Burritos are the best breakfast food! This recipe features a hearty steak and egg breakfast burrito, complete with homemade pickled red onions, serranos, a chipotle sauce, and crispy hashbrowns.
Steak+Marinade
1. Combine all ingredients (skirt steak, olive oil, grated garlic, lime juice, soy sauce, cumin, TABASCO Chipotle Sauce) and marinate steak for 2 hours to overnight.
2. On high heat, sear steak for 2 minutes on each side.
3. Let rest for 10 minutes and slice into bite-sized pieces.
Pickled Red Onion+Serranos
1. Combine vinegar, water, salt, and sugar in a pot and bring to a boil.
2. Pour mixture over sliced red onion and Serranos (let come to room temp).
Chipotle Sauce
1. Combine all ingredients (mayonnaise, Mexican crema, grated garlic, chopped cilantro, lime juice, TABASCO Chipotle Sauce) in a bowl.
Hashbrowns
1. Shred potatoes and soak in water until the water is clear.
2. Dry thoroughly on paper towels.
3. Fry with butter and neutral oil on medium-high heat for 4 minutes on each side.
4. Season with salt and pepper.
Eggs
1. Melt butter in a pan until foaming.
2. Add beaten eggs and vigorously mix until scrambled eggs come together.
3. Season with salt and pepper.
Assembly: Put all of the prepared ingredients in a large flour tortilla and brown in butter to seal the burrito.
