Description
A crispy golden breakfast burrito loaded with shredded birria beef, fluffy scrambled eggs, crispy potatoes, melted cheddar cheese, and fresh cilantro, served with warm consommé for dipping.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups cooked shredded birria beef
- 6 large eggs
- 1 1/2 cups shredded cheddar cheese
- 2 medium potatoes, diced
- 2 tablespoons butter
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup warm birria consommé
Instructions
- Heat a large skillet over medium heat.
- Whisk the eggs with salt and black pepper in a bowl.
- Melt 1 tablespoon butter in the skillet and cook the diced potatoes until crispy and golden brown, about 10 minutes. Remove and set aside.
- Add the remaining butter to the skillet and scramble the eggs until fluffy.
- Lay the tortillas flat and fill each with scrambled eggs, crispy potatoes, shredded birria beef, cheddar cheese, and cilantro.
- Roll each burrito tightly.
- Place the burritos seam-side down in the skillet and cook until crispy and golden on both sides and the cheese has melted.
- Warm the consommé and serve alongside the burritos for dipping.
Notes
- Warm tortillas before rolling to prevent tearing.
- Use freshly shredded cheese for smoother melting.
- Reheat leftovers in a skillet to keep the tortilla crispy.
- Add jalapeños for extra spice if desired.