Here in Illinois there is no place with a good breakfast burrito like in Arizona or Texas. So after trying all the places around here and failing in finding the perfect burrito I decided to make my own as I remembered them. One of the main elements is creating the right type of tortilla.
First we start off with three cups of flour. Here I used up some all purpose flour and finished the rest with whole wheat flour.
Next add one teaspoon of salt.
Then one teaspoon of baking powder.
After mixing the dry ingredients together add 1/4 cup of olive oil. Mash it into the flour with a fork.
Next add a cup of water and mix everything into a large ball.
Now let the ball of tortilla dough sit for at least ten minutes. In the meantime start cooking the ingredients of the burrito interior.
I had the potatoes cooking the whole time slowly while I rolled the tortillas and toasted them on the pan.
Back to the tortillas. Now that the dough has set, begin rolling them into plum sized balls.
Throw more flour down on the cutting board before rolling. This will keep them from sticking.
I typically roll them in one direction first then at a 90 degree angle next to try and get them as round and thin as possible.
When toasting tortillas just toast them long enought for bubbles to rise and get browned. If you toast too long they won't be able to roll anymore.
Now for the rest of the ingredients. I had some leftover brisket that I cubed. Any type of meat can work here or if you want you can just go with eggs.
Another ingredient is of course scrambled eggs with a bit of salt and pepper in them.
My wife was given a bunch of pepperocini peppers and I decided to use some to add a mild bit of spice.
Now all the ingredients are mixed and toasted a bit more. If you want you can melt a bit of cheese on top.
Now the process is almost done. Stack as much of the filling onto the tortilla so you can still roll it. Here I added some medium salsa on it too.
I like to roll them open ended on both sides so you don't end up with a ton of tortilla and no filling in the last bite. Finally I get my tex mex style breakfast burrito in Illinois rather than a plain egg in a stretchy tortilla with way too much cheese in it lol.
That's all for now thanks for looking :-)