Kim's Kitchen Sink: Breakfast Burrito Bonanza

Saturday, July 5, 2014

Breakfast Burrito Bonanza

I am in a major breakfast burrito phase. Hold on. I'm not sure I'm explaining this right. I want to eat breakfast burritos every day. Like, every day. I want nothing else. I'm obsessed. Put one in front of me, and I won't be able to resist. And because the spots near home and work sell delicious breakfast burritos, I have no shortage of $6-8 temptation. But because I'm Being Responsible, I don't get them every day. Because that would be Irresponsible. I won't want to go broke by way of burrito.

It occurred to me a few weeks ago that I could probably make my own, in big batches, and freeze them, resulting in a super-convenient grab-n-go breakfast burrito experience. There are lots of folks doing this and blogging about it, so I had a lot of guidance (see below). My first attempt was with whole wheat flax seed burrito-sized tortillas, bacon, eggs, and a bit of salsa. I warmed the tortillas over the gas burner, and they got a little crackly when I tried to wrap them - not ideal. Because I was eating them the next day, I didn't freeze them. They got a little mushy in the fridge overnight, but not prohibitively so, and I ended up eating them with a fork and knife. They were delicious and easy to transport, but not quite what I was going for. Batch number two: same ingredients, but I heated the tortillas in a pan. Same crackly problem; actually worse this time because the tortillas got a bit crispy. Same fridge situation, same knife and fork.

This time, I was using all leftover ingredients from work, so I was working with flour tortillas (taco-sized, not burrito-sized), shredded barbacoa beef, sour cream and salsa, along with eggs and cheese I had at home (cheddar and pepperjack) and parsley from our garden. I heated the tortillas in the microwave, putting the whole stack between two damp paper towels, which left them soft and just rubbery enough so that they didn't crack when I wrapped them. The tricky thing with this batch of burritos? The tortillas are so small that I could only use like, a teaspoon or tablespoon of each ingredient per burrito, but they came out so adorably that I don't think I mind having to eat 2-3 burritos to equal one serving size :)

Ingredients.

I have a hard time not overstuffing - everything ends up
splooging out everywhere.

Towards the end, logic+internet taught me that I could spread the sour cream on the tortilla first instead of blobbing it on at the end. The burrito is easier to roll if you don't have a splooge of sour cream to deal with. Also, a side note on sour cream: I have no idea how it will freeze. The internet seemed to think it would be ok, so I decided to give it a go. Hopefully I don't end up 18 mini burritos with weird texture issues.