Monday
Tapa breakfast burritos
All your favorite breakfast components are bundled up in
this hearty wrap. It’s the perfect grab-and-go meal during the early morning
rush.
Tapa breakfast
burritos
·
Serves 4
·
Prep Time 30 minutes
·
Cooking Time 15 minutes
Ingredient
For The
Atsuete Rice
·
2 tablespoons atsuete oil
·
6 cloves garlic, minced
·
4 cups cooked rice, preferably a day old
·
salt and pepper, to taste
·
4 flour tortillas
·
500 grams beef tapa, cooked and chopped
·
6 scrambled eggs
·
1 medium cucumber, diced
·
4 tomatoes, diced
·
1/2 head iceberg lettuce, shredded
·
1/2 cup grated cheddar cheese
·
pickled vegetables (atsara), to serve
Recipe
1. Make
the atsuete rice: Heat atsuete oil in a frying pan. Add garlic and sauté until
brown. Add rice and mix well. Season to taste with salt and pepper. Set aside.
2. Heat
a flour tortilla on a preheated grill or frying pan. Place the tortilla on a
plate.
3.
Arrange atsuete rice, cooked tapa, scrambled eggs, cucumber, tomatoes,
lettuce, and cheese on the center of the tortilla. Roll tightly and secure with
a toothpick or wrap in aluminum foil. Repeat with remaining ingredients to make
a total of 4 burritos. Serve with atsara on the side.
