Having been raised in Texas most of my life, breakfast food and Mexican food are two things that just seem like they were meant for each other. Whether it’s tacos, burritos, or huevos rancheros, Mexican takes on breakfast are some of my favorites and there are few things I like better than this coffee rubbed steak burrito.
Coffee Rubbed Steak
Ingredients:
2 lbs steak (for this I highly recommend hanger, flat iron, or flank steak)
1 cup ground coffee
2 TBSP kosher salt
Zest of one orange
Instructions:
Mix coffee, salt, and zest and rub your steak thoroughly
Grill meat until you reach desired temperature (medium rare is always recommended for steak)
Pico de Gallo
Ingredients:
4 roma tomatoes, diced
1 medium red onion, diced
1 cup cilantro leaves, chopped
1 jalapeno, minced
2 TBSP lime juice
1 tsp kosher salt
Instructions:
Combine all ingredients
Alternately, you can buy pre-made pico de gallo if you don’t feel like making your own
Guacamole
Ingredients:
2 large, ripe avocados
½ bunch cilantro, chopped
1 TBSP lime juice
1 tsp kosher salt
Instructions:
Peel and mash avocados until desired level of chunkiness
Mix in rest of ingredients
Taste for salt and adjust accordingly
Alternately, you can buy pre-made guacamole if you don’t feel like making your own (it won’t be nearly as good though).
Assembly
Additional Ingredients:
12” flour tortillas
griddled hashbrowns
fried eggs, over easy
sriracha
Instructions:
Lightly grill tortillas to warm them up
Place (in this order) hashbrowns, steak, guacamole, pico, eggs, and sriracha
Roll up your burrito. If you need a visual guide on how to properly wrap a large burrito watch the video linked below:
