Charro Breakfast Burrito Recipe
Make Charro Breakfast Burrito Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Charro beans
Breakfast potatoes
Scrambled eggs
Pico de gallo
Tortillas & assembly
Method
Charro beans
- 1
Prepare ingredients
Dice 1 medium yellow onion. Mince 3 garlic cloves. Seed and finely chop 1 jalapeño. Dice 2 roma tomatoes. Drain and rinse the pinto beans if desired.
- 2
Cook bacon
Heat a 12-inch skillet over medium heat. Add the 6 bacon slices and cook until crispy, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate and reserve 1–2 tablespoons of bacon fat in the skillet (if there is less than 1 tablespoon, add 1 tbsp vegetable oil). Chop the cooled bacon into bite-sized pieces.
- 3
- 4
Build the beans
Add the diced tomatoes, cumin, smoked paprika, salt (1 tsp) and black pepper (1/2 tsp). Cook 2–3 minutes until tomatoes soften. Stir in the drained pinto beans, chopped bacon, and 2 cups chicken broth. Bring to a simmer, then reduce heat to medium-low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. If it gets too thick, add up to 1/2 cup more broth.
- 5
Finish
Taste and adjust seasoning with lime juice (1 tbsp) and more salt or pepper if needed. Stir in 1/4 cup chopped cilantro right before assembly. Keep warm for assembling burritos.
Breakfast potatoes
- 6
Prep potatoes
Peel (optional) and dice 2 medium russet potatoes into 1/2-inch cubes. Rinse and pat dry to remove excess starch so they crisp better.
- 7
Cook potatoes
Heat a large nonstick or cast-iron skillet over medium-high and add 2 tbsp vegetable oil. Add the diced potatoes in a single layer (work in batches if necessary). Season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring every 3–4 minutes, until golden and crisp on the outside and tender inside, about 12–15 minutes. During the last 2–3 minutes add 1/2 medium diced yellow onion and cook until the onion is soft and translucent. Transfer potatoes to a plate and keep warm.
Scrambled eggs
- 8
Whisk eggs
Crack 8 large eggs into a bowl, add 1/4 cup milk, 3/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until mixture is uniform and slightly frothy.
- 9
Cook eggs low and slow
Heat a clean nonstick skillet over medium-low and add 1 tbsp unsalted butter. Once melted and foamy, pour in the egg mixture. Let sit for 10–15 seconds, then gently stir with a rubber spatula, scraping the bottom from time to time. Cook slowly until curds form but eggs are still moist, about 3–4 minutes total. Stir in 1.5 cups shredded cheese off the heat so it melts into the eggs.
Pico de gallo
- 10
Combine
In a small bowl combine 2 diced roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño (seeded if you prefer milder), 2 tbsp lime juice and 1/2 tsp kosher salt. Stir and taste; adjust lime or salt as desired. Let sit 5–10 minutes for flavors to meld.
Tortillas & assembly
- 11
Warm tortillas
Warm 4 large flour tortillas to make them pliable: directly over a low gas flame for 5–8 seconds per side, or in a dry skillet for 15–20 seconds per side, or wrapped in foil in a 300°F (150°C) oven for 10 minutes.
- 12
Assemble burritos
Lay a warm tortilla flat. In the center, spoon about 1/2 cup charro beans, then 3/4 cup scrambled eggs, 3/4 cup breakfast potatoes, 2–3 tbsp pico de gallo, a few slices of avocado, 2 tbsp sour cream, and 2 tbsp salsa verde (adjust quantities for preference). Sprinkle extra shredded cheese or chopped cilantro if desired. Fold the sides in, then roll tightly from the bottom to enclose filling. Repeat for remaining tortillas.
- 13
Optional crisping
To seal and crisp the burritos, heat a skillet over medium and place seam-side down for 1–2 minutes, pressing gently, then flip and toast the other side 1–2 minutes until golden and slightly crisp.
- 14
Serve
Slice each burrito in half on the bias, serve immediately with extra salsa, hot sauce to taste, and lime wedges if desired.
