Breakfast burritos with seasoned shaved ribeye, potatoes and eggs
Cooking Con Claudia · ♥ 5K likes · 99.3K views · 4 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp garlic salt
- 10 whole eggs
- oil
- 3 whole medium diced potatoes
Heat a little oil in a pan over medium-high heat; add the diced potatoes.
- black pepper
- ½ whole onion
- 1 whole jalapeno
- 2 whole roma tomatoes
Add half an onion, a jalapeno and two roma tomatoes; cook 2 minutes.
- 12 oz shaved ribeye steak
- 1 tsp apple cider vinegar
Push the potatoes aside; add the shaved ribeye and apple cider vinegar.
Onion, jalapeno and tomato
- 2 tsp paprika
- 1½ tsp chili powder
- 1 tsp onion powder
- garlic powder
- ½ tsp ancho powder
- oregano
- cumin
- ginger
- cinnamon
Add the paprika, chili powder, onion powder, garlic powder, black pepper, ancho powder and a pinch each of oregano, cumin, ginger and cinnamon; mix and break up the meat.
- salt
Cook about 5 minutes until the meat is cooked; taste for salt.
Cooking the meat and scrambling the eggs
Push the meat aside, add the eggs and scramble them, then cook everything together a few minutes.
- flour tortilla
- refried beans
- queso Oaxaca
- cheddar cheese
- avocado
Warm the flour tortilla; spread refried beans, add queso Oaxaca and cheddar, the filling and avocado; fold in the ends and close.
Assembling the burrito