Breakfast Burritos

Ingredients:

  • 4 tsp. cayenne or chili powder

  • 4 tsp. garlic, grated

  • 15 to 18 pieces corn or flour tortillas, each about 7” or 8” in diameter

  • 1 tsp. cumin powder

  • 1 tsp. fresh habanero pepper, deseeded, minced

  • 1 small ripe avocado, peeled, pitted, thinly sliced

  • ½ cup cheddar or Colby jack cheeses, freshly grated

  • ½ cup store-bought guacamole or salsa

  • 2 cups Homemade Bold and Browned Beef Stock, Unsalted

  • 1 cup onion, minced

  • 1 4 oz. can diced green chilies

  • 3 Tbsp. tomato ketchup

  • 2 Tbsp. melted butter

  • 1 cup cooked rice, forked through to loosen grains

  • ¼ cup apple cider vinegar

  • 2½ pounds boneless beef chuck roast, whole

Directions:

  1. To make beef filling: pour ingredients into Yedi Pressure Cooker.

  2. Press: SLOW COOKER and HIGH. Set timer to 8 hours. Secure lid.

  3. After cooking cycle, cool slightly before shredding the beef using forks. Stir meat back into its cooking juices. Taste. Adjust seasoning if needed.

  4. To make rice and seasonings: combine ingredients in a small bowl. Warm for 3 to 5 seconds in the microwave oven on highest heat setting. Fork through. Divide into 12 to 18 equal portions. 

  5. To assemble burritos: spoon one portion of rice on tortillas. Spread into a long, flat log in the center of bread. Place small amount of additional fillings on top of rice, like: avocado slices, guacamole and shredded cheese, if using. Spoon over generous portion of beef filling and sauce.

  6. Fold one end of the tortilla so that filling doesn’t spill out. Roll burrito tightly. Serve immediately.”

 

Matthew Revich