(510) 319-2868
(510) 319-2868
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Breakfast
Chef Tuck's recipe for the ultimate breakfast burrito can only be described as "maximalist:" spicy chorizo, black truffle, crispy potatoes, and plenty of hot sauce.
Chef Tucker
1 russet potato, peeled and finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
4 eggs
¼ bunch cilantro, chopped
½ bunch scallions, sliced
1 avocado, sliced
2 large (12-inch) flour tortillas
In a medium mixing bowl, toss the potatoes with the garlic powder, onion powder, dried oregano, smoked paprika, red chili flakes, Aleppo pepper, and a healthy pinch of Balinese Truffle Salt.
In a large mixing bowl, whip the eggs, then season with Balinese Truffle Salt.
In a large saute pan over medium high heat, heat half of the canola oil.
Add the chorizo and stir until crispy, about 3 to 4 minutes.
Return the pan to medium-high heat and add the remaining canola oil. Add the spiced potato and cook until GBD (Golden Brown and Delicious, about 6 to 8 minutes.
Add half of the chorizo, potatoes, eggs, avocado, Truffle Carpaccio, and cilantro.
Wrap the burrito, then sear in the non-stick pan on medium high until GBD on both sides, about 3 minutes total. Repeat with the second burrito.
Plate the burrito, adding more sour cream, hot sauce, and chopped cilantro/scallions as desired. Happy brunching!!!!