HOW TO: Breakfast Burritos

Brenda is a big believer in breakfast, ideally mostly carbs. John also enjoys breakfast, but prefers a breakfast that prioritizes protein. The breakfast burrito, in all it’s many iterations, brings both. Along with the added benefit of “grab and go” since time always seems to be tight in the morning.

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HOW TO: Breakfast Burritos

Identify & set aside desired additional ingredients for the breakfast burrito filling, here are some suggestions:

• Bacon, cooked and chopped

• Sausage, cooked and drained

• Ham, cubed or deli-slices

• Mushrooms, chopped

• Onions, finely diced

• Bell peppers, diced

• Potatoes, cooked (hash browns, tots, fries, etc.)

• Rice (leftover fried rice is especially delicious)

• Corn, steamed

Place a non-stick skillet on the stove and set to medium to preheat skillet.

Place a second skillet on the stove, adjust heat to medium-low, and immediately add:

1 flour tortilla

Brush lightly with:

Butter

Flip. Add:

Cheese (sliced or shredded or crumbled)

Allow to cook so the cheese slowly melts and tortilla stays soft. While that cooks, prepare the following . . .

To a small bowl, add:

2 eggs

1 tsp water

Whisk until well blended.

Grease the first skillet with:

~1 tsp butter (or bacon fat)

Ensure that full surface of the skillet is covered. When butter has completely melted and sizzles, pour in:

Whisked eggs

Additional Ingredients (~ 1 Tbsp of each)

Using a heat-proof spatula,* scrape mixing bowl. Use the spatula to cook the eggs, lifting and stirring, while keeping the eggs & additions together as a single patty. Flip the egg patty over to cook on the other side. DO NOT allow the egg to brown.

Once cooked through, transfer the egg patty to top the melted cheese on the tortilla.

Add any fresh ingredients:

• Tomatoes, diced

• Avocados, sliced (or guacamole)

• Green onions

• Micro greens

And condiments:

• Sour cream

• Taco sauce

• Salsa

• Horse radish

Roll up and serve hot OR wrap in a sheet of aluminum foil for breakfast on the go.

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Brenda’s tips:

• Serving size: 1 burrito (multiply as desired)

• Delicious with Brenda’s Tortillas: Tex-Mex Style

• *Brenda’s favorite heat-proof spatula to cook eggs: Williams Sonoma Silicone Spatula with Stainless-Steel Handle

• This is the best carry-along breakfast and can be tailored to individual preferences

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Window to B’s kitchen . . .

Corn Tortillas

Remember when making corn tortillas that the dough requires time to absorb the water. That is the purpose of kneading in this application, keep in mind there isn’t gluten to develop, but working the dough will help the masa harina (treated corn flour) to absorb the water and develop the desired tender texture.

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Note: this recipe makes eight (~5”) corn tortillas, multiply if more are desired

Corn Tortillas

In a mixing bowl, sift together:

1 cup masa harina

1/4 tsp salt

Stir in:

1/2 cup hot water

1 Tbsp oil

Begin to knead. If after 2-3 minutes of kneading, the dough crumbles add:

1 Tbsp hot water, repeat as needed

Continue kneading for 5-10 minutes. The dough should be smooth, not sticky, and hold together decently well.

Preheat flat cooking surface to medium heat.

Divide dough into 8. For each portion:

• Press (or roll out) between two sheets of parchment paper

  • finished tortilla should have a ~5” diameter

• Place pressed tortilla on hot skillet

• Cook 1-2 minutes & flip

• Cook on second side for 1-2 minutes longer

• Remove from heat and place in a covered dish

• Repeat with remaining tortillas

Serve hot or use in recipes.

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Brenda’s tips:

• Serving size: Eight 5” corn tortillas, about 4 servings.

  • Multiply recipe if more are desired

• Use very hot tap water or heat water in a kettle to near-boiling.

• Brenda tested various ways of rolling tortillas and found parchment paper allowed the best unhindered release of the pressed tortilla and could withstand the hot surface of the skillet in the transfer from rolling to cooking.

• Recommended to cook the pressed corn tortillas on a hot flat cast-iron skillet. A griddle or a non-stick skillet will work just as well.

• Masa harina and cornmeal are not interchangeable. Masa is corn that has been treated in lime water (a calcium hydroxide alkaline agent, not the citrus fruit) and ground into a flour. Cornmeal is also corn that has been ground, but it has not been treated in lime water meaning it won’t make good tortillas.

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Window to B’s kitchen…

This corn tortilla cooked for 4 mins—notice how as it cooks it bubbles, shrinks, and crisps.

Tortillas: Tex-Mex style

Brenda has been searching for a good flour tortilla recipe for ages. Her favorite are Mission flour tortillas. Countless searches have failed to produce a decent knock-off recipe until finally she came across this Homesick Texan post who cited The Border Cookbook and introduced Brenda to the recipe she’s been searching for .....

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Tortillas: Tex-Mex style

In a large mixing bowl, mix together:

2 cups (10 oz) flour

1 tsp salt 

1 1/2 tsp baking powder 

2 tsp oil

Stir in:

3/4 cup (6 oz) warmed milk (90-100F)

Knead for 1-2 minutes. Dough should be slightly tacky (i.e. sticky) to allow easier rolling of tortillas.

Divide into equal portions:

• 8” tortillas (regular size) = divide into 8

• 10” tortillas (burrito size) = divide into 5

• 5” tortillas (fajita size) = divide into 20

Place dough balls in a single layer and cover tightly. Let rest ~30 minutes.

Pre-heat cast iron skillet to low side of medium (3.5/10). Using a pastry brush or paper towel, brush very lightly with:

1/2 tsp shortening*

While skillet heats, roll each ball into flat disks, following the HOW TO: Roll Out Pie Crust method:

• 8 = 8” circle

• 5 = 10” circle

• 20 = 5” circle

Cook individually on hot dry skillet. 30-45 seconds/side.

Remove and place in covered dish.

Serve immediately. 

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Brenda’s tips:

• Brenda recommends using your hands to divide dough as cutting with a knife will disrupt the biscuit-like layers in the dough and make it more difficult to roll out.

• * oil can be used if shortening is unavailable.

• To roll out tortillas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Brenda likens rolling tortillas to pie crust.

• Brenda simply uses a wide pan with fitted lid to hold the cooked tortillas as she continues cooking. This allows the tortillas to steam slightly and remain supple until use. Leftovers should be stored in an airtight container. 

• Read the original recipe: HomesickTexan.com

• These are great for…

  • Bean and cheese burritos

  • Buffalo chicken quesadillas

  • Breakfast burritos

  • Chimichangas

  • Fajitas

  • Enchiladas

• Seal in an airtight bag and they’ll keep in the refrigerator. Rejuvenate in the microwave or on a hot skillet.

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Window to B’s Kitchen…