Breakfast Burritos

Remember the stash of chilis from the Spanish place? I had my eye on the ancho chili this time.

In its fresh state is called a poblano chili, also called a pasilla. It is not very hot based on the Scoville scale, but packs a lot of flavor. I found a recipe for a New Mexican style chili sauce, which I thought was fit for this purpose.

1 tbsp ground cumin
1 tbsp dark cocoa powder
salt, to taste
2 cloves garlic, peeled
½ large yellow onion (aprox. ½ cup) peeled and roughly chopped
2 ancho chilis
2 cups water or broth.

Directions:
I didnt' bother removing the seeds, but most recipes asked for it to be removed.
Rinse chilies briefly to dust them off.
Put them in the sauce pan with the water, garlic and onion.
Bring to a boil then cover and simmer for 15-20 minutes.
I saved half of the water in the meantime.

In the blender or using a hand mixer, place the hot chili mixture and add remaining ingredients and process until very smooth. Add the remaining chili water if the mixture is too thick.

So the chili sauce is sorted, time to move to the salsa verde.

I had a tin of tomatillos bought from a store somewhere in Kiama so before it reaches it best before date, it had to be given justice.

The tomatillos were roasted, mixed with half a brown onion, 1 clove of garlic, half a cup of cilantro, a bit of salt, juice of 1 lime and 2 green chilies, and blitzed with a hand mixer.

Easy.

The trickiest part was the tortilla.

1 cup of masa harina

enough water to bind the mixture into a dough

a bit of salt

Mix ingredients and knead until it becomes a pliable dough. Let rest for around 30 minutes. Most people would probably be using a tortilla press to make those perfect circles of soft bread.

I used cling film to line the counter - anti-stickiness mechanism.

reminds me of a scene in Dexter

for a similar reason - to avoid mess!

So because I don't have a tortilla press, i thought Hey maybe I'd be resourceful and use a heavy saucepan!

but them tortillas don't have those weird markings do they? so this one was balled up again!

Option 2 was to use the removable base of a springform baking tin, and use the pestle to weigh it down.

it was a biiiiiiiiiiiiiiiig and heavy pestle, I tell you.

BUT! that didn't quite work either so I just resorted to plain old rolling pin (duh - yeah brain was not working properly on a very early Saturday morning).

Toasted for a couple of minutes on a hot pan and voila! Home made tortillas!

must...work..on...those....perfect circles!

So the breakfast burrito was completed with some scrambled eggs, fried grated potatoes, crispy crunchy bacon, layered and served with the sauce on the side, and some cilantro leaves for garnish.

Well worth all the effort!