breakfast burrito(s)
hi friends, lovers + people probably related to me,
nine is not that significant, but it’s not insignificant either i guess - hope everyone is admiring the leaves
as a morning person it’s been hard getting out of bed when it’s still dark at 7am so i’ve taken to bribing myself with the promise of purchasing some expensive sweaters once i clean out my closet (it’s not really working)
when i first moved to the city an ex-boyfriend introduced me to a v. delicious spicy salsa verde - things more than fizzled with him but i can’t quit buying the salsa
so you can find this salsa at cermak produce (and a couple other local grocery stores, i’ve even seen it at a pete’s in the suburbs one time) - if you see it, buy it - i haven’t been able to replicate it, yet.
this recipe is inspired by two things the massive breakfast burrito at lula cafe (which is best eaten on a sunday in the square with a friend so you can people watch) + Molly Baz’s crunchwrap Xtreme instagram video which i have definitely watched more than once
ingredients
medium to large flour tortillas (depends on how hefty you want these to be)
red onion
bacon
sour cream
hot sauce of your choosing (partial to cholula or valentina)
an obnoxious amount of spinach
1 sweet potato
olive oil
butter
sharp cheddar
an egg or two (if they are small, i like buying the jumbo eggs)
the aforementioned salsa verde or something similar
salt + pepper
a tablespoon or so of water
a nice thing about our wfh new normal is that i can make these on a thursday at 10am, they are also easy to make whenever you want since time is now almost a complete construct
steps
first you’ll want to peel and cut your sweet potato into small cubes, then toss it in a small bowl with a generous amount of olive oil, salt + pepper then roast till slightly crispy at about 400
then wilt your spinach with a little olive oil in a small skillet
cook your bacon in your preferred method (sheet pan, skillet + griddle) - you’ll just want it to be v. crispy so you can crumble it easily
chop some red onion - you’ll want to leave this raw for a little bite
shred some some sharp cheddar cheese (i like these moderately to v. cheesy)
once your bacon + potatoes are done, drain them of excess oil/fat a bit, do the same to the spinach once wilted you won’t want all that moisture
add the potatoes, spinach, onion + bacon all into the small skillet to keep warm - mix it around a bit you’ll want it to be easily distributed
crack an egg in a small bowl + 1 to 2 tablespoons of water, lots of pepper + some salt then whisk together, then melt some butter in a non-stick skillet + heat your tortillas either on a pan or in the microwave (i won’t tell)
gently scramble your eggs - you want them to be cooked but still delicate add them to the other skillet with the rest of the filling + lots of sharp cheddar mix it all together at a low to medium heat until the cheese is fully melted and everything is scrambled together
swoosh some sour cream on your warm tortilla - then add your filling in, drizzle a lot of hot sauce over the top - these are a little messy
don’t stuff it tooooo much otherwise you won’t be able to roll it up + then you’re eating a v. fat breakfast taco
roll it up (follow molly baz’s method for this) + then place it in your nonstick skillet, add a little extra olive oil or butter to the skillet and cook on high till burnished - gently press down then flip over + repeat, you want them to be crispy amazing
slice in half, then spoon the salsa verde on top - do a photo shoot with it because these are v. freaking adorable + also you have to eat them standing up at your counter
particularly good things i consumed this week
having a fresh manicure - it’s not the actual act of getting my nails done but the way they look + make me feel afterwards
my other favorite suburban mexican restaurant (javis) paired with fizzy rosé + a good friend, eaten at my parent’s kitchen table - reminiscent of all those times when we were fresh post-grads
molly young’s latest newsletter/article + the tiers of fun concept - “tier 3 Fun is when something is not fun to experience, nor fun in retrospect, but it IS fun to tell your friends about”
every sweater sandra bullock wears in while you were sleeping
a family favorite to close out birthday szn - italian pot roast, risotto + roasted veggies
tamal tots with some sort of tangy yet spicy aioli a delicious part of a recently re-kindled friendship
currently consuming + hopefully consuming later today
these “cool girl” hoops, this book (it’s campus novel season) + small cheval
as always,
MK