Cabanal Breakfast Burrito
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Mojo (prepared jarred)1 cup
Onion (diced spanish)2 tbsps
Distilled White Vinegar2 cloves
Garlic2 tbsps
Cilantro Leaves (fresh)2 cup
Hash Brown (cooked)1 cup
Queso Fresco1 tbsp
Vegetable OilDirections:
1
For the cabanal tomato salsa: Put the mojo, onions, vinegar, tomatoes, chiles and garlic in a medium saucepot over medium-high heat
2
Cook until the vegetables are soft, 5 to 7 minutes
3
Set aside to cool for 10 minutes
4
Pour the mixture into a blender, add the cilantro and pulse until almost smooth
5
Season with salt if necessary
6
For the burritos: Lay the tortillas flat on a work surface and layer the following on each tortilla: half of the chorizo, hash browns, queso fresco, eggs and avocado
7
Fold the bottom of the tortillas over the filling
8
Fold in both sides and roll
9
On a heated griddle, add the vegetable oil
10
Place the burritos on the griddle and sear for about 45 seconds
11
Flip the burritos and sear on the other side, about 45 seconds
12
Cut in half and serve on a plate
13
Or wrap in foil and serve to go