Deluxe Breakfast Burrito
The breakfast burrito is about so much more than just combining stuff into a tortilla. It's about the expertly crafted blend of flavors and textures and, of course, THE BUILD. Don't forget about the build.
Ingredients
- 500 g frozen tater tots
- 500g lb thick cut bacon, cut into bite size pieces
- 230 g water
- 450 g canned pinto beans, drained
- 450 g canned refried pinto beans
- 1 pinch kosher salt
- 1 pinch black pepper
- 2-3 g cumin, ground
- 1 lime
- 10 large eggs
- 125 g heavy cream
- 4 large 10"/25cm tortillas
- Oaxaca cheese, grated, sub with chihuahua or pepper jack
- smashed avocado, roughly combine 2 with a pinch of salt and squeeze of lime
- cilantro, roughly chopped
- cotija cheese
TOMATILLO SALSA:
- 100 g jalapeño, chopped, 4 small
- 10 g garlic, chopped, 3-4 cloves
- 100 g white onion, chopped, 1 small
- 400 g whole ripe tomatillos, chopped, 4-6
- 400 g water
- 10 g cilantro
- large pinch of salt
SPICY CREMA:
- 125 g mayonnaise
- 15 g fresh lime juice, about ½ a lime
- 15 g hot sauce
- 50 g sour cream
- 1 chipotle chile in adobo
- 1 garlic clove, minced
Instructions
- Roast tater tots on a sheet tray until crisp – for me, this means 450°F/230°C for 45 minutes.
- Add cut bacon to a large fry pan with 1 cup of water and heat over high to bring to a simmer for about 5 minutes. When water has evaporated, reduce heat to medium and render fat, stirring occasionally, until bacon is golden and slightly crisped and fat is well rendered.
- Transfer bacon pieces to a towel to drain.
- To make the beans, combine drained pintos with refried pintos, a large pinch of salt, pepper, cumin, juice ½ lime/1Tbsp. Stir and heat.
- To prep the eggs, combine eggs, 3g salt, heavy cream. Whisk to combine.
TO BUILD EACH BURRITO:
- Wet both sides of a tortilla with water then, warm on both sides in a saute pan over medium heat until just heated through and floppy.
- In a separate saute pan over medium heat, add in a squeeze of oil and 3-4oz of the egg mixture, stirring often with a spatula until large curds are formed and eggs are just cooked through.
- Lay out tortilla and add a couple of spoons of the refried bean mixture, shredded oaxaca, 8 tots, eggs, smashed avocado, cooked bacon, chipotle ranch/spicy crema, and cotija cheese.
- Roll by folding the sides of the burrito into the center, while golding those, take the end nearest to you and bring it up and over the center of the filling. once it has wrapped around, tuck it under the filling, be sure to push any filling back in the pops outIn a rolling and tucking motion, roll the burrito over itself and leave the seam side down.
- Drizzle some oil into a nonstick pan over medium heat, and add burrito to sear, seam side down for about 90 seconds or until golden and crispy. Flip to sear and crisp on the second side.
- Cut and enjoy with tomatillo salsa (recipe below)
If you need any additional assistance with the previous step, I recommend you check out the linked video!
TOMATILLO SALSA:
- Add the ingredients (except salt and cilantro) to a sauce pot with lid and bring to a boil over high heat.
- Reduce heat to medium low and cook to reduce for about 10 minutes until the tomatillos are soft, onions are translucent, and mixture has thickened.
- Add cilantro and salt then puree with immersion blender until cilantro is broken down.
- Refrigerate until ready to use.
SPICY CREMA:
- Add ingredients to a high sided container and blend with immersion blender until smooth.
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