Note: 1) cook an egg by heating a pan on medium, add butter, once the butter melts, add the eggs, for scrambled eggs, mix them gently, otherwise, put a lid on the eggs, and turn the heat to low, after a couple of minutes remove the lid, if the lid is not removed for too long a period of time, the tops of the eggs will cook and the tops of the eggs will not be shiny or yellow, add a little white pepper and salt
These burritos are very easy to make. My favorite part of these burritos is the fried potatoes. The flavor and texture of the potatoes is very pleasing. I probably recommend using mild cheddar, but some brands of sharp cheddar may be more exciting. The flavor of extra-sharp cheddar is too strong. I browned the tortillas in a panini press. Restaurants do not usually brown tortillas for a breakfast burrito. If I microwaved the browned tortillas to melt the cheese, the tortillas were soft. Here is a list of the ingredients: tortillas, cheese, bacon/sausage, fried potato squares, and salsa/pico de gallo. Baking “breakfast potatoes” from the freezer section at a grocery store would probably work well. Maybe hashed brown patties would be good also.
Large Breakfast Burritos
Small Breakfast Burrito
Note: 1) I changed the amount of jalapenos in the recipe
These burritos were more exciting than any burrito from any restaurant that I have ever visited. This recipe is from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by the America’s Test Kitchen. I used this recipe when I made Navajo tacos. This time, I used dry beans. This was very successful. I believe that making the beans at least 1 day in advance is the secret for making beans that taste similarly to canned beans. These beans are my most successful.
I added buffalo meat to the burritos. A large oven will brown the burritos more evenly. I was able to move the burritos easily because they were firm and crispy. The flavor was very very good. I served them with chips and my caliente especial and guacamole. The recipe for the beans appears below.
Download The Recipes:
Amazing Bean And Cheese Burritos
- Fig. 1: Flag of Mexico
Note: 1) I forgot to add chicken broth to the list of ingredients for the red sauce, 2) more exciting chili powders will make more exciting sauces
This was a very exciting chicken burrito. Chicken burritos are not usually very exciting. The burrito resembles the Mexican flag. Burritos mojados translates to mean wet burritos. This recipe is from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by America’s Test Kitchen. I have read most of this book. After making this recipe, I believe that this book contains so many important things to know for making great Mexican food. The recipes appear to be very reliable and they contain techniques and methods that are very exciting (based on understanding the nuances of cooking). The Kindle version of this book costs about $15.00. Used books are usually inexpensive. I use Bing(.com) points to buy used books by earning Amazon gift cards. I will be using this book often this year.
Here are some exciting things to learn in this recipe:
- How to make a Mexican red sauce (2 tablespoons vegetable oil, 3 cloves garlic, 3 tablespoons chili powder, 1 cup chicken broth, 16 ounces of tomato sauce)
- How to quickly make Mexican crema (1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons milk, 2 tablespoons lime juice)
- How to make tomatillo salsa without boiling the tomatillos
1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 3599). America’s Test Kitchen. Kindle Edition.
2. Fig. 1. Flag of Mexico. Digital Image. Wikimedia Commons. From: Wikimedia Commons, https://en.wikipedia.org/wiki/Flag_of_Mexico#/media/File:Flag_of_Mexico.svg(accessed January 17, 2018).
I FORGOT TO TAKE A PICTURE OF THE BEANS AND RICE
Notes: 1) I changed the amounts for the rice and beans in the list of ingredients, 2) I cooked the sausage with a microwave, 3) consider putting the guacamole in two bags to better protect the guacamole from air
I am VERY EXCITED by this burrito! This is my solution for having chorizo when I cannot travel to a deli. I put 1 tablespoon of spices in 1 pound of sausage. Some breakfast sausage may be plain. Sometime soon, I am going to get a meat grinder attachment for my mixer. Once I have the attachment, I will be able to make chorizo with fresh ingredients. I have seen people on the internet grind vegetables with their pork. I want to make exciting Mexican and Cajun sausages with pork shoulder meat!
Since air turns the guacamole brown, I have to store it in a bag with the air removed. Dipping the bag in the water removes the air. I need the guacamole to last for approximately 4 days. Also, since I have to touch the filling when rolling a burrito, I discovered that putting the wet stuff on the tortilla first enables me to roll a burrito on an 8 inch tortilla very easily. In these pictures, I put the sour cream, guacamole, and salsa, respectively, on the tortilla. The link to the recipe for my original burrito and the notes on the evolution of these burritos appears below.
- 1/2 cup rice
- 1/2 cup pinto beans
- 1 large sausage patty
- sour cream
- pico de gallo
- cotija cheese
Storing Ingredients For My Burritos
Making A Burrito
Download The Recipe:
Elementary Recipes For Making An Exciting Burrito – Summary
Note: 1) consider marinating the chicken
Browning the meat put this burrito closer to being in 1st place! I believe that the restaurant Chipotle browns the chicken meat that they put in their burritos. But when I cook the meat sous vide, it is not dry! This is a very very exciting. I am going to have to grill slices of pork loin roast to create this experience and these great flavors without using a torch. Using the torch is also exciting.
