Breakfast Burrito
Ingredients: veggie oil, peeled garlic cloves, jalapeños, egg yolks, limes · 45 min cook time · 850kcal · $21.25
Ingredients
2cups veggie oil, 1cup peeled garlic cloves, 8pieces jalapeños, 2pieces egg yolks, 3pieces limes, 0.75cup cilantro, to taste salt, 4pieces guajillo chilis, 2pieces ancho chilis, 4pieces chile de árbol, 1.5pounds ground pork, 0.25tsp cinnamon, 0.5tsp onion powder, 1tsp coriander, 2tsp ground cumin, 2cloves fresh garlic, 0.25cup white distilled vinegar, 6pieces frozen hash brown patties, 12pieces eggs, 2.5tbsp butter, 2pieces avocados, 6pieces flour tortillas, 0.5cup shredded Oaxaca cheese
Instructions
1. Combine peeled garlic cloves and vegetable oil in a small saucepan over medium-low heat. Cook gently until the garlic is lightly caramelized and soft.
2. Char whole jalapeños over a direct flame, torch, or broiler until thoroughly blackened on all sides.
3. Peel the charred skin off the jalapeños using a damp paper towel, then remove tops and seeds.
4. Blend the peeled jalapeños, egg yolks, lime juice, confit garlic, lime zest, cilantro, salt, and half of the reserved garlic oil until smooth and creamy.
5. Rehydrate dried guajillo, ancho, and chile de árbol chilis in boiling water for 3 to 5 minutes until soft.
6. Blend rehydrated chilis with cinnamon, onion powder, coriander, ground cumin, kosher salt, fresh garlic, white distilled vinegar, and a little chili soaking liquid into a paste.
7. Knead the chili paste into ground pork until fully integrated and homogeneous. Rest in the refrigerator.
8. Cook the chorizo in a skillet over medium-high heat, searing first then breaking it up with a potato masher until browned and crispy.
9. Deep fry frozen hash brown patties in oil at 350°F (176°C) for 2 to 4 minutes until golden brown and crispy, then season with salt.
10. Whisk eggs with a pinch of salt and cook in butter over medium heat, stirring constantly off and on the heat until softly scrambled and creamy.
11. Slice avocados in half, remove pits, peel, slice thickly, and season with flaky salt and lime juice.
12. Assemble the burritos by layering chorizo, scrambled eggs, halved hash browns, avocado, and shredded Oaxaca cheese on large hot flour tortillas, roll tightly, toast in a skillet, and serve with jalapeno sauce.
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