Cabanal Breakfast Burrito2019-07-25
- Yield : 2 burritos
- Cook Time : 25m
- Ready In : 35m
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- 1/4 cup prepared mojo (jarred)
- 1/4 cup diced Spanish onions
- 2 tablespoons distilled white vinegar
- 3 Roma tomatoes
- 2 red finger chiles, diced
- 2 cloves garlic
- 2 tablespoons fresh cilantro leaves
- Kosher salt
- 2 flour tortillas
- 4 ounces link chorizo, split and seared
- 2/3 cup cooked hash browns
- 1/4 cup queso fresco
- 4 eggs, scrambled
- 1/2 avocado, sliced
- 1 tablespoon vegetable oil
For the cabanal tomato salsa: Put the mojo, onions, vinegar, tomatoes, chiles and garlic in a medium saucepot over medium-high heat. Cook until the vegetables are soft, 5 to 7 minutes. Set aside to cool for 10 minutes.
Pour the mixture into a blender, add the cilantro and pulse until almost smooth. Season with salt if necessary.
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. Fold the bottom of the tortillas over the filling. Fold in both sides and roll.
On a heated griddle, add the vegetable oil. Place the burritos on the griddle and sear for about 45 seconds. Flip the burritos and sear on the other side, about 45 seconds. Cut in half and serve on a plate. Or wrap in foil and serve to go.