Chorizo Breakfast Burrito

hey everybody I'm chef tom with ATB be calm and today I'll be making chorizo from scratch and then putting together some chorizo breakfast burritos to kick this whole thing off we're going to start on the chorizo and making the pace that's going to be mixed into our ground pork now this all starts with guajillo chilies these are dried guajillo peppers I'm going to take the stems off here we'll discard those you can get rid of the seeds from the inside as well the next we're gonna toast these chilies so you're just gonna place them on in this case a griddle a dry hot griddle or in a skillet you could be doing this on any kind of a grill today we're using the griddle which is a great surface for cooking on outdoors a big open space a big griddle to cook on but you could be doing this on a weber kettle in a skillet you could do this on your Yoder setup indirect again with just like a big 12-inch large skillet you can do this on pretty much any grill you want to the idea here is to get a little bit of color on these Chile's over medium as heat medium-high they're already becoming fragrant it's going to start to make the chili more pliable and start to soften it up so they're gonna puff just a little bit as they get toasted you can actually feel that they've toasted a little bit as well very hot don't just leave your finger on there too long but they're opening up coming more aromatic you probably only need to do this for about 30 to 60 seconds on each side all right so once you got a good toast on these I'm just gonna keep it in your skillet if you're already cooking in a skillet if you're on a griddle move it to a skillet and add some water you want enough water to cover these up and what we're doing now is we're rehydrating so we're bringing moisture back into the chilies so throw a lid on there and keep that heat on high until it comes up to a boil at which point you can turn it off and just let them sit in there for about 20 minutes and really soak up that hot liquid so we got to the boil we're gonna leave that covered and I'm just gonna pull the whole thing off the griddle while we let those peppers rehydrate I'm gonna prepare the rest of the ingredients for our chorizo base that we're gonna add to the meat I'm gonna dice up about a 1/2 cup of yellow onions and then we'll just begin to incorporate or mix all of these ingredients together in our blender next we have about 2 tablespoons of minced garlic next we have 1/4 cup of apple cider vinegar I'm gonna add 2 tablespoons of our carne asada the eight second ride from Cattlemen's Grill so this will get us some heat and some savory you need a little bit more salt so I'm going to go with the tablespoon of smoked salt and then a teaspoon each of cumin Mexican oregano and just a pinch about 1/8 of a teaspoon really of cinnamon so here we have our rehydrated chiles great earthy aroma coming off of these and I'm just gonna give him a rough chop before we throw them in the blender all right so we get it on the Vitamix here start it slow so our chorizo base here you can see it's kind of thick it's still got a little bit of texture to it but almost like almost like a ketchup consistency what I have here is one pound of ground pork now this pork was ground from spareribs rib tips actually from trimming out st. louis-style spareribs you can use pork butt as well you can even use store-bought ground pork but I will advise that most of the time it doesn't quite have the same fat content so it ends up drying out a little bit easier this right here was ground with a four and a half millimeter die a couple times through you just want something nice and fine so I'm going to add to that our chorizo base and I mentioned this is one pound if you want to make five ten pounds of this at a time it'll keep in the freezer but for what we're doing here today just one pound is what we're making alright so I'm just gonna gently mix this in I'm not going to try to work that meat too much and melt the fat out of there you're gonna have a fairly wet chorizo here but that's that's kind of how Mexican chorizo goes try and get this all fully incorporated shouldn't see any like pink spots everything's turned this kind of dark red color all right and that's chorizo it's ready to go on the griddle we'll start with a layer of vegetable oil before we get our chorizo down nice sizzle so you're going over medium heat now whether you're in a large skillet or on a griddle yourself and in same time we're going to get some onions down as well I love a soft grilled onion for the burrito get a little bit of that Cattlemen's carne on there as well for some extra flavor so medium to medium-high heat on the onions gosh the aroma coming off this griddle is just incredible right now to expedite this process help these cook down a little faster we're just gonna cover them up with a