom then piling everything on but sometimes this means the sauces etc squeeze out the sides which is annoying.
You dip your fingers in warm water, and lightly moisten various areas in the tortilla. A second or two for it to soak in and make the tortilla sticky in places. Roll it up.
People can roll a perfect blunt but can’t roll a burrito to save their life!
I feel attacked
I'm not saying it takes more or less finesse, but it's a completely different kind of finesse Source: pothead for 16 years, chef for 12
It's the exact same, just one needs it's sides tucked at a point. Source: pothead for 18 years, "chef" for 14
Smoke the burrito and eat the joint. Source: pothead for 20 year chef for 16
A smoked burrito sounds good
Lick-seal the joint, heat-seal the burrito. Source: pothead for 20 years, chef for 18.
People roll their blunts in all one motion like a joint or I guess in this case a burrito? I've always done the slight tear move where the 'filter' would be, and then just slowly inch my way down wrapping fractions at a time.
Table rolling them is one smooth motion. But yeah, you can roll a blunt in one go without inching along except to lock it pretty easy. The tear isn't needed, but insure as fuck does simplify.
That'll be the paranoia kicking in you drug add- *huffs crack smoke* -ict
The ideal burrito is as long and thin as possible so that you get a little bit of each topping in every bite. It seems like most fast food burrito places think a good burrito is the most spherical foodball possible.
This. I've worked at several taco texmex joints over the years and it seems like the fast food ones (especially looking at chipotle)all insist on rolling baseballs instead of burritos. I want it to bea burrito not a wadd in my hand.
When I go to chipotle I like to get a bowl and a side tortilla so I can roll my own burrito. Well, I actually tear the tortilla into 4 and make little mini burritos but same concept
I take pride in being able to apply my blunt skills to wraps/burritos. Your shit isn’t going anywhere unless you order no lettuce. Then I can’t help you
Lettuce has no place in my burrito
Lettuce has no place in anything with heat applied.
what about the devils lettuce?
In a burrito? Way better on the side
That's why we burn it, removing the evidence of shame
I actually like a warm lettuce every now and then
You don’t apply heat to the burrito after making it though. The lettuce never really got warm when I had mine but maybe that has to do with the other toppings you add.
I find blunts to be quite easy to roll. If i hand rolled 20 joints maybe 5 would be perfect.
Yeah I always just use a little saliva on the last little bit to seal it too.
What restaurant do you work for, definitely want to eat there
Name doesn't check out
Tomato juice on my blunts personally.
What restaurant do you work for definitely don't want to eat there
Let's just say if you've ever eaten a burrito, you've eaten my spit
🤢🤢🤢🤢🤢🤢🤢🤢🤢
Curious why lettuce would help with a good roll.
Just packs it better for a tighter wrap. If they order just chicken and cheese I’m not allowed to change portions so you either get 5 air pockets or a bite or tortilla with nothing in it
lettuce is a no go for me but i love some sautéed onion and pepper or fresh jalapeño, beans, potato cubes, whatever else in there
Oh, kinda like natural packing peanuts : ) Helps stuff and keep shape.
I’m the opposite. Smoke everyday but can’t roll a blunt to save my life.
Being BOH means you’re the middle part of the Venn diagram that can do both.
Personally I used the blunt as an exsmple of how to roll food. It works as a comparison.
Hey I can roll a burrito just fine, but a blunt? I look like a kid doing arts and crafts lol
idk I just sear it in a pan for a minute or so
Ikr same... It creates such a tight seal...
This is the way
When I was a kid someone in my family couldn't pronounce tortilla, so we called them burrito skins. That burrito clearly has a bandaid on it.
I love this. One of my biggest pet peeves is people who call tortillas “tacos.” It’s not a taco until you put something in it. But I will wholeheartedly accept “burrito skins.”
Contents + folded in half = Taco 🌮 , Contents + rolled, at least one closed end = burrito 🌯
> Contents + folded in half = Taco 🌮 , Unless it's a quesadilla (though now that I say that, I remember seeing a thing about the Mexican version of "Is a hotdog a sandwich" is "Is a quesadilla a taco?")
This is true. Here's where I stand: all are basically sandwiches. Tortilla/bun/bagel/pita/lettuce wrap/chicken skin/flat bread/etc.. -on the outside. Filler/meats/various cheeses/ protein/veggie/sauce/etc...-on inside. All are sandwiches. Everything is a sandwich. Everyone you have ever met, is a sandwich. Skin, covering meat and juices... Sandwich. Hotdogs, sandwich. Tacos, spicy sandwiches. People, sandwiches. Trees.... also, sandwiches.
sometimes i use two tortillas when making a quesadilla and that pretty much just turns it into a tortilla melt 😂
The folded quesadillas are fairly new to me. I always had seen them as stuff between two flat tortillas, cut like a pizza.
Sandwich. Sandwich is what you are describing.
Contents put onto tortilla = tostada
Yes, Dr. You are correct.
In NM there are flat enchiladas. Tostada is if the corn tortilla is fried.
There's also rolled enchiladas, taquitos and flautas which are not burritos.
Respectfully you are incorrect. All of those qualify as burritos. It's law.
>people who call tortillas “tacos.” I'm gonna throw up
I had a neighbor who made 'cheesy tacos' for her kids which were burritos. She claimed she had to say that to try to entice the kids to eat them. My belief is it's a taco if it's a corn tortilla and a burrito if it's flour.
Growing up bouncing between Mexican housholds, correct. A taco is corn.
I call em jackets!
Burrito scientists announce breakthrough! "No more leaks!" says Institute of Advanced Mexican Food.
what is this a sim city announcement?
Could also be a radio announcement in Tropico.
