Breakfast Burritos are an essential part of my life and I don't think I would want to stay on this earth without them.
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Breakfast Burrito Recipe:
3 1/2 lbs (1.6 kg) Yukon gold potatoes peeled diced and parboiled
1 lb (0.45kg) bacon cut into chunks and rendered
Flour Tortilla Recipe Americans:
13.2 ounces ap flour
1/4 tsp baking powder
1 1/4 tsp sea salt (Maldon)
2.8 ounces butter
3.2 ounces of whole milk
4 ounces water
Flour Tortilla Recipe Rest of World:
375 grams of all-purpose flour
1.25 grams of baking powder
6.5 grams of sea salt (Maldon
80 grams of butter or animal fat
90 grams of whole milk
115 grams water
Tomatillo salsa:
6 tomatillos boiled for 5 mins in salty water
1/4 onion
3-4 garlic cloves
1/2 avocado
I tsp salt
1/2 bunch cilantro
2 limes juiced
1 tbsp avocado oil
Jalapeño for spice(optional)
Peri-Peri Salsa:
6 large garlic cloves smashed and roughly chopped
3 Medium shallots roughly chopped
5 Fresno chilis rough chopped
1 tsp kosher salt
1 tbsp paprika
15 cherry or grape tomatoes
2 tbsp chopped cilantro
1 1/2 lime juiced
2 tbsp avocado oil
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