Tuesday, May 21, 2013

Experiment #1: "Chorizo" tofu and potato breakfast burritos.

Brinner is my favorite meal. For those of you who've never watched Scrubs, brinner is the delicious portmanteau of breakfast and dinner. We usually have a brinner night at my house once a week, and living in New Mexico, that often means breakfast burritos.

The standard breakfast burrito is as follows:
- The largest flour tortilla you can find (there are restaurants that use 14" tortillas but I usually stick with 10" at home)
- 2 eggs, scrambled
- Potatoes - pan-fried if you want to be authentic, hashbrowns or tater tots from the freezer if you're lazy.
- A fatty meat: bacon, sausage, carne adovada (slow roasted pork in red chile), or (my personal favorite) Mexican chorizo (a sausage made from pork fat and..uh..parts...in an addictive spice mixture).
- a mountain of shredded cheddar cheese.
- green or red chile

They're delicious, they're about 900 calories a piece, and they leave me in a bloated, indigestion-ridden food coma. I knew I had to create a breakfast burrito that was just as satisfying without the side effects. Here's the result:

"Chorizo" tofu and potato breakfast burritos - serves 4

  • canola oil for cooking
  • 1 lb russet potatoes, peeled and diced
  • 1 16 oz block tofu, drained (no need to press)
  • 1 tsp salt, separated
  • 1/2 tsp black pepper, separated
  • 1 tbsp red chile powder (available outside NM at http://www.madeinnewmexico.com/southwest-foods.html) - if you don't like spicy food, use less but don't leave it out! You need the flavor!
  • 1 tbsp dijon mustard
  • 1 tsp tomato paste
  • 1/4 tsp garlic powder
  • 1/4 tps onion powder
  • 1/8 tsp liquid smoke
  • 4 large flour tortillas
  • Red or green chile - I used 505 Southwestern green chile sauce (not available online yet but their website says coming soon!). I can't recommend a red sauce yet because my old favorite, Munroe's, uses butter in it. 
In a skillet, heat 1/4" of oil for frying. Fry the diced potatoes on medium-high heat for five minutes, stirring occasionally. Add half of each of the salt and pepper, reduce the heat to low, and cover. Let the potatoes cook while you prepare the tofu.

In another skillet (I prefer cast-iron for this), heat 2 tbsp of oil. Add the tofu, spices, mustard, tomato paste, and liquid smoke. Use a spatula to break the tofu into crumbles and distribute the spice mix evenly. Cook until most of the water is cooked out of the tofu (a scrambled-egg consistency), about 5 minutes. 

Check the potatoes for tenderness, and cook longer if necessary. When they're done, assemble your burritos! Warm the tortillas and fill them with the potatoes, tofu mix, and chile. You can add "cheeze" at this point if you like, but I haven't had great experiences with it. Fold, eat, and enjoy!

No comments:

Post a Comment