Colombian Breakfast Burrito Recipe

Trim excess fat from the chuck roast and pat dry. Season with 1 tsp salt and 1/4 tsp pepper. Heat 1 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.

Remove the roast and reduce heat to medium. Add the halved yellow onion and minced garlic to the pot and sauté 2–3 minutes until translucent. Stir in 2 tbsp tomato paste and cook 1 minute.

Return the roast to the pot. Add 2 cups beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, cover, and either braise in the oven at 325°F (160°C) for 2–2.5 hours or simmer gently on the stovetop for 2–2.5 hours until the meat is fork-tender.

Remove the meat from the liquid and let rest 10 minutes. Using two forks, shred the beef into fine pieces. Skim and reduce the braising liquid on medium-high heat until slightly thickened (about 5–8 minutes), then toss the shredded beef in 2–3 tbsp of the reduced sauce to keep it moist. Keep warm.

Preheat oven to 425°F (220°C). Toss the diced potatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp pepper on a rimmed baking sheet in a single layer.

Roast for 20–25 minutes, flipping once halfway, until potatoes are golden and crisp on the edges. Season to taste, then keep warm.

Combine the diced roma tomatoes, finely diced red onion, minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/4 tsp salt in a bowl. Stir gently and let sit 10–15 minutes for flavors to meld. Refrigerate until assembly.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp ancho chile powder, 1 tsp finely minced chipotle in adobo, 1 tbsp lime juice, 1/2 tsp minced garlic and 1/4 tsp salt until smooth. Adjust heat and salt to taste. Refrigerate until ready to use.

In a blender or food processor, combine 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 1/4 cup packed cilantro, 1 clove garlic, 1 tbsp lime juice, 1 tsp olive oil and 1/4 tsp salt. Blend until smooth and bright green. If too thick, thin with 1–2 tsp water. Chill until serving.

In a bowl, whisk 6 eggs with 3 tbsp whole milk, 1/2 tsp salt and 1/4 tsp pepper until combined.

Heat a nonstick skillet over medium-low and melt 1 tbsp unsalted butter. Pour in the egg mixture and let sit for 10–15 seconds, then gently stir with a spatula, pushing from the edges toward the center, cooking slowly until soft curds form but eggs are still slightly creamy, about 3–4 minutes. Remove from heat.

Sprinkle shredded mild cheddar and Monterey Jack over the eggs and gently fold to combine so the cheeses melt into the eggs. Keep warm.

Warm tortillas: heat a large skillet over medium, brush lightly with remaining 1 tbsp olive oil or butter, and warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

To assemble each burrito: lay a warm tortilla flat. Spread about 1 tbsp ancho chipotle aioli down the center of the tortilla. Add a portion of shredded beef (about 3.5 oz or 100 g), about 1/4 of the scrambled cheesy eggs, 1/4 of the roasted potatoes (about 4 oz), and 2–3 tbsp pico de gallo. Sprinkle a small handful of extra shredded cheese if desired.

Fold the sides of the tortilla in, then roll tightly from one end to the other to make a burrito. If preferred, place seam-side down on a hot skillet and press for 1–2 minutes to seal and crisp slightly.

Slice burritos in half and serve with a small ramekin of garlic-cilantro sauce on the side and additional ancho chipotle aioli if desired. Garnish with chopped cilantro.