Better than Fast Food Breakfast Burritos | Cookin' Somethin'

By Matty Matheson · 30 min

Ingredients

Instructions

1. Salsa: Broil the poblano, serrano, jalapeño, tomatillos and white onion, roughly chopped, tossed in olive oil and seasoned with salt and black pepper, until deeply caramelized and slightly charred.
2. Blend the cooked vegetables with the cilantro, green onions, the zest of 1/2 lime and 1/4 cup olive oil until smooth. Season to taste with salt and lime juice.
3. Mushrooms: Chop or tear the mushrooms into bite-sized pieces. Heat a large cast iron pan over high heat, add enough vegetable oil to coat the bottom, add the mushrooms and season with salt.
4. Once the mushrooms are nicely caramelized, lower the heat to medium-low, add the butter and cook until it browns. Dress with 1–2 tablespoons of salsa macha, then season with lime juice and salt.
5. Beans: Put the torn Oaxaca cheese, refried beans and the juice of one tangerine in a small pot. Cook over medium heat until the cheese melts and the mixture is combined. Season with salt.
6. Eggs: Heat a medium non-stick pan over high heat and add 1 tablespoon butter. When it bubbles, add the eggs, season with salt and pepper, and once about halfway cooked, turn off the heat and let residual heat finish them.
7. Assembly: Warm a tortilla in a large pan. Spread a little bean mixture in the centre, top with the mushrooms, salsa and 2 fried eggs, roll gently, cut in half and serve.

Summarized from Matty Matheson's video. Watch it for the details.

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