Ever had one? If not, here’s an easy, sweet, thrown together recipe that tastes like summer. Honestly, I need a little summer right now.
Geoff came to visit me in Kingston this weekend so we could explore a bit and go to a cool fancy restaurant. It was delicious, I had mussles and he had beef tenderloin pappardelle, topped off with a glass of wine each…killer. We split a rare duck breast with sweet breads and beluga lentils (never had them before but they were delicious) as a starter to get us in the mood. Mmmm
But back to the burritos.
Last weekend I was struck with the idea of homemade breakfast burritos when Geoff took me to Cool hand of a Girl on Dundas W in Toronto, and we treated ourselves to homemade Huevos Rancheros. 2 eggs, 2 corn tortillas, black beans, homemade salsa, lime and cilantro gave us a great start to a great day. This weekend I figured we could hit some breakfast burritos, faraway foodie style.
I went to Metro on Thursday to collect ingredients and this morning, we kinda went with it. My housemates were laughing at me standing on a stool to get that one picture in the window sill, but nonetheless, the pictures turned out pretty great. Here’s what we did.
chorizo sausage, cured(cut up into small cubes)
potatoes (boiled and cut into bite-sized pieces)
chives and tarragon (no cilantro available, would have been preferred) (diced)
1. Heat two frying pans on stove over medium heat and medium high, add oil to each
2. Pat potatoes dry with paper towel and add with chorizo to medium high heat
3. After they have been in the pan for a few minutes and are starting to brown add chorizo to pan on medium heat, then a minute later add eggs (which have been beat in a bowl with a teaspoon of cilantro (or taragon) and chives)
4. Quickly start moving eggs around and scramble them. Should take 2-3 mins.
5. Build your burrito! Add some cheese to the eggs, lay on tortilla with avacado, potatoes, fresh herbs, lime juice, salsa, and anything else you like. These are extremely flexible! I also like a good dose of hot sauce (sriracha this morning).
Have a ball, do whatcha feel!