Lunchbreak: Breakfast Burrito


Miguel Ortiz, Chef of Old Pueblo Cantina

Old Pueblo Cantina, Lincoln Park, 1200 W. Webster Ave., Chicago, IL 60614


Breakfast Burrito

  • 10” flour tortilla
  • 3 tsp. frijoles charros (pinto beans) [see below]
  • 2 large eggs (scrambled)
  • 2 oz. (4T) hash brown potatoes (shredded)
  • 4 oz. (1/2 cup) green chile tomatillo sauce
  • 1 oz. (2T) longhorn cheddar cheese (shredded)
  • 1 oz. (2T) chihuahua cheese (shredded)
  • 1 tsp. lime crema
  • 1 tsp. pico de Gallo salsa
  • Arabe pork, amount to your liking [see below]


To Cook the Pinto Beans:

  • Add rinsed beans (16 oz. can) to large pot with plenty of water, salt, and a small piece of onion
  • Let boil on stove top for 1.5 hours, checking often to make sure there is still enough water

To Make the Charro Beans:

  • Add 16 oz. (2 cups) chorizo to a large pot and cook for about 5 minutes until cooked through
  • Next, add 1/2 onion, diced, 1 jalapeño, diced, and cook for 2 additional minutes
  • Finally, add the cooked pinto beans and the water that they were cooked in
  • Let boil for 10 minutes so that all of flavors combine
  • Finish with 1/2 bunch of chopped cilantro

To Make the Scrambled Eggs:

  • Whisk together two large eggs and pinch of salt
  • In a large skillet, over medium heat, melt butter until foaming
  • Add eggs and cook, stirring occasionally, until mostly set, but still moist, which should be about 3-4 minutes
  • Remove from heat

To Make Hash Browns:

  • Shred two peeled Russet potatoes in a large bowl filled with cold water
  • Stir until water is cloudy, then drain, and cover potatoes with fresh cold water.
  • Stir again to dissolve excess starch, then drain, pat dry with paper towels, and squeeze out all excess moisture
  • Heat clarified butter in a large non-stick pan over medium heat
  • Sprinkle shredded potatoes into hot butter and season with salt and pepper
  • Cook potatoes until a brown crust forms on the bottom, about five minutes
  • Continue to cook and stir until potatoes are browned all over

To Make the Arabe Pork:

  • Thinly slice 1 pound of pork into strips
  • Marinade the meat
    • 2 tbsp. oregano (dried)
    • 2 tbsp. thyme (dried)
    • 2 tbsp. bay leaves (powder)
    • 2 tbsp. Chopped garlic
    • A handful of finely chopped parsley
    • Generous pinch of salt
    • 1 large Spanish onion, sliced in thin wedges
  • Mix all ingredients in a bowl and make sure the meat is evenly covered in the marinade and leave to rest for at least 2 hours in the refrigerator all night preferred if possible
  • To cook, first drain the excess liquid from the meat
  • Heat oil in a large pan and fry gently until cooked, about 15 minutes on medium heat

To Make Green Chile Tomatillo Sauce:

  • 1 lb. tomatillos, husked
  • 1/2 cup Spanish onion
  • 2 pieces whole garlic
  • 1 jalapeño
  • 1 cup cilantro
  • 2 cups water
  • 1 cup diced green chiles
  • Place tomatillos, onion, garlic, jalapenos, and water into saucepan.
  • Season with salt and cilantro
  • Bring to a boil over medium heat and simmer until tomatillos are soft, about 10-15 minutes
  • Using blender, carefully puree the tomatillos and water in batches, until smooth, then add the green chiles


To Make Lime Crema:

  • 8 oz. (1 cup) sour cream
  • Lime
  • 1/4 tsp. salt
  • Zest the lime, then squeeze the juice into a small bowl
  • Add about 1 tsp. of the zest, 1 tbsp. of juice, and salt to the sour cream and stir to combine


To Make Pico de Gallo Salsa:

  • 6 Roma tomatoes, diced
  • 1/2 Spanish onion, minced
  • 3 tbsp. chopped fresh cilantro
  • 1/2 jalapeno, seeded and minced
  • 1/2 lime, juiced
  • Salt and Pepper to taste
  • Stir the tomatoes, onion, cilantro, jalapeño, lime juice, salt, and pepper together in a bowl

To Assemble the Burrito:

  • Preheat oven to 350 degrees
  • Lay a tortilla flat and add the frijoles charros, scrambled eggs, hash brown potatoes, and arabe pork onto the center of the tortilla
  • Fold in the left and right side of the tortilla by one inch to prevent the filling from falling out
  • Roll up the burrito from top to bottom
  • Place the burrito seam down on to an oven safe plate that has been sprayed with non-stick spray
  • Smother with green chile sauce and sprinkle with a generous amount of cheese
  • Bake until cheese is melted and sauce is bubbling, about 5-10 minutes
  • Remove from oven and garnish with lime crema and pico de gallo


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