People were asking for my breakfast burrito recipe. This variant is vegan: scrambled Just Egg, French fries (frozen bag), spicy beans (from scratch), salsa (farmers market), and bitchin’ sauce (almond-based vegan chipotle) on 12” Gloria tortilla (bought from factory)
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Previously on vgr burrito-twitter
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Many people are picking up strong new habits during Covid *despite* themselves, many involving significant skills. My own breakfast burritos are now so good, I doubt I'll be eating them out again unless it's really special. I'm now a customer at tortilla level of supply chain.
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The roll on this one is not great since the tortilla was a bit frayed so hard to roll tight. But 12” makes the roll really easy (look on YouTube for videos) and smaller is proportionately much less stuffable and harder to roll due to thickness : diameter ratio, even with steaming
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The post-roll sear on a hot pan is crucial to bring it together in a crispy hard-soft shell finish. I tried with cheese one time but used the wrong kind so it was poor. But the seared seal on the seam does not need cheese, though that adds texture. Just heat does the trick.
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Stuffing composition is a matter of finding your balance between protein, carb, and sauces, and experimenting. I’m not a fan of rice+egg for eg. Wife just complained that the veggies+eggs/no-beans version I made for her wasn’t as filling. So it’s an improv game, but with rules.
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The heuristics I have are:
1. Protein = 2x carb by volume. Treat egg/egg substitute as pure protein, beans as half protein, so 1:1 eggs:beans is 3:1 protein:carb
2. Crispy potatoes a must
3. Cheese optional. No avocado
3. Sauces: a bit in every bite, but not drenched in it...
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Ignore tortilla itself for stuffing protein:carb ratio. This is about taste and texture, not nutrition. If you want to eat healthy don’t eat breakfast burritos. Vegan or eggan or meaty, they’re not a health food.
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Dominant note must be protein, but averaged over several bites. This means you layer the stuffing ingredients. You don’t mix them too much. But variety across cross-section is both visually appealing and adds to bite variety. Over 3-4 bites you should get 3-4 textures.
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Don’t solve for too much visual variety though. Greens will look good but may not taste great.
In general I prefer cooked ingredients over fresh. Salsa over pico de gallo. Cilantro cooked into beans or scrambled with the egg, not fresh.
Avoid runny stuffing elements.
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There may be other schools of thought on this, but I’m not a fan of variants that veer towards the fresh-veggies-wrap end of the spectrum. Make a Mexican slaw on the side or something if you want that. Something about fresh crisp veggies doesn’t work for me with thin flatbreads.
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Beans recipe: soak 2 cups pinto beans overnight, pressure cook till soft. In a pot, sauté 1 cup chopped onions with 2 cloves chopped garlic, add 1 cup chopped tomatoes, 1/2 tsp cumin, 1/2 tsp red chili powder, salt, cook down till almost a gravy, add beans, cook 10-15 mins... twitter.com/Kibbo86/status
This Tweet is unavailable.
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...mix in a small bunch of chopped cilantro (I de-stem because wife doesn’t like stems, but you can leave them in, they pack a punch). Taste. Adjust salt. If not tart enough mix in some lemon juice (I use mango powder (amchur) to adjust tartness, which is an indian trick). Done.
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Sauces: haven’t tried making my own, but some sort of creamy chipotle is the core. Don’t overdo it. 2 sauces at most, otherwise it’ll be muck.
This is the basic meta-recipe. Radical variants are possible while still staying in breakfast burrito zone: tofu, rice, kimchi.
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Note: This is about staying true to the spirit of the basic breakfast burrito. There are many ways to go adjacent to other things, which is fine but not my intent here.
One thing I haven’t yet tried is fake meat chorizo (I’m vegetarian). Not a big fan, but will try it sometime.
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