Barbacoa Brunch Burrito Recipe
burnt ends, crispy potato, scrambled eggs, cheddar, green chile ranchera, avocado, pico
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Burnt Ends
If not using pre-cooked burnt ends, season your brisket with salt and pepper. Smoke or slow-cook until tender and charred, then chop into bite-sized pieces.
- 2
Crispy Potatoes
Dice potatoes into small cubes and boil until slightly tender. Drain and then fry in hot oil until golden and crispy. Season with salt.
- 3
Scrambled Eggs
Whisk the eggs in a bowl with a pinch of salt and pepper. Cook in a non-stick skillet over medium heat until just set, stirring occasionally.
- 4
Prepare the Green Chile Ranchera
In a bowl, mix together the green chile and ranchera sauce. Adjust seasoning to taste.
Assembling the Burrito
- 5
Assemble the Burrito
Lay out a flour tortilla, and in the center, layer ½ cup of burnt ends, ½ cup of crispy potatoes, 1 scrambled egg, ¼ cup of cheddar cheese, and a few slices of avocado. Drizzle with the green chile ranchera sauce and add pico de gallo.
- 6
Wrap the Burrito
Fold the sides of the tortilla inwards, then roll from the bottom up to completely enclose the filling. Ensure it's tightly wrapped.
- 7
Final Cooking (Optional)
For a crispy finish, place the wrapped burrito seam-side down in a skillet over medium heat. Cook until golden brown on all sides, about 2-3 minutes per side.
