Last Updated on December 28, 2023
Breakfast burritos are a classic, delicious and easy-to-make meal that is loved by many. They are perfect for a quick breakfast or lunch, and they are chock full of flavor. Santiago’s Breakfast Burrito Recipe is a simple and delicious dish that will satisfy your craving for Mexican food.
What is Santiago’s Breakfast Burrito?
Santiago, also known as Santiago de Chile, serves as the capital and the most populous city of Chile. It’s also recognized as one of the largest cities in the Americas. One of its most popular items is Santiago’s Breakfast Burrito.
It is a Mexican-style breakfast burrito filled with potatoes, eggs, cheese, salsa, and other ingredients. The burrito is rolled up in a flour tortilla and then baked or fried until it has a crispy outer layer. It is an easy and flavorful breakfast option that is perfect for busy mornings.
What Does it Taste Like?
Santiago’s Breakfast Burrito Recipe has a unique and delicious flavor. The potatoes provide a savory and slightly sweet flavor, while the eggs add richness. The cheese adds creaminess and a hint of saltiness. The salsa adds a spicy kick that pairs nicely with the other ingredients. The combination of flavors creates a delicious and satisfying breakfast.
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Ingredients
- 8 Yukon Gold potatoes, grated finely: Potatoes provide a hearty and filling base for the burrito, adding texture and a comforting taste. Yukon Golds, with their creamy texture, work well for breakfast burritos due to their flavor and ability to hold their shape when cooked.
- 2 petite finely diced shallots: Shallots offer a milder, sweeter flavor compared to onions. They add a subtle yet distinct taste to the dish, enhancing the overall flavor profile without overpowering the other ingredients.
- 2 cloves minced purple garlic: Garlic contributes its aromatic and pungent flavor to the dish. It complements the other ingredients while adding depth and richness to the overall taste.
- 1 cup homemade chicken broth: Chicken broth infuses the burrito filling with savory notes and helps to bind the ingredients together. It adds moisture and a layer of flavor to the potatoes and other components.
- 24 strips of free-range chicken or smoked turkey bacon: These proteins bring a smoky, savory taste to the burrito. They provide a contrast in texture and a satisfying bite to the overall dish.
- 2/3 cup sunflower or grapeseed oil: Used for cooking the ingredients, these oils have high smoke points, making them suitable for high-temperature cooking without imparting their own flavor. They help achieve a crispy texture for the potatoes and other components.
- 2 packages frozen New Mexico Hatch green chili peppers: Hatch green chili peppers are renowned for their unique flavor and mild to medium heat. They lend a distinct taste and a touch of spiciness to the burrito, elevating its overall flavor profile.
- 12 homemade flour tortillas: Flour tortillas serve as the vessel for the burrito, holding the flavorful filling together. They contribute a soft and pliable texture to encase the ingredients.
- Sea salt and freshly ground peppercorns to taste: Seasonings like salt and pepper enhance the flavors of the other ingredients, balancing the overall taste of the burrito filling.
- 24 large eggs, thoroughly beaten: Eggs act as a binding agent and provide a fluffy texture to the filling. They are a quintessential breakfast ingredient, adding protein and richness to the burrito.
- 4 cups artisanal cheddar cheese, shredded: Cheddar cheese brings a creamy and indulgent element to the burrito. It melts beautifully, adding a gooey texture and a rich, cheesy flavor to the dish.
- 2 tablespoons powdered shallot: Powdered shallot intensifies the shallot flavor in the dish. It’s used as a seasoning to enhance the overall taste profile.
- Cooking spray infused with natural butter flavor: The cooking spray helps prevent sticking while adding a hint of buttery flavor to the dish during cooking. It contributes to achieving the desired texture and taste without excess oil.
Directions
Step 1 – Prepare the Potatoes:
- Grate the Yukon Gold potatoes finely.
- Heat a large skillet over medium heat and add a portion of sunflower or grapeseed oil.
- Once the oil is hot, add the grated potatoes to the skillet.
