I’ve been pretty busy this past week! My brother, Wyatt, stayed with Kramer and me for a few extra days last week and we had a great time. We saw two great comedy shows, ate some delicious food, and while I was at work, Kramer took him to Coney Island, where they rode the Cyclone two times and enjoyed clams and oysters on the beach. I was pretty jealous that I had to work! They also went to the Metropolitan Museum of Art and the Seinfeld diner. Hopefully next time my brothers visit, I’ll be able to take some time off of work to hang out with them more! We’ll be seeing my whole family again in Las Vegas in October and it really can’t come too soon! I’m also really excited to see Kramer’s dad, his girlfriend, and the Kramer-Behrs in Ausbury Park in a few weeks. Hopefully staying busy will help me to forget how hot it is! I tried doing that this past weekend by enjoying two more restaurant week meals, one with Kramer at The Blue Water Grill and one with some lovely ladies from work, Lindsey and Valerie, at Aureole. On a side note, you should really check out Valerie’s mom’s online jewelry store! It’s got some absolutely beautiful and original pieces. Both restaurants were insanely good and I can’t wait until winter restaurant week!
While restaurant week was a blast, Kramer has been aching for some breakfast burritos lately. We’ve found a few good Mexican spots around town (thanks for a few people on here for recommending some great places), but the burritos we’ve had fall a bite short. We don’t think that burritos should have rice or beans in them, but I guess that on the East coast, that’s what they do. I understand that it’s more of a Baja-California, Mission-Style burrito, but we were looking for a more Sonoran style burrito, with steak, homemade salsa, and non-greasy eggs. I think we definitely achieved this with these burritos. Kramer did almost all of the work on these, and they were absolutely delicious. The ingredients were fresh and cooked really well; they were anything but greasy. The eggs were light and fluffy, the steak was flavorful and tender, and the pico de gallo really added an extra refreshing note to the whole thing. These are burritos that are meant to be eaten with your hands, not slopped on a plate with a bunch of heavy sauces; this is the kind of burrito that Kramer and I are used to in Arizona. I was in heaven while I was eating this carne asada breakfast burrito! We had these for dinner, but they can obviously be eaten any time of the day. It’s not hard to make authentic breakfast burritos yourself, and this recipe proves that!
Prepare your marinade ingredients.
Add them all into a medium sized bowl.
Mix together with a fork.
Place the steak in a sealable bag or container and pour the marinade over it. Allow to refrigerate for a few hours or as long as overnight.
Prepare your pico de gallo ingredients.
Add them all into a small bowl.
Mix together and allow to sit in the fridge for a few hours to allow the flavors to meld together.
Heat some oil in a large frying pan and add the steaks.
Cook over medium-high heat for 3-5 minutes or so on each side, until lightly browned.
Slice and cut into bite-sized cubes. Set aside.
Dice your potatoes. Wipe out the pan and add some oil. When the oil is hot, add your potatoes.
Fry the potatoes for 5-8 minutes until golden.
Add about 1/3 of the steak to the pan and cook until browned on all sides.
Turn the heat down to medium or medium-low, depending on how fast your pan cools. Whisk together 3 eggs and add them to the steak.
Using a rubber spatula, scramble the eggs.
Add two teaspoons of crème fraiche or sour cream when the eggs are almost done.
Mix the crème fraiche or sour cream into the eggs and cook for another few minutes until the eggs are done to your liking (I like to cook mine until just barely firm and still bright yellow).
In another large pan, warm your large 10-inch tortilla over medium heat.
Add in your eggs, steak, potatoes, pico de gallo, cheese, and hot sauce.
Fold the sides of the burrito in first.
Firmly hold the top part of the burrito where all of the fillings are and roll.
In the same pan that you heated the tortilla in, gently place the rolled burrito and seal the visible flap over medium-low heat.
Enjoy for breakfast, lunch, or dinner!
- 1 pound steak (the type of cut is up to you, whatever you have handy)
- juice of 1 lime
- ¼ cup olive oil
- ¼ cup cilantro, minced
- 6 cloves of garlic, minced
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chilie powder
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground coriander seed
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 tomatoes, diced
- 1 onion, diced
- ¼ to ½ cup cilantro, minced (depending on how much you like it)
- juice of ½ a lime
- salt and pepper, to taste
- 2 teaspoons olive oil
- 2 large potatoes, diced
- 9 eggs (3 eggs per burrito)
- 6 teaspoons crème fraiche or sour cream
- 3-4 large flour tortillas (10 or 12 inch ones; they make rolling the burrito much easier)
- ½ cup queso fresco, crumbled
- hot sauce (optional)
- Combine the marinade ingredients in a sealable bowl or ziploc bag. Add the steak and make sure that it is submerged in the marinade. Marinate for a 2 hours or as long as overnight.
- Make the pico de gallo. Dice your tomato and onion evenly, then mince your cilantro. Add more or less cilantro depending on your taste. Place all of your ingredients in a small bowl and squeeze half a lime over everything. Add a pinch of salt and pepper and mix everything together. Give it a taste and adjust the seasonings as needed (I like a lot of pepper in my pico). Allow to sit in the fridge for at least an hour so the flavors all meld together.
- Remove the steak from the marinade. Heat a large pan over medium-high heat and add two teaspoons of olive oil. When the olive oil is hot, add the steaks and cook for 3-5 minutes or so on both sides, until just browned. It's okay if they are a bit underdone, as they will be added back to the pan later. Remove from the pan to a cutting board. Cut the steak into even, bite-sized pieces and set aside.
- Wipe the pan and add another teaspoon or two of olive oil over medium-high heat. Add in the potatoes and cook until golden and crispy.
- Add the diced steak back to the pan over medium heat. Cook for a few minutes until browned on all sides. Whisk 3 eggs in a small bowl. Turn the heat down to medium-low, and pour the eggs into the pan with the steak. Using a spatula, scramble the eggs and continue to move them around the pan to ensure even cooking.
- Add two teaspoons of crème fraiche or sour cream to the eggs and incorporate it well with your spatula. Continue moving the eggs around until they are firm but still bright yellow, about 3 minutes or so. While they cook, begin to heat your tortilla in another large pan or in the oven.
- Place your tortilla on a flat surface and add the egg and carne asada mixture over the top of one half of the tortilla (don't spread it out evenly or it will be hard to roll). Top with the crumbled queso fresco, pico de gallo, sauteed potatoes, and hot sauce, if you like.
- Fold both sides of the tortilla into the ingredients (see photo above). Then, firmly grasp the top of the burrito and slowly roll it over the filling. Continue to roll until the burrito is sealed (don't be afraid to use a firm grip). Wipe out the pan you were using or use the pan that you heated the tortilla in and, flap side down, gently place the burrito over medium-high heat, just to seal it well. Makes 3 large burritos.