Carne Asada Breakfast Burritos

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!


Carne Asada Breakfast Burritos
Your ingredients.

Carne Asada Breakfast Burritos
Prepare your marinade ingredients.

Carne Asada Breakfast Burritos
Add them all into a medium sized bowl.

Carne Asada Breakfast Burritos
Mix together with a fork.

Carne Asada Breakfast Burritos
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.

Carne Asada Breakfast Burritos
Prepare your pico de gallo ingredients.

Carne Asada Breakfast Burritos
Add them all into a small bowl.

Carne Asada Breakfast Burritos
Mix together and allow to sit in the fridge for a few hours to allow the flavors to meld together.

Carne Asada Breakfast Burritos
Heat some oil in a large frying pan and add the steaks.

Carne Asada Breakfast Burritos
Cook over medium-high heat for 3-5 minutes or so on each side, until lightly browned.

Carne Asada Breakfast Burritos
Slice and cut into bite-sized cubes. Set aside.

Carne Asada Breakfast BurritosCarne Asada Breakfast Burritos
Dice your potatoes. Wipe out the pan and add some oil. When the oil is hot, add your potatoes.

Carne Asada Breakfast Burritos
Fry the potatoes for 5-8 minutes until golden.

Carne Asada Breakfast Burritos
Add about 1/3 of the steak to the pan and cook until browned on all sides.

Carne Asada Breakfast Burritos
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.

Carne Asada Breakfast Burritos
Using a rubber spatula, scramble the eggs.

Carne Asada Breakfast Burritos
Add two teaspoons of crème fraiche or sour cream when the eggs are almost done.

Carne Asada Breakfast Burritos
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).

Carne Asada Breakfast BurritosCarne Asada Breakfast Burritos
In another large pan, warm your large 10-inch tortilla over medium heat.

Carne Asada Breakfast Burritos
Add in your eggs, steak, potatoes, pico de gallo, cheese, and hot sauce.

Carne Asada Breakfast Burritos
Fold the sides of the burrito in first.

Carne Asada Breakfast Burritos
Firmly hold the top part of the burrito where all of the fillings are and roll.

Carne Asada Breakfast BurritosCarne Asada Breakfast Burritos
In the same pan that you heated the tortilla in, gently place the rolled burrito and seal the visible flap over medium-low heat.

Carne Asada Breakfast Burritos
Enjoy for breakfast, lunch, or dinner!

5.0 from 1 reviews
Carne Asada Breakfast Burritos
Cook time: 
Total time: 
Serves: 3
 
Ingredients
Marinade
  • 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
Pico de Gallo
  • 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
Burritos
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

 

20 Responses

  1. Wei Wei says:

    That photo of the steaks sliced up made me groan out loud. I’ve never had a breakfast burrito before but I don’t need much convincing now!

    Wei Wei

  2. Tina says:

    I’m so glad to see you back ! I love anything Mexican, and these look sooo good! Thanks for sharing !

  3. Mom says:

    I think your rolling technique looks spot on! Which is hard to do if you add to much.

  4. Sherry says:

    Hi Sydney! It’s so funny that you ate at Blue Water Grill because I’m a server there! What’d you get off the restaurant week menu?? Everything on there was SO GOOD. Just to let you know, we’re also extending our lunch restaurant week til the first week in September. It’ll be $24.07 for the full three courses, so you should come back! Also, our sister restaurant, Atlantic Grill is extending their restaurant week dinners til September, so you can always head up there as well. But we’re much better, so come to BWG instead 😉

    • Sydney says:

      Sherry: I got the sashimi, the pork with cherries, and the blueberry meringue, all of which was absolutely delicious. Kramer got the gazpacho, the cod, and the chocolate torte (I think it was a torte?), which was also really, really good. We had a great time and the service was really friendly and fast! I think we’ll definitely have to stop by again. :) Thanks for the heads up!

  5. Juliana says:

    Oh! This is the kind of breakfast that I’d go for it…

  6. Anthony says:

    Well, now I know what’s for breakfast this weekend. :)

    It’s funny you should mention regional variations in burritos: it never occurred to me that one wouldn’t put beans in one (though I’ve enjoyed them without frijoles, too), it was common when I was a child here in California. But then I saw your Baja reference and realized why.

    Vive la difference! :)

    • Sydney says:

      Anthony: It’s surprising how different food can be in other regions. I definitely still enjoy Mission and Baja-style burritos, don’t get me wrong! I’m not really one to turn down something tasty :)

  7. Tina says:

    Sydney , I have a question that has nothing to do with this post . I made your recipe for the Char Siu Pork ( for the 2nd time) we really enjoy it . So anyway I’m looking for leftover suggestions . Thanks in advance !

    • Sydney says:

      Tina: That’s awesome that you’ve made it twice! I would make a pork fried rice with the leftovers, maybe chop it up and put it in scrambled eggs with some cheese, put it in a breakfast burrito, use it in pork lo mein…the possibilities are endless! :)

  8. Memoria says:

    These burritos are yelling my name! Oh, they look so good. I love the shot of the freshly-diced potatoes on the skillet. YUM!

  9. […] covered one too! lol I think I might be having dinner for breakfast sooner rather than later, lol. Carne Asada Breakfast Burritos | Crepes of Wrath mmmm, wonder if I could sub lamb instead of steak? __________________ .:Lauren:.life happens […]

  10. Nichole says:

    Hey Sydney, I just want to say that I love your website. Especially your step by step (with pics) method. It makes it really easy to try and follow. I wanted to know though, which cut of steak did you use in this receipe. I am terrible when it comes to steak and choosing the right cuts for specific cooking. I was also wondering if sometime, you can actually post on your site, which cut is good for what? Thanks for taking the time.

    Nichole

    • Sydney says:

      Nichole: Thank you so much! Honestly, for carne asada, any cheap cut of steak will work, that’s what we used. The key is to just not overcook it, so always check the firmness of the meat as it goes. If you have some extra cash, though, flank steak or London broil are great for this!

  11. Lindsay says:

    My mother is Mexican and so she taught me how to make the best carne asada for the morning. Your recipe looks delicious, but here are some things that I would do, just so people can see other ways of making this. I cut up the meat before cooking it, some powered garlic, salt, then when cooked, (before it releases it’s fat and starts to fry) Put a lot of onion, like half of the meat portion, I am not a fan of onion but it compliments the meat. You can put the potatoes with the onion at the same time too. Put in eggs once the meat has fried, make sure it’s on high heat to get fluffy and yummy fried scrabbled eggs. I am not a fan of pico de gallo in a breakfast burrito because it is too fresh for this meal. I go with a salsa with all the tomatoes and chilis roasted to add warmth to a great burrito. And gueso freso is one of my favorite cheeses, but Monterrey jack goes with it. I personally love adding jalapenos to my meat when frying it, that way there is more complex textures in one burrito. I love burritos!

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