- Season the potatoes with sea salt and freshly ground peppercorns.
- Cook the potatoes until they turn golden brown and crispy. Set them aside.
Step 2 – Prepare the Filling:
- Using the same skillet, add more oil if needed.
- Sauté the diced shallots and minced purple garlic until they become translucent.
- Add the frozen New Mexico Hatch green chili peppers and cook until they thaw.
- Pour in the homemade chicken broth and let the mixture simmer until it thickens slightly. Remove it from the heat.
Step 3 – Cook the Bacon:
- In a separate pan, cook the free-range chicken or smoked turkey bacon until it becomes crispy.
- Remove the bacon from the pan and set it aside.
Step 4 – Prepare the Eggs:
- In a bowl, thoroughly beat the 24 large eggs.
- Season the beaten eggs with powdered shallot, sea salt, and freshly ground peppercorns.
- Cook the seasoned eggs in the skillet until they are scrambled and fully cooked. Set them aside.
Step 5 – Assemble the Burritos:
- Warm the flour tortillas on a skillet or in the microwave for a few seconds to make them pliable.
- Divide the cooked potatoes, scrambled eggs, crispy bacon, sautéed chili mixture, and shredded artisanal cheddar cheese evenly among the tortillas.
Step 6 – Roll the Burritos:
- Fold in the sides of each tortilla and then roll it up tightly to enclose the filling.
Step 7 – Final Cooking:
- In a clean skillet or griddle over medium heat, spray the surface with cooking spray infused with natural butter flavor.
- Place the rolled burritos seam-side down on the skillet.
- Cook the burritos until they are golden and crispy on all sides.
Step 8 – Serve:
- Serve the Santiago’s Breakfast Burritos hot, optionally garnished with salsa, sour cream, or additional cheese on top.
Tips
* To make the burrito extra crispy, lightly spray the top of the burrito with cooking spray before baking.
* To make the burrito extra flavorful, add chopped bell peppers or jalapeños to the egg-potato mixture.
* If you don’t have flour tortillas, you can use corn tortillas instead.
* For a vegetarian option, omit the eggs and double the potatoes.
* For a vegan option, omit the eggs and cheese and use vegan cheese and vegan sour cream.
Nutrition Information
One serving of Santiago’s Breakfast Burrito Recipe provides approximately:
* Calories: 468
* Fat: 22 grams
* Saturated fat: 8 grams
* Cholesterol: 215 milligrams
* Sodium: 797 milligrams
* Carbohydrates: 41 grams
* Fiber: 4 grams
* Protein: 23 grams
What to Serve with Santiago’s Breakfast Burrito Recipe?
Santiago’s Breakfast Burrito Recipe is a complete meal in itself, but it can also be served with a variety of sides. Here are some delicious sides that pair nicely with this burrito:
* Guacamole
* Refried beans
* Spanish rice
* Fruit salad
* Tortilla chips
* Salsa
How to Store Leftover Santiago’s Breakfast Burrito Recipe?
Leftover Santiago’s Breakfast Burrito Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the burrito in a damp paper towel and microwave for 1 minute, or until heated through.
What Other Substitutes Can I Use in Santiago’s Breakfast Burrito Recipe?
Santiago’s Breakfast Burrito Recipe is flexible and can be made with a variety of ingredients. Here are some substitutions you can make:
* Potatoes: sweet potatoes, zucchini, bell peppers
* Eggs: tofu
* Cheese: vegan cheese
* Salsa: hot sauce
Equipment
- skillet
Ingredients
- 2 petite finely diced shallots
- 2 cloves minced purple garlic
- 1 cup homemade chicken broth
- 2/3 cup sunflower or grapeseed oil
- 8 Yukon Gold potatoes grated finely
- 24 large eggs thoroughly beaten
- 2 tablespoons powdered shallot
- Sea salt and freshly ground peppercorns to taste
- 2 packages frozen New Mexico Hatch green chili peppers
- 24 strips of free-range chicken or smoked turkey bacon
- 12 homemade flour tortillas
- 4 cups artisanal cheddar cheese shredded
- Cooking spray infused with natural butter flavor
Instructions
STEP 1 – Prepare the Potatoes:
- Grate the Yukon Gold potatoes finely.