bowl trap some of that heat in there we're looking at our chorizo we're starting to get some browning going on the texture of this is changing so we can sell that it's really starting to get cooked through we're going over medium heat here so we're rendering out some fat without putting a ton of color on it and that's fine we're gonna add some extra texture to this breakfast burrito with some hash browns here in a little bit speaking of those hash browns let's go ahead and get this potato prepped up so that we're ready to go on the griddle as soon as the other stuff comes off we start with a russet potato skin on or off that's for you to decide so we give this thing broken down and you'll notice just how sopping wet this potato is so what we're gonna do from here is transfer this over to a clean towel this would be like a potato sack you could use cheesecloth or just a thin clean tea towel or something like that just start to twist give a good squeeze look at all of that moisture coming out of there be really difficult to get a crispy surface on your hashbrowns if you don't get rid of some of this moisture so here's what we're left with already dried out and that can go on the griddle just the way it is oh yeah we got some nice browning on the bottom now just a little bit of texture that's nice this is fully cooked through now this is just like browning ground beef or something like that so we're gonna take this off the skillet we'll get ready to do some hash browns and eggs all right these onions are looking pretty good too I think it's about time to pull them off for this next round I'm going to be doing hashbrowns on 1/2 and eggs on the other so I'm adjusting my burners so that I've got a hotter side we're running medium high for the hashbrowns and then all the way down on low for the eggs which can cook a little more gently to put some oil down for our hashbrowns we might just divide these up into a couple of groups so they're easier to flip and move around spread them out into an even layer let's get some seasoning on these as well I'm gonna go with some grunt rub the code three spices grunt rub for that garlic flavor it's got some salt in it too so now we've got some nice garlicky hash browns and then we're going to put down our eggs just whip these with a fork just hope those no travel too far I'm not gonna do much these eggs will just add a little bit of smoked salt and then as the bottom starts to set just scoop and flip those won't take long at all I'm gonna add a little bit of Katti hot cheese to this as well nice funkiness and the slight saltiness let's check out the hashbrowns getting some nice brown on there could use a little more and pretty much as soon as you get these flip they're gonna be about done so go ahead and take them off before they get dried out and this looks really good this browning on top still tender but got nice crisp eNOS time to pull those off we've got all these components ready to go it's time to stuff our tortillas and get our burritos griddled off I'm just going to start by laying these on the dry griddle with a little bit of pepper jack cheese so hopefully we can get that to kind of melt in there we're going low heat now all right I'm gonna come in here with some hashbrowns now we get some scrambled eggs grilled onions Tereza and I'm gonna brighten it all up and tie it together with some green aid just a great tangy green sauce should be a nice contrast to that earthy chorizo got a little bit of vinegar to it nice we're just starting to get some color on the outside here I'm gonna roll this guy up and we'll finish it just like that can never seem to not stuff my burritos too full there's a trick I'd like to learn all right got a nice little crisp all the way around these guys are done beautiful I'm ready to dig into this to get a little bit of sauce on here too ma'am like a flavor bomb just so tasty that chorizo is unique when you make it homemade so much better than the store-bought stuff I love that little bit of crunch that's coming off the hashbrowns that's always welcome and the way that interacts with that gooey cheese just melting right into the outside sauce is where it's at to that homes made stuff fantastic wouldn't want to do a breakfast burrito without it say one for Justin been working hard hey thanks so much for watching be sure to check out eighty BB q comm for all of the products featured in today's recipe if you enjoyed the video please hit that subscribe button if you have any questions or comments so there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to the sauce ATB BQ comm all things BBQ where BBQ legends are made

Channel: allthingsbbq

Views: 164,865

Rating: 4.9398251 out of 5

Keywords: breakfast, burrito, sausage, Mexican, le Griddle, all things barbecue, atbbq

Id: KMB2Ycpz4FI

Length: 14min 18sec (858 seconds)

Published: Tue Aug 14 2018