Breakfast burrito
-
Get those eggs outta here! Eggs think they’re all high and mighty! With their king of breakfast attitude!
I say we teach these eggs a lesson! And throw them at eggs houses! Lets throw them at chickens! Take that, egg poopers! I’m going to eat you chickens deep fried, so you can’t make eggs!
…and is that sour cream? Take that off too. I just don’t like sour cream. Replace with bbq sauce.
I don’t even know what Guajillo is.
Also add sausage and bacon!
Sausage or bacon would have doubled the cost.
I throw eggs all the time. It’s a hazard of having chickens who have secret nests. But it’s winter time and all our hens are over two years old so I’m getting like one egg a day tops. And the three legged dog found yesterday’s before I did. Which means I actually had to pay for these eggs. So I’m not throwing these eggs. They cost real money.
Guajillo is a dried red pepper. Typically used in enchilada sauce. Remove the seeds, add to boiling water and let sit for 20 minutes. Toss on a blender with a small amount of white onion and a clove of garlic. Awesome sauce from a shelf stable pantry good.
Also, you did a horrible job of covering your jealousy. I see your hunger. We all do. It’s okay. Nothing to be ashamed of. Other than BBQ sauce on a breakfast burrito. But you probably already know that’s a crime.
-
In this case it was two large Guajillo chilies, seeds removed, cut into one inch pieces, brought to a boil, removed from the burner, rested 20 minutes, added to a blender with one clove of garlic and one full slice from a white onion and a pinch of salt. Blend until smooth adding water from the pot as needed.
Run it through a mesh strainer to get the chunks out.
Do not get clever and add more garlic or onion. You will ruin it.
-
In this case it was two large Guajillo chilies, seeds removed, cut into one inch pieces, brought to a boil, removed from the burner, rested 20 minutes, added to a blender with one clove of garlic and one full slice from a white onion and a pinch of salt. Blend until smooth adding water from the pot as needed.
Run it through a mesh strainer to get the chunks out.
Do not get clever and add more garlic or onion. You will ruin it.
cool! bust how much water?
-
Just enough to get the chilies wet and soft once the water is boiled. I usually eyeball something like 8 oz per pepper for the first three.
-
Hash browns, four eggs, cheddar, fresh made Guajillo sauce, sour cream, tortilla.
Cost per person: $1.50
Hell yeah!
-
Just enough to get the chilies wet and soft once the water is boiled. I usually eyeball something like 8 oz per pepper for the first three.
-
I am from the internet. I’m here to help.
-
Hash browns, four eggs, cheddar, fresh made Guajillo sauce, sour cream, tortilla.
Cost per person: $1.50
Breakfast burritos are probably the best thing humanity ever did
-
Better than a MLT? Where the mutton is nice and lean?
-
Better than a MLT? Where the mutton is nice and lean?
Please tell me this isn’t a BLT except with M instead.
-
In this case it was two large Guajillo chilies, seeds removed, cut into one inch pieces, brought to a boil, removed from the burner, rested 20 minutes, added to a blender with one clove of garlic and one full slice from a white onion and a pinch of salt. Blend until smooth adding water from the pot as needed.
Run it through a mesh strainer to get the chunks out.
Do not get clever and add more garlic or onion. You will ruin it.
Do not get clever and add more garlic or onion. You will ruin it.
-
Hash browns, four eggs, cheddar, fresh made Guajillo sauce, sour cream, tortilla.
Cost per person: $1.50
How do you get a nice stretchy big tortilla that won’t break?
-
How do you get a nice stretchy big tortilla that won’t break?
Two ways: 1) A ) when making your own tortillas work in the lard, bacon grease, shortening, oil or whatever with your fingers before adding water. Work it. Work it some more. It should all be a consistent texture. B ) Let the dough rest for at least 30 minutes after working the water in. Plastic wrap or lint free towel. Your choice. Refrigerator or counter. Your choice. But it’s got to fully hydrate that flour. C) roll from the center of the ball out when shaping the tortilla. This gets all the gluten going in the same relative direction.
- just buy really good quality tortillas. I found these in the Walmart clearance bread rake. Half a dozen 12 inch / 30 cm tortillas for $1.66. Ingredients: flour, water, oil, salt yeast. Sure it’s palm oil. Sure it’s yeast instead of baking powder. Doesn’t matter. What matters is that is 5 ingredients. No fillers. No stabilizers. No preservatives. Just a good old fashioned tortilla. These things are stretchy. Probably built up a bit of gluten during the yeast rest phase.
You don’t even have to heat them to bend them. Fur Walmart’s Marketside brand they are very high quality. They remind me of the tortillas you’d find at every Robertos taco shop in San Diego. The perfect stretch and chew. No tortilla with 6 or more ingredients can match them. And on sale at 27¢ each for 12 inch tortillas can’t really compete by making them myself.
See if there is a tortilla shop near you. Even my town got one recently. Spend a few years making them by hand until you get it perfect. Do whatever it takes. But it’s not just about them not breaking. It’s about that perfect texture.
-
Do not get clever and add more garlic or onion. You will ruin it.
I know this sauce. It’s the exception. Add only what is needed. It’s Mexican. Not Italian…
-
Please tell me this isn’t a BLT except with M instead.
It’s a bit from The Princess Bride movie. If I find actual mutton I will try it. But it’s been 38 years and I’m starting to lose hope.
-
Two ways: 1) A ) when making your own tortillas work in the lard, bacon grease, shortening, oil or whatever with your fingers before adding water. Work it. Work it some more. It should all be a consistent texture. B ) Let the dough rest for at least 30 minutes after working the water in. Plastic wrap or lint free towel. Your choice. Refrigerator or counter. Your choice. But it’s got to fully hydrate that flour. C) roll from the center of the ball out when shaping the tortilla. This gets all the gluten going in the same relative direction.
- just buy really good quality tortillas. I found these in the Walmart clearance bread rake. Half a dozen 12 inch / 30 cm tortillas for $1.66. Ingredients: flour, water, oil, salt yeast. Sure it’s palm oil. Sure it’s yeast instead of baking powder. Doesn’t matter. What matters is that is 5 ingredients. No fillers. No stabilizers. No preservatives. Just a good old fashioned tortilla. These things are stretchy. Probably built up a bit of gluten during the yeast rest phase.
You don’t even have to heat them to bend them. Fur Walmart’s Marketside brand they are very high quality. They remind me of the tortillas you’d find at every Robertos taco shop in San Diego. The perfect stretch and chew. No tortilla with 6 or more ingredients can match them. And on sale at 27¢ each for 12 inch tortillas can’t really compete by making them myself.
See if there is a tortilla shop near you. Even my town got one recently. Spend a few years making them by hand until you get it perfect. Do whatever it takes. But it’s not just about them not breaking. It’s about that perfect texture.
-
Hash browns, four eggs, cheddar, fresh made Guajillo sauce, sour cream, tortilla.
Cost per person: $1.50
Looks awesome!
-
I mean as far as texture and stretch.
