Before and after finding this community

Documenting the difference. Before: burritos assembled by feel, no sense of why some held and others did not, fill weight guessed, sealing method informal, tortilla temperature ignored. After eight months: weigh everything, three-point seal, resting step, skillet temperature checked, bean broth kept and used. Blowout rate dropped from roughly 1 in 3 to almost zero. Photos: a burrito from my first month (you can see the structural issues), and one from last week (clean seal, correct geometry, cross-section shows even distribution). This community is a genuine resource. I would not have made the connection between fill weight and blowout probability on my own.