Guy Fieri shares his Mex-cellent
breakfast burrito with Us
Big Breakfast Burrito
SERVES 4INGREDIENTS
8large eggs
1tbsp kosher salt
turns freshly ground
black pepper
4tbsp canola oil
1 cup diced sweet onion
½lb diced unpeeled
potatoes
4 garlic cloves, minced
412-inch flour tortillas
8 oz pepper jack cheese,
grated
2cups finely sliced lettuce
1 lb skirt steak, grilled
½cup salsa rojo
1cup roasted tomatillo
salsa, for serving
1 cup pico de gallo hot
sauce, for serving
1 lime, cut into wedges,
for serving8-9
brunch with
a little help
from Guy Fieri! The
key to his a.m. bur-
rito is selecting the
perfect cut of meat,
the Guy Fieri Family
Food author tells
Us. “Knowing who
processed the meat,
knowing where the
animals come from,
all of that is the first
step,” he says. Follow
his recipe to board
an express train to
Flavortown!l
iv
i
ng
following equally among the tortillas, spread-
ing each one evenly across the burrito, keeping
the 1-inch edge clear: lettuce, sliced steak, the
potato and-onion mixture and the scrambled
eggs. If necessary, use the back of a spoon to
spread the fillings out to 1 inch from the edge
of the tortillas. Spoon some salsa rojo on top
of each.(^5) Working with one at a time, fold two oppo-
site sides of the tortilla up around the filling.
While holding those in place with your fingers,
use your thumbs to flip the bottom part of the
tortilla up and close it over the filling, then
continue to roll forward to tightly enclose the
filling. Repeat the process with the remaining
burritos.
(^6) Place the burritos folded-side down on the
griddle and cook 2 to 3 minutes to melt the
cheese and brown the burrito while sealing up
the wrap. Flip to the other side and cook 2 to 3
minutes. Remove the burritos from the griddle
and wrap each one tightly in foil to keep warm.
(^7) Serve with the roasted tomatillo salsa, pico
de gallo hot sauce and lime wedges.
INSTRUCTIONS
(^1) In a large bowl, whisk the eggs and season
with half the salt and pepper. Heat 1 table-
spoon of the canola oil in a medium nonstick
sauté pan over medium heat. Add the eggs
and scramble, stirring with a rubber spatula,
until firm, about 2 minutes. Transfer to a plate
and set aside.
(^2) Heat 1 tablespoon of the canola oil in a large
sauté pan over medium-high heat until hot.
Add the onion and remaining salt and sauté
until translucent, 4 to 5 minutes. Reduce the
heat to medium and add the potatoes. Cook
until the potatoes are tender and lightly
browned, about 10 minutes. Add the garlic and
cook 1 minute, until fragrant. Remove from the
heat and set aside.
(^3) Preheat a griddle to medium-high. Pour the
remaining 2 tablespoons canola oil on the hot
griddle and spread it over the whole surface.
(^4) While the griddle is heating, assemble the
breakfast burritos: Place the flour tortillas on a
flat surface and sprinkle each one liberally with
cheese, keeping a 1-inch edge clean all around
the perimeter of the tortilla. Divide each of the FRO
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(^44) | FEBRUARY 10, 2020 By Paulina Jayne Isaac / With reporting by Marc Lupo