I have always liked Mexican food, but recently it has become a little bit of an obsession. I’m quite fussy though and don’t like some ingredients that feature in Mexican food a lot like black beans. The Mexican restaurants in the UK that I have tried, seem to make quite standard food like fajitas of burritos. If I asked them to leave out the ingredients I didn’t want, I wouldn’t be left with much. Don’t get me wrong, I love those but they cannot compare to the tacos I had in Hawaii or the burritos I had in Canada. That could be because I haven’t found the right restaurants though!
I’m going to London with my Mum and sister in search of a burrito like I had in Canada. Because I am so fussy, my ideal burrito is one I can pick what goes in it myself. Imagine Subway, but instead of sandwiches its burritos. This way I can leave out all of the ingredients I’m not keen on and have more of what I really like. I’ve started trying more recipes myself as again, I make them how I like them.
This breakfast burrito is my take on a recipe in one of my new favourite books – The American Cookbook by Caroline Bretherton. Feel free to adapt it to how you like.
2 tortilla wraps
2 tbsp milk
pinch of cayenne pepper
pinch of paprika
pinch of chilli powder
salt and pepper
- Cut the potato into cubes keeping the skin on. Put in a pan of boiling salted water for 10 minutes until soft
- Meanwhile in a different pan, heat some oil and add the chopped peppers. Cook for approximately 5 minutes before adding the potatoes. Cook for a further 10 minutes until coloured and crispy. Season with salt and pepper
- Cut the chorizo into thick slices and cook in a pan for 5 minutes until golden and crisp. Remove from the pan with a slotted spoon and add to the potato mix
- Mix the eggs in a bowl with the milk, cayenne, paprika and chilli powder. Add as much or as little as you like. I said use 4 eggs, but it really depends on the size of your eggs so use your own judgement. Mum’s chickens don’t tend to lay uniform sized eggs
- Cook the eggs in the pan with the chorizo oil on a low heat, stir every so often to make them scrambled. This should take roughly 5 minutes
- Lay a tortilla wrap on a board and add the egg, followed by the potato mixture. Now is the time to add any sauce you would like, I used tomato sauce. Make sure you keep the filling in the centre. Fold the two ends of the tortilla in, then fold the bottom over the filling and tuck in. Roll until the seam is on the bottom. Cut in half and serve hot
This burrito is very tasty and perfect for brunch as it will definitely keep you full all day!