Mexican Breakfast Burritos

METHOD

1. Add all the whole spices and dried Chillies to a dry pan on medium heat and toss around for 2-4 minutes till they smell slightly toasted.

2. Tip into a pestle and mortar and allow to slightly cool before grinding to a powder.

3. Add the smoked paprika, garlic granules, oregano, salt, MSG, the juice of the lemons, and crushed garlic.

4. Add the pork mince and thoroughly combine till cohesive.

5. Wrap in cling film and marinate in the fridge for an hour.

6. Preheat the oven to 200C.

7. Add the Albert Bartlett Parmentier Potatoes to an oven tray with the garlic butter and cook for 30-35 minutes, flipping halfway through.

8. Add the Mexican chorizo to a large hot frying pan and break apart, cooking for 5-7 minutes till cooked through, then set aside.

9. Crack and whisk the eggs, add the same pan to medium heat, and tip a quarter of the mix in.

10. Add a large tortilla wrap on top of the egg immediately and continue to cook for 2 minutes to finish cooking the egg then tip out onto a board.

11. Repeat for the rest of the wraps.

12. Add some potatoes, Mexican chorizo, guacamole, garlic mayo, sriracha, sliced chillies, salad, and grated cheese, then proceed to fold the sides a cross and wrap up the burritos.

13. Add the pan to a low heat and lay the burritos seam side down and leave for 4-5 minutes to fuse together the wrap together and seal the burrito.

14. Turn the heat up to high and toast the other sides of the burrito for a minute.

15. Lay on a board, slice through at a slight angle, top with more sauce to you liking and tuck in!

The Guacamole

1. Finely dice the red onion, chillies, coriander, and mince the garlic into a bowl.

2. Add the avocados, salt, and juice of the lime and roughly mash with a fork to your desired consistency of guacamole.

This recipe was photographed and created by @elburritomonster

What you will need