I used my Mornay suace recipe in my blog post The Richest Mac & Cheese Without The Biggest Price to make this cheese sauce. I want to make this sauce using corn starch. I seasoned the sauce with a Mexican seasoning that contains salt. The sauce was savory. I do not believe that the sauce at the restaurant Chipotle is savory. The onion that I put in the scorched milk added a significant amount of flavor to the sauce. I will probably add chili powder in the future. I should also search for a copycat recipe. Maybe adding a blend of Mexican cheeses would be interesting.
A great technique for making cheddar cheese more flavorful is probably adding lemon zest. I had something similar to a savory citric acid that I got at a Mexican food store. I used it with cheddar cheese. The flavor reminded me of the very best macaroni and cheese.
- 2 cups milk
- 1/2 medium white onion. cut in half
- 3 cups mild cheddar (or a blend of cheeses)
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon Mexican seasoning (chili powder)
Download The Recipes:
The Richest Mac & Cheese Without The Biggest Price
Elementary Recipes For Making An Exciting Burrito – Summary
Cooking pork sous vide improved my burrito so much! I am very excited. The meat was moist, flavorful, and it had great texture. Everything was great! During my previous year, I discovered juices. Using sous vide permits me to save the juices very easily. There is no chance that I will scorch them and create an undesirable flavor. Using the sous vide device is easy. I cooked this pork loin at 140°F/60°C for 4 hours. I was going to brown the outside with a torch, but the torch was defective. It only worked for a moment. In my kitchen, I am able to use sous vide as normally as a microwave. Using the vacuum sealer is not necessary. I put some salt over the pork before sealing the roast in a bag.
I heated the water on the stovetop before I put the circulator in the pot. Someone may put the circulator in the pot while warming the water on a stovetop. The temperature of the water increases if I put plastic wrap over the pot by approximately 1/2 a degree (Fahrenheit). Covering the pot should reduce the amount of evaporation and protect the sous vide circulator from being damaged by steam. I read that someone had problems with steam disabling a circulator. There are lids specifically made for this device that fit plastic storage containers. This information is probably important if someone plans on cooking something for a long time. After 12 or 24 hours, adding more water may be necessary.
Note: 1) consider brushing the tortilla with vegetable oil and warming the tortilla on a pan or griddle, 2) consider making everything 24 hours in advance to permit the flavors to combine (chemical reactions complete to create new flavor molecules once the food has cooled), 3) I like using sour cream
Note: 1) brown the meat to have more flavor, Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment, 2) techniques for filling and rolling a burrito are at my blog post Making Simple Chorizo & Improving My Burrito
Listen To The Music
One of my recent burrito recipes was for a simple and inexpensive burrito. This recipe is for making a burrito that is similar to a burrito at a restaurant. This burrito and these recipes should be universally appealing. I have observed people that use spices to make a burrito exciting. I added a link to a recipe for a spicy guacamole. This recipe is exciting on a burrito, but I would not use it as a dip (do not use the amount of salt suggested in this recipe). Some people might prefer to brown the meat in a cast iron pan or a griddle. Many Mexican burritos are not savory; this type of burrito probably does not use salt. The only salt I added to these burritos was put in the guacamole and pico de gallo.
- 4 avocados
- juice from 1/2 – 1 lime
- 1/4 teaspoon garlic powder (1 crushed garlic clove)
- (optional) 1/4 teaspoon table salt (1/2 teaspoon Diamond kosher salt)
- Mix and let sit for 30 minutes or more
Pico De Gallo
- 5 Romas, small dice
- 3/4 medium white onion, small dice
- 1 – 2 jalapenos
- 1/2 bunch cilantro
- 2 cloves garlic
- juice 1/2 lemon
- (optional) 1/4 teaspoon table teaspoon salt (1/2 teaspoon Diamond kosher salt)
- Pound or puree jalapenos, cilantro, garlic, and lemon juice
- Mix puree with other ingredients
- Let salsa sit for 30 minutes or more
Do not use salt, Mexican burritos are not usually savory
- 2 pounds of pork loin, diced and sautéed
- 1/2 pound of beans cooked in 5 cups water without salt (consider using 1 1/4 teaspoon table salt)
- 1 cup of rice cooked in water without salt
- Cheddar cheese
- Pico de gallo
- Sour cream (optional)
- Put 1/2 cup of rice on a tortilla
- Put 1/4 cup of beans over the rice
- Put 3/4 cup of pork over the beans
- Add cheese
- Add guacamole and pico de gallo
- Add sour cream (optional)
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Simple Pico De Gallo