thefoodlessprocessed

The Arizona version of a carne asada burrito is generally unembellished with sauces, salsas, or cheese. It is a straightforward combination of seasoned meat wrapped in a flour tortilla. Sometimes the seasoning is only salt and pepper.

Likewise this Arizona variation of a breakfast burrito gets its distinctive southwestern character from what is included in the hash-browns and-eggs. Then both are rolled up together in an oversized homemade tortilla, without accompaniments.

The less processed ingredient options used include: Potatoes, Onion, Tomatoes, Cheddar Cheese, Bottled Roasted Hatch Green Chiles, Cilantro, Olive Oil, and Salted Butter.

The four ingredients in the homemade tortillas all have less processed options: Flour, Salt, Water, and Butter. (Lard is an alternative animal fat and another less processed option, but is not included in this version.)

Bacon accompanies the burritos. A description of the less processed option is found through this link: Bacon.

Note: The recipe makes 4 large burritos. The number is easily increased to 6 by adding a few more potatoes and eggs and increasing the amounts of the other ingredients that are added to the eggs. There is no need to be precise about the increases in the additions to the eggs.

Equipment and Ingredients for makng Homemade Tortillas are described in this post: Authentic Flour Tortillas.

Equipment for making the Hash Brown Potatoes

• a Large Pot (8 quarts/7.5 liters or thereabout) and Lid
• a Box Grater
• a Large Heavy-bottomed Pan and a Lid: for example, an enameled cast iron sauteuse with a black baked-on porcelain enamel interior with an 8 cup (1.9 liter) capacity.
• a Turner, aka Flat, Broad Spatula

Equipment for making the Eggs

• a Heavy-Bottomed Pan, for example, a 12-inch (30 cm) Cast Iron Skillet.
• a Turner, aka Flat, Broad Spatula
• a Bowl and Whisk or Immersion Blender to beat the eggs

Ingredients for the Potatoes

• 6 Organic Unpeeled Russet Potatoes or any variety with a dry texture
• about 1/2 cup (80 g) of Yellow Onion, chopped
• 1 Serrano Chile, minced
• enough Extra-Virgin Olive Oil to coat the bottom of the pan
• about 2 Tablespoons (28 g) of Salted Butter

Ingredients for the Eggs

Note: A large fresh-roasted green chile may be substituted for the bottled ones. A method for roasting is given below. The bottled chiles contain lime juice which will have the incidental effect of making the scrambled eggs softer and more tender and will give them a finer texture. A tespoon of lime juice added to the fresh chile will have a similar effect.

• 8 Eggs
• about 1/2 cup (80 g) of Organic Yellow Onion, chopped
• about 1 cup (180 g) of Organic Tomatoes, chopped
• about 1/2 cup of Chopped Bottled Roasted Hatch Green Chiles: A less processed variety will contain only Chiles, Lime Juice, Garlic and Salt. Bottled chiles labeled as Medium may still be quite hot. Test their heat before adding Chile Powder or Cayenne. Alternatively, roast a green chile by placing it directly on the burner over a gas flame, turning it as the skin chars in patches on both sides; or roast it on a sheet of aluminum foil in a 400 F (200 C) oven until the skin is unevenly charred–for about 20 minutes. Place the roasted chile in a small bowl and cover it with a plate. Set it aside for another 20 minutes. The steam will loosen the skin. Then cut off the stem and slit the chile from top to bottom. Rinse out the seeds under running water and rub off as much skin as will slip off easily. Dice it.
• 1 teaspoon of Cumin Powder
• about 1/2 cup of Aged White Cheddar, coarsely grated
• about 1/4 cup of Organic Fresh Coriander, chopped
• 3 Tablespoons (40 g) of Extra-Virgin Olive Oil
• Chile Powder or Cayenne Powder is optional to adjust the heat of the eggs to your preference if the green chiles are mild.

Optional Accompaniment

• Sugarless Bacon

Note: Making the three parts of the burritos in the order given below is an easy way to keep everything warm until the burritos are put together and served. If possible, boil the potatoes for the hash browns well in advance and refrigerate them. Cold potatoes will grate more easily.

Making the Hash Browns

• Boil the unpeeled potatoes in the large pot until they are tender.
• If there is time, refrigerate the potatoes until they are cold.
• Grate the potatoes over the large holes of a box grater. Discard the ribbons of peel that are left behind as the potatoes go through the grater. Some bits of peel will be mixed in with the white of the grated potato and that is fine.
• Pour enough olive oil into the large pan to cover the bottom. Add the butter and adjust the burner heat to medium. When the foam from the melting butter dies down, add the onion and serrano chile. Then add the grated potatoes and spread them out to cover the bottom of the pan.
• Partially cover the pan and leave the potatoes, untouched, to brown on one side.
• Check the heat occasionally and adjust it downward if there is any sign of scorching. Slide the spatula under the potatoes to test for doneness. If the spatula slides under easily and the potatoes come away from the bottom without much sticking, flip them over to brown on the second side.
• Again, leave the potatoes to brown on the second side. Test for doneness as before with the spatula.
• Continue cooking the hash browns, turning them in portions as they brown, so that browned areas are flipped to brown the other side. Continue turning and flipping until the hash browns are fairly evenly browned and crisp. Add some more olive oil and butter if the potatoes become dry.
• Set the potatoes aside in the pan, partially covered and reheat them when it is time to make the burritoes or transfer them to an ovenproof baking dish and keep them warm in an oven adjusted to low heat.

Making the Tortillas

• Make the dough according to the recipe found here on thefoodlessprocessed: Authentic Flour Tortillas.
• The dough will make 6 large tortillas–about 90 g of dough for each tortilla.
• Make as many 90-g balls as you need; freeze any unused dough.
• Roll each ball into a large round, measuring about 9.5 – 10 inches (24 – 24.5 cm) in diameter.
• Bake the tortillas according to the method given in the recipe. Stack the hot tortillas as they are made between two cotton dish towels. Roll them up together, still wrapped in the towels, place them inside a light polyethylene bag and seal it with a twist. The tortillas will stay warm and fresh while the eggs are prepared.

Making the Eggs

• Beat the eggs and set them aside.
• Add the olive oil to the pan and heat it over medium heat. Add the onion and sauté until the edges begin to brown.
• Add the tomatoes and continue cooking until the juice from the tomatoes becomes syrupy.
• Add the green chiles and the cumin powder. Stir to combine everything. Taste and add chile powder or cayenne if you feel the mixture could use more heat.
• Add the eggs. Sprinkle them with the cheese and coriander and scramble them.

Assemble and Serve the Burritos

Note: The burritos are meant to be stuffed quite full–really over-stuffed.

• Place a tortilla on a plate.
• Mound hash browns, then eggs into the tortilla, slightly off-center.
• Roll the tortilla up loosely. Tuck any filling that slips out back into the sides. The tortilla loosely encloses the filling, just enough to contain it.
• Repeat for each burrito.
• A platter of bacon goes well with them.