For each burrito, you'll need dozen flour tortillas (7 to 10 inch and as fresh as possible); about 2 quarts thick homemade or canned chili (three 30 ounce cans), with or without beans; 2 cups chopped onion; 3 cups shredded Jack or Cheddar cheese (or some of each); about 2 large heads butter lettuce (washed and with leaves separated); and about 1 basket cherry tomatoes, whole or halved. Let tortillas warm to room temperature; they tear if cold.

For the garnishes, you'll need tomato salsa (recipe follows), about 1 cup thinly sliced green onion, 2 cups each sour cream and homemade guacamole or thawed frozen avocado dip, and about 1 to 2 cups additional Jack and Cheddar cheese (optional).

To assemble the burrito, heat the chili until very hot. Overlap the tortillas down the length of a clean 6 to 7 foot board. Ladle the chili down the tortillas in a 2 inch wide band. Sprinkle on the chopped onion and the 3 cups shredded cheese.

Bring one side of the tortilla up over filling, then roll to enclose, tucking the seam underneath. It's advisable to have several helpers working together down the length of the burrito. Tuck lettuce leaves under the burrito on both sides, garnish with tomatoes and sprinkle a little shredded cheese on top, if desired.

To support the burrito, use a 1x10 or a 1x12 board, cut 6 to 7 feet long. Before using, wipe it off with a damp cloth and let it dry.

At the table, cut the burrito into 3 to 4 inch sections; transfer to individual plates with a wide spatula. Let your guests top their servings with a choice of garnishes and eat with knife and fork. Serves 20 to 24.

TOMATO SALSA:

In a bowl, combine: 2 med. size tomatoes (seeded and chopped) 3 green onions (thinly sliced) 1/2 green pepper (chopped)

Season with salt and pepper. Makes about 2 cups.