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GLUE AND FOLD

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The usual burrito-style wrapping method left us between the devil and the deep blue sea: Either the filling leaked out in the pot of oil or the ends of the tortilla never crisped. Our new chimichanga folding technique solves both problems.

1. Place filling in middle of tortilla. Brush tortilla’s circumference with flour-and-water paste. The paste acts as glue, letting you securely seal chimichanga.

2. After you’ve folded 2 opposing sides toward center and pressed them to seal, brush open flaps with more paste. Fold flaps in and again press firmly to seal chimichanga shut.