Breakfast Burritos With Mocha-Rubbed Steak, Green Eggs And Chocolate Bbq Sauce
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Canola Oil1 medium
Onion (spanish, coarsely chopped)3 cloves
Garlic (coarsely chopped)1.5 cups
Ketchup2 tbsps
Dark Brown Sugar1 tbsp
Molasse1 tbsp
Red Wine Vinegar1 tbsp
Worcestershire Sauce3 tbsps
Ancho Chile (powder)1 tbsp
Paprika1 tsp
Chile De Arbol1 tbsp
Espresso (ground)2 tsps
Celery Seed (ground)2 tsps
Ground Coriander2 tsps
Oregano (dried)2 tsps
Spanish Paprika1 tsp
Ground Allspice8 large
Egg4 tbsps
Unsalted Butter3 tbsps
Cilantro (finely chopped fresh)1 small
Green Onion (bunch, chopped)4 large
Flour TortillaDirections:
1
For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan
2
Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes
3
Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle chile and some salt and pepper and whisk until smooth
4
Whisk in the ancho powder, cocoa powder, paprika and chile de arbol
5
Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes
6
Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes
7
Transfer the mixture to a food processor and puree until smooth; season with salt and pepper to taste
8
Pour into a bowl and allow to cool to room temperature
9
The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container
10
For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl
11
Remove the steak from the refrigerator 20 minutes before cooking
12
Season the steak on both sides with salt and pepper
13
Rub one side with some of the rub
14
Store the remaining rub in an airtight container in a cool dark place for up to 2 months
15
Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer
16
Add the steak rub-side down and cook until a crust forms, about 4 minutes
17
Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes
18
Remove to a cutting board, brush with more of the sauce and let rest 10 minutes
19
Slice into thick slices
20
For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy
21
Melt the butter in a large nonstick skillet over medium heat
22
Add the eggs and cook, stirring constantly, until soft curds form
23
Just before the eggs are softly set, stir in some salt and pepper and the Cheddar
24
Remove from the heat and stir in the cilantro and green onions
25
For the burritos: Spread each tortilla with some sour cream
26
Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired
27
Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired