You have a round tortilla. Sprinkle cheese and meat left to right across the center of the tortilla (middle vertical third), leaving a 1" border at the left & right. This 1" border on the left & right sides are the "short" sides: the left and right sides of the round tortilla as you face it. Fold those in. The "bottom" of the tortilla is now closest to you. Fold that up, over the filling, and continue rolling. Video: https://www.google.com/search?q=how+to+wrap+a+burrito&sca_esv=599926585&sx

I'm originally from San Antonio, as well, and frying before filling was a common step with many tortilla recipes. It's humorous to read some comments saying how this wasn't done "that way" where they had their experience or where their friend/family member came from in Mexico. You've got to realize and hopefully embrace, celebrate, and accept just how diverse and colorful and flavorful Mexican culture is - it is anything but homogeneous.

Wrap it well in tinfoil and find a nice warm spot near the radiator of the equipment you are running (the engine block will burn it) and at lunch you got a nice, gooey, hot burrito.

It is not silly. It sets things up for the rest of the Step by defining short and bottom sides of the tortilla. One reader has already been confused by that. Some new cooks are grateful for any additional tips/instructions, even if you think they are silly.

Delicious and quick (and easy) Friday evening meal! Was out of black and pintos, but a can of great nirthern worked well. I think almost any bean would work, as long as they’re unseasoned. And in the winter only canned diced tomatoes - no good tomatoes during the winter and the carbon miles from shipping mealy tomatoes long distances pretty much cancels them out.

I used Fire Roasted canned tomatoes in the winter and they were wonderful.

I do not begin to understand the wrapping instructions. A tortilla is round, so aren’t all sides the same? what is meant by “short sides” vs “bottom”? Can someone be more specific about how to roll these wraps or point to a picture or video?

Thank God for 21st century sensibilities. Meat is not required to make these yummy burritos. You can use ground meat from your animal of choice, Impossible meat, textured vegetable protein, beans or whatever. The point is we can eat a delicious meal without continuing the bad, rapacious, blind, climate oblivious habits of generations before us. Sorry. I'm having a hard time filtering for the kids

Don’t skip the lime at the end!!! What a boost. Absolutely delicious. I did drain the fat after browning the beef even though I used 93/7. Will make these again and again.

If I put the cheese on right to left does it change the flavor of the end product? Put your cheese on in any direction,L to R, R to L, north to south, east to west or even southeast to southwest. What a silly instruction in a recipe.

Tortillas are more flexible and easier to fold if softened wrapped in a damp paper towel and microwaved for a few seconds

My mom was from San Antonio and on Christmas Eve would make a Tex Mex feast. We lived in a small fishing village in Alaska so she had to adapt her recipes. She made green enchiladas, cheese enchiladas and “burritos,” in much the same way as this recipe. Except she’d slice Monterey Jack cheese into long strips, pre-fry the flour tortillas then put the ground beef mixture on followed by a Monterey Jack stick and…cottage cheese in place of Cotija. Pre-frying made them bake up crispy.

We make “carburritos” for our Friday drive to Snowshoe, WVa. Sub sauted veggies for beef, wrap and bake at 350 for 17 minutes. Cool, then wrap up. Most excellent car food.

I made this recipe with ground dark turkey, skipped the cheese, added some brown rice, and doubled the spices. Really a great and adaptable recipe for the freezer. I popped my burrito in the air-fryer. Worked perfectly

Yes, you could sub ground turkey. You may want to use dark meat ground turkey so it’s not too dry