I think this may the first Birria Breakfast Burrito ever! I took two of my all time favorite food and combined them together and it worked out deliciously. If you're a fan of breakfast burritos this is a must try!
Written Recipe 👇🏻
-6 Guajillo chilies
-4 chilies de arbol
-8 chilies anchos
-Hot water (for soaking the chilies)
-1 whole white onion (additional onion for sautéing and consome)
-10 cloves of garlic
-3 tablespoons white vinegar
-1 teaspoon ground ginger
-1.5 teaspoons black pepper
-1 tablespoon salt
-1.5 teaspoons cumin
-Mexican oregano (a generous pinch)
-0.5 teaspoon cinnamon
-Dried thyme (a generous pinch)
-Juice of one orange
-2 pounds chuck roast
-8 cups water
-Bacon, chopped
-Chorizo
-Jalapeños, chopped
-Par-boiled potatoes
-Eggs (scrambled or as desired)
-Burrito-sized tortilla
-Monterey Jack Cheese (or mozzarella as a substitute)
-Cilantro (for consome)
Instructions:
-Begin by placing the Guajillo chilies, chilies de arbol, and chilies anchos in a bowl. Cover the chilies with hot water and let soak for 30 minutes.
-Reserve 2 cups of the chili water after soaking (this contains much of the chili flavor).
- In a blender, combine the soaked chilies (remove the stems), white onion, garlic, white vinegar, ground ginger, black pepper, salt, cumin, Mexican oregano, cinnamon, dried thyme, and the juice of an orange. Add the reserved 2 cups of chili water. Blend until smooth.
-Cut the chuck roast into big chunks. Place in an oven-safe pot and season with salt and pepper.
-Cover the meat with the chili blend made in step 3, ensuring to massage the marinade into the meat.
-Add 8 cups of water to the pot and mix well.
-Preheat oven to 300 degrees Fahrenheit. Cover the pot with a lid and cook in the oven for 4 hours.
-As the meat cooks, prepare the breakfast items:
a. Cook the chopped bacon until golden brown. Remove with a slotted spoon and set aside.
b. Cook chorizo for about 3 minutes or until browned.
c. Sauté chopped white onion and jalapenos for 3-5 minutes until translucent.
d. Fry the par-boiled potatoes until crispy.
e. Prepare eggs as desired, recommended scrambled.
-Once the meat is cooked, shred it with hands after allowing it to cool slightly.
-Heat a large pan and warm up a burrito-sized tortilla. Sprinkle Monterey Jack Cheese on one side.
-Layer the meat, eggs, bacon, chorizo, sautéed onions, jalapeños, and crispy potatoes onto the tortilla.
-Carefully roll the burrito, folding in the sides first, then the top and bottom.
-For the consome (broth), use the remaining broth from the pot and add chopped white onions and cilantro.
-Serve the burrito with the consome on the side for dipping.
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