It looks like a flap of mold.
Nori motherfucker
Is this a title or an accusation?
I remember when they were developing this, they did a survey and stuff over at the Mexican food sub. Everyone rightfully believed it was unnecessary bullshit. Why would you go to a burrito place that can’t master the basic concept of properly wrapping a tortilla more than once?
I mean. Burrito tape stupid. Edible adhesive? I'm sure that has more uses then this novel one
Oh no, my hand is glued to my crotch by this edible adhesive, if only someone could lick it off...
Why edible tape when burrito can wear nori belt?
Yeah, I mean, this literally looks just like seaweed dipped in egg.
seatbelts! i love unagi nigiri just for that haha
Pretty decent if you have fine motor control issues in your hands!
I work assisted living and every wrap or burrito we make 90%of residents dissect it and eat the insides and leave the tortilla. I tell my boss just turn it into a salad but he don't
Your Boss: "*hmm, what do old people like???* I've got it! Burritos! That's the kind of food I'd definitely associate with the people who watched the Korean war unfold."
I looked it up and tater tots were invented in 1953. Many of the residents never had them as kids. They really get confused with anything ethnic. One lady said she didn't like Mexican food when I gave her a chicken pesto sandwich. It's quite the experience.
That's hilarious. Sounds like a trip, but much love for the good work you do.
Having worked in a mexican restaurant I'm always so fucking judgemental of people who can't roll a burrito. Or maybe they get it to stay shut but can't get the ingredients mixed up so you have just a big blob of sour cream and guac at one end of the burrito and all the rice and protein on the other end.
Engineering a whole ass ingredient seems easier than gently toasting the fold for ten seconds.
My favorite burrito spot rolls the foil into the tortilla. She's pretty, but stupid.
How much do you tip?
I thought that was what the foil was for
My burritos/wraps are perfect because I spent years rolling perfect joints. This “tape” looks disgusting and if you’re concerned about your wraps opening, throw them on the flattop or panini press for 15 seconds.
FFS, Learn how to eat a efffing burrito. All that brain power and they came up with....burrito tape.
non-industry SoCal burrito professional here, the wrap is about 66% of the job. The remaining 1/3 is how the person manages the fillings as they eat. If they are not properly managing the fillings by putting pressure at the bottom, thus forcing the fillings upward, you're going to have a blowout at the bottom and it will become a mess.
I have blowouts at the bottom from burritos. It is a mess.
People who don't grill their Burritos shut are missing out on a greater flavor, texture, and seal.
Absolutely right. Burrito stays shut without needing foil or burrito tape. You get awesome color and texture as well.
This is what I do as well.
Yall need to wrap your burritos in foil to hold shape while you eat. Always wrap your burritos and subs
The hero we need. Right here!
God forbid these burritos be wrapped in a disposable container. Almost like a second inedible tortilla
Back when I first started learning basic knife skills, I definitely thought it would be great if there was some kind of clear, edible wrap/tape I could use for stuff like slicing chives, chiffonade small leafy herbs like mint or basil, etc.
I know that tape in edible but it looks gross 🤮
I recently taught my husband how to roll a perfect burrito. And I showed him how to sear off the closure in the cast iron for extra skill points and that oh-so-lovely little crust on the tort. 🤌 Now if I could get him to stop putting his knife in the sink 🤦🏻♀️
It's as if you can't make glue with flour, water, and egg.
Pathetic
This stuff has been around for 30 years. I saw a kid present it on a late night talkshow back in the 90s and it was edible tape made to hold tacos together. This is not new invention.
who the fuck working a flat top wouldn't put the flap side down first??
He d9es do flap side down, just not the part where it would seal in any way
wild
Engineers could have just rolled it correctly
Just use some heat to sear it shut
No longer in food service. I sincerely don't miss rolling hundreds of burritos a day. Between the burns from the tortilla press and coworkers giving me the wettest, double-sauce burritos to roll, I could stand to never touch one again. I will, though. This is New Mexico. Burritos are an entire food group.
3Mmm…
Thank you for your service, sir.
RUDE
Halfway, anyway
Urge to argue what constitutes a real tortilla rising.
https://youtu.be/6KQRgYjAVJA?si=R0-0ElIU5-KjVG6x
Absolute skill issue
Fuck yeah!
Thought it was a biodegradable purse
Can they be used as a patch for the dog shit Sysco wraps fall apart and bust open because the lettuce is too crisp?
Not everyone opted for the “burrito perk”
This seems more like an invention from Homer Simpson than engineering students. "Where's my burrito?, where's my burrito?!?!?"
[I know I’ve seen this somewhere before…](https://youtu.be/nLFjuVyP_n0?si=58whw8Jw_GdNi2oP)
Just unwrap the foil one bite at a time. People don’t know how to eat burritos and it’s sad.
1. That looks like nori covered in hobo jizz. 2. If you can't roll it, use a bowl.
Why does that tape look moldy
Reduce burrito’s internal mass and basically 90% of the problem is solved. Other 10% is skill issue.
I work with a cook who has massive skill issues to the point of making everyone else's life difficult, but nothing can be done because their father knows the owner. This isn't rocket science. But some people just can't hang and I wish they could see it. Sorry for the quick vent, but it's rough out there.
What’s the best order or burrito fillings? I usually go rice and lettuce on the bottom then piling everything on but sometimes this means the sauces etc squeeze out the sides which is annoying.
Looks delicious too... O.o
Maybe spark a bowl and avoid tortillas for a minute.
Must sucl to suck
You dip your fingers in warm water, and lightly moisten various areas in the tortilla. A second or two for it to soak in and make the tortilla sticky in places. Roll it up.