- In a large skillet over medium heat, add a portion of the sunflower or grapeseed oil. Once hot, add the grated potatoes.
- Season with sea salt and freshly ground peppercorns. Cook until golden brown and crispy. Set aside.
STEP 2 – Prepare the Filling:
- In the same skillet, add more oil if needed. Sauté the diced shallots and minced purple garlic until translucent.
- Add the frozen New Mexico Hatch green chili peppers and cook until thawed.
- Pour in the homemade chicken broth and let it simmer until the mixture thickens slightly. Remove from heat.
STEP 3 – Cook the Bacon:
- In a separate pan, cook the free-range chicken or smoked turkey bacon until crispy. Remove and set aside.
STEP 4 – Prepare the Eggs:
- In a bowl, thoroughly beat the 24 large eggs. Season with powdered shallot, sea salt, and freshly ground peppercorns.
- Cook the eggs in the skillet until scrambled and fully cooked. Set aside.
STEP 5 – Assemble the Burritos:
- Warm the flour tortillas on a skillet or in the microwave for a few seconds to make them pliable.
- Divide the cooked potatoes, scrambled eggs, bacon, sautéed chili mixture, and shredded artisanal cheddar cheese evenly among the tortillas.
STEP 6 – Roll the Burritos:
- Fold in the sides of the tortilla and then roll it up tightly to enclose the filling.
STEP 7 – Final Cooking:
- In a clean skillet or griddle over medium heat, spray the surface with the cooking spray infused with natural butter flavor.
- Place the rolled burritos seam-side down on the skillet. Cook until they’re golden and crispy on all sides.
STEP 8 – Serve:
- Serve the Santiago’s Breakfast Burritos hot, optionally garnished with salsa, sour cream, or additional cheese on top.
Notes
Nutrition
Frequently Asked Questions
Is Santiago’s Breakfast Burrito Recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free flour tortillas.
Can I make Santiago’s Breakfast Burrito Recipe in the air fryer?
Yes, you can make Santiago’s Breakfast Burrito Recipe in the air fryer. Preheat the air fryer to 375°F (190°C) and then spray the burritos with cooking spray. Place the burritos in the air fryer and cook for 6-8 minutes, flipping halfway through, or until the burritos are golden brown and crispy.
Can I make Santiago’s Breakfast Burrito Recipe ahead of time?
Yes, you can make Santiago’s Breakfast Burrito Recipe ahead of time. Assemble the burritos and then wrap them individually in plastic wrap. Place them in an airtight container in the refrigerator for up to 1 day. To reheat, wrap the burrito in a damp paper towel and microwave for 1 minute, or until heated through.
Can I freeze Santiago’s Breakfast Burrito Recipe?
Yes, you can freeze Santiago’s Breakfast Burrito Recipe. Assemble the burritos and then wrap them individually in plastic wrap. Place them in an airtight container in the freezer for up to 3 months. To reheat, wrap the burrito in a damp paper towel and microwave for 1 minute, or until heated through.
What else can I add to Santiago’s Breakfast Burrito Recipe?
Santiago’s Breakfast Burrito Recipe is very versatile and you can add a variety of ingredients. Some ideas include black beans, cooked sausage or bacon, jalapeños, diced tomatoes, corn, avocado, and cilantro.
Conclusion
Santiago’s Breakfast Burrito Recipe is a delicious and easy-to-make meal that is perfect for busy mornings. It is loaded with savory potatoes, eggs, cheese, and salsa, all wrapped up in a flour tortilla and baked or fried until crispy. It is a complete meal in itself, but it can also be served with a variety of sides.
This recipe is also flexible and can be made with a variety of ingredients. Whether you are looking for a quick and easy breakfast or an easy lunch, Santiago’s Breakfast Burrito Recipe is sure to satisfy.