Cholula, and thank you!
I knowwww, but with non-english food names I’ve learned it’s clearest just to include a clarification for people not familiar with the food.
Use a high gluten rice in the filling, and chill the burrito in a sealed container for a couple hours. The condensation from chilling helps the tortilla stay slightly tacky so it will stick to itself, and at the same time it thickens the oils to help promote cohesion. After that it’s just a matter of being really gentle, having a very very sharp knife, and cooking it at high temps on just one side.
“The cloud is just other people’s computers” - It’s inconvenient, but those computers are real, physical objects subject to oversight from real, physical law enforcement.
Nah, folded in sauteed garlic + parmasean and brushed them garlic butter like the other reply said. I am of the opinion that it’s really too plain without doctoring the dough.