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Burrito folding seems at first to be a kitchen skill that takes a certain talent or a lot of practice, but a bit of sense actually goes further than anything else. The flaps everyone worries about tucking in should be folded first, then the burrito ought to be rolled up. This is the same method used at many burrito restaurants, including Chipotle, and it's nearly foolproof.

(1) Start by warming the tortilla on a comal or in a microwave. A warm tortilla folds and rolls; a room-temperature tortilla fractures and leaks.

(2) Place a sensible amount of filling in an oval, with the long axis parallel to your body and extending no more than a quarter of the tortilla's radius each way from the center, slightly closer to you than the center of the burrito.

(3) Fold flaps from the left and right side up and over the filling. If these flaps do not lay on their own, either the tortilla is too cold or there is too much filling. In that case, start over.

(4) Fold the flap of bare tortilla closest to you up and over the filling, taking care to preserve the side folds in the process.

(5) Pull the burrito toward you slightly, with your hands as far around the tortilla and filling as possible, and roll away from you until the burrito is closed.

If you were folding a sheet of paper, this is the equivalent of first folding the right and left edges to the midline, then rolling from bottom to top. The method is quite unlike a taco; it's closer to a Chinese egg roll than anything else.

Learn more about this author, Bennett Kalafut.
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