Breakfast Burrito

The Breakfast Burrito: arguably one of the best Americanized Mexican creations. Wrapping it in a cheese blanket adds so much flavor and helps hold all the fillings in. All the traditional fillings, vegetarianized: soft scrambled eggs, a breakfast hash and of course, a spicy killer salsa. 

Serves: 2-4


  • For the tortilla:
    • ¾ cup all purpose flour
    • ½ tsp salt
    • 1 tbs softened butter
    • 1 tbs oil
    • ½ cup warm water
    • ½ tsp baking powder
  • For the salsa
    • ½ red onion
    • 2 roma tomatoes
    • 2 cloves garlic, lightly crushed
    • ½ tsp sugar
    • ½ cup oil
    • 10-15 chilies de arbol, seeded
    • ½ small dried chipotle chili
    • 3 tbs vinegar
    • ¼ cup hot water
    • Salt and pepper to taste
  • Assembly


  • For the tortillas:
    • Make a well with the flour and add in all the other ingredients and about ¼ cup of all purpose flour
    • Bring the dough together with a fork and slowly stream in more water as needed until the dough comes together (Watch video)
    • Knead the dough for at least 5-10 minutes or until tacky and supple with a slight bounce
    • Wrap and chill for 1 hour
    • Cut the dough into two balls and roll into large thin tortillas (watch video)
    • Cook on a 400 degree griddle until lightly colored on both sides
    • Remove and cover with a damp towel
  • For the salsa:
    • Heat a grill/ griddle(400 degrees F)/ broiler to high
    • Cut the onion and tomato into thick sliced and charr in 1 tbs oil on the griddle until both sides have black, speckled spots
    • Transfer to a blender
    • On the same griddle, cook the garlic and chilies in the oil until fragrant (will take less than a minute)
    • Remove the chilies and garlic into a bowl and soak in the water and vinegar for 5 minutes
    • Add to the blender and blend until smooth
    • When creamy, keep speed on low and slowly stream in the rest of the oil to create an emulsion and when creamy, season with salt, pepper and sugar
  • Assembly:
    • On the same griddle, scramble the eggs and set to the side (Watch Video Above)
    • Fill the tortilla with the eggs, hash and ¼ cup of cheese and roll like a burrito
    • On the griddle, spread a thin layer of cheese and place the burrito on the layer when melty
    • Roll the burrito, thus picking up the cheese and serve hot

Chef’s notes:

  • Adding the oil slowly into the salsa rather than all at once creates an emulsion, which will lead to a creamy salsa. If you add it all at once, the oil might not mix with the other ingredients
  • Keeping the tortilla moist throughout the whole cooking process is essential. I suggest spraying it with water every minute or so. 

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