California Breakfast Burrito
Homemade flour tortillas paired with scrambled eggs, queso fresco, Mexican crema, and avocado make this California Breakfast Burrito at The Butter Bar a flavorful and satisfying meal.
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Cooking tools:
- Deep-fry thermometer
- Deep-fryer
- Spider strainer
- Pastry cutter
- Cast iron skillet
- Griddle
- Pot
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Pan
- Spatula
- Paper towel
- Kitchen towel
- Aluminum foil
- Stove
- Plate
Ingredients
- 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
- 2 russet potatoes, cut into 1/4" thickness and 3" long (skin optional)
- 32 oz. peanut oil
- pepper
- 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
- 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)
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