4 keys to make a perfect morning burrito

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The morning bourgeoisie look quite simple, right?

Well, yes and no.

In theory, a morning burrito IS Simple. In execution, may be complicated; But this is only if you lose your concentration in some key steps along the way.

on Phoenix Country ClubAlejandro Martinez, director of culinary operations, creates Burrito’s favorite Burritos for members who marry green pork with scrambled eggs and pepper cheese all served inside a flour tortilla that is rolled, grilled, and finally baked with lime cream.

Fortunately, you do not need to recreate all those ingredients to ascertain a nice burrito for breakfast at home. But you have to adhere to some rules and pay attention to a number of very important details. We asked Martinez to guide us through the steps needed to make a great bourgeoisie for breakfast, no matter the ingredients.

Starts with tortilla

With Burritos, it is easy to distract from the entertainment and exotic ingredients that enter them, but there is the biggest trap that disrupts most amateur chefs. As Martinez admits, there is an ingredient that is absolutely important to make a successful burrito, and is the outer layer you will keep while eating.

“You need a good cake that is soft, reliable, but resistant, so it can keep wet and warm ingredients,” he explains. “As much as I like the scent of corn tortil, they do not hold a lot of moisture before they break down and it is extremely difficult to close and seal them. So flour tortilles are the best.”

Protein power

While Martinez shows Chile’s green pork in his morning Burritos in the club, you need nothing so exotic or involved. In fact, the more attention you pay to the meat, the more you will bypass a much more important ingredient (more about it at one point).

“Meatdo meat you will eat for breakfast on a plate can enter a burrito,” he says. Just make sure you cut the meat into smaller pieces of bite size prematurely.

Said enough.

Say cheese!

As with meat, a burrito’s cheese for breakfast is important, but only in so much that it is present and you are not mistaken to choose the wrong type. More specifically, Martinez avoids using too soft cheeses or those that are made as cream when heated. As you can expect, they only make the husband difficult to eat.

Also, he likes to work with cheeses that boast of a relatively soft fragrance profile. “If they are not the star of the show,” he says, “try to find cheeses that do not defeat the rest of the ingredients.”

The egg comes first

All this leads us to the most important ingredient – except tortilla, itself – and this is the eggs. In Martinez’s opinion, the eggs are, “Burrito’s soul marrying all other ingredients.” Think this way: when eggs are cooked properly, you can or may not notice them. But when they are not, this is the only thing you will focus on. “The difference between a burrito with soft and creamy eggs and a burrito with dried and rubber eggs,” says Martinez, “can ruin the beginning of your day.”

So take your egg cooking seriously. Martinez recommends to caress them, but he adds that they should be soft and creamy scrambled.

To achieve that structure, it suggests adding a sprinkling of milk or heavy cream – or, if you prefer, a sour cream or cream -cream doll – in the mixture, which helps to break the protein in egg whites and creates a softer finished product. Also, cook them over low heat and pay constant attention. “Stir, mix, mix,” he says. “You want to break the curds into small pieces. This will make your eggs soft and creamy.”