California Breakfast Burrito

SERVINGS: 2
DIETARY: None
DIFFICULTY: Very Tough (if everything is made from scratch)
PREP/COOK TIME: 60 min/30 min

---

Homemade Flour Tortillas

• 3 c. all purpose flour
• 2 tsp. baking powder
• 1 1/2 tsp. kosher salt
• 5 tbsp. salted butter or lard
• 1 c. hot water
• salt

French Fries

• 2 russet potatoes, cut into 1/4" thickness and 3" long (skin optional)
• 32 oz. peanut oil
• salt and pepper

Steak

• 12 oz. rib eye, cubed
• 1 tbsp. olive oil
• 1/2 tbsp. chili powder
• 1/2 tbsp. ground cumin
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• salt and pepper

Filling

• 3 eggs, scrambled
• 1/4 c. queso fresco, shredded
• 1 tbsp. Mexican crema
• 1/2 tbsp. cilantro, chopped fine
  
• 1/2 avocado, sliced
  
• 1 lime, juiced
  
• sriracha (optional)

(Tortillas)

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Add the lard or butter to the flour mixture. Use your fingers or a pastry blender to work the fat into the flour until it disappears.
3. Stir in some hot water (and oil if you’re using it) and mix well to form a dough. Add more water or flour as needed to achieve a smooth dough that is not too sticky or dry.
4. Turn the dough out onto a lightly floured surface and knead briefly, about 10 to 12 times, until smooth and elastic.
5. Divide the dough into equal portions, depending on how many tortillas you want to make. Roll each portion into a ball and flatten slightly. Let them rest, covered, for about 30 minutes. You can also coat them lightly with oil to prevent them from drying out.
6. Preheat an ungreased cast iron skillet or griddle over medium-high heat. Working with one piece of dough at a time, roll it into a thin circle, about 7 to 8 inches in diameter. Keep the remaining dough covered while you work.
7. Cook the tortilla in the hot skillet for about 30 seconds on each side, until lightly browned and puffy. Wrap it in a clean cloth or foil to keep it warm and pliable. Repeat with the remaining dough balls.

(French Fries)

1. Rinse the potato sticks under cold water to remove any excess starch. Then soak them in a large bowl of cold water for 2 to 3 hours, or overnight in the refrigerator. This will prevent them from browning and help them cook more evenly.
2. Drain the potato sticks and pat them dry with paper towels. Make sure they are very dry before frying, as any moisture will cause the oil to splatter and lower the temperature.
3. Heat some refined peanut oil in a large pot or deep-fryer to 300°F. Peanut oil has a high smoke point and a neutral flavor, which makes it perfect for frying. You can also use canola or safflower oil, but avoid olive oil or butter, as they will burn easily.
4. Fry the potato sticks in batches for about 4 to 5 minutes, or until they are soft but not browned. Do not overcrowd the pot, as this will lower the temperature and make the fries greasy. Use a slotted spoon or spider to transfer the fries to a baking sheet lined with paper towels. Let them cool slightly.
5. Increase the oil temperature to 400°F. Fry the potato sticks again in batches for about 2 to 3 minutes, or until they are golden and crisp. Drain them on fresh paper towels and sprinkle with sea salt while they are still hot.

(Steak)

1. Add the steak and seasonings into a bowl and mix until evenly mixed. Set aside to marinade for about 20-30 min.
2. Heat a pan on medium high heat. Once hot, add the steak and cook evenly for around 5-7 min for rare.  Remove from heat and set aside.
   

(Almost done)

1. Preheat another pan on medium heat. Once hot, add some olive oil and then add the whisked eggs. Scramble the eggs around 3-5 min or until firm but slightly runny. Remove from heat, add salt and pepper, and set aside.
   
2. Time to assemble this burrito. Place the tortillas down. Add a layer of cheese. Add the avocado. Add the lime juice. Add some eggs. Add the steak. Add the fries. Add a little more cheese. Add some Mexican crema or sour cream. Add some sriracha. Sprinkle some cilantro. A lot in one burrito I know.
   
3. Roll the burrito up nice and tight. Preheat a pan on medium high heat. Place the burrito in the pan and toast on each side until brown and crispy.
   
4. Remove the burrito, serve with hot sauce, and enjoy the fruits of your labor if you made this all from scratch.