Snoop Dogg’s roll it up ’rito

We love our breakfast burritos out here on the US west coast. Can you blame us? It’s basically breakfast rolled up in a hot, fluffy tortilla. Sounds like a winner to me! I love just about any breakfast burrito – from egg and cheese to potato and bacon – but the one I make at the crib has a special ingredient: Mexican chorizo. I know the Spanish stuff is delicious, but Mexican chorizo gives you that fresh texture you want. Oh, and don’t forget: when it comes to hot sauce, we keep it Crystal here!

INGREDIENTS

• 4 eggs
• 2 tbsp whole milk
• ¼ tsp salt
• 1 tbsp plus 2 tsp vegetable oil
• 1 small starchy potato (115g), peeled and diced into 13mm cubes
• ½ cup (70g) diced red onion
• ½ red capsicum, diced
• 170g fresh chorizo, preferably Mexican*, casings removed
• 2 x 25cm flour tortillas
• ½ cup (40g) grated Mexican cheese blend
• ½ cup (85g) refried beans, warmed
• ¼ cup (65g) tomato salsa
• 2 tbsp chopped fresh coriander
• hot sauce, preferably Crystal*, for serving

METHOD

1. In a small bowl, whisk together the eggs, milk and salt until well combined. Set aside.
2. In a large non-stick frypan over medium-high heat, warm 1 tablespoon of the oil, then add the potato, onion, capsicum and 2 tablespoons of water. Cover and cook for 4 minutes. Uncover and continue to cook, stirring occasionally, until the onions and capsicum are tender and the potatoes are golden brown and crisp, about 3 minutes more. Transfer to a bowl and set aside.
3. Return the frypan to medium-high heat and add the chorizo. Cook until crisp and browned, about 5 minutes, using a spatula to break up the meat into small chunks. Add the cooked chorizo to the potato mixture and wipe the pan clean with paper towels.
4. Return the frypan to medium-high heat and grill the tortillas, one at a time, until soft and pliable, about 15 seconds per side. Transfer to a cutting board.
5. Lower the heat to medium and warm the remaining 2 teaspoons of oil in the frypan. Pour in the egg mixture and cook, using a heatproof spatula to slowly drag the edges of the egg toward the centre of the pan, making large waves in the pan until the curds start to clump, 30 to 60 seconds. Lower the heat to low and add the cheese. Continue to cook until the curds are moist and almost set, about 30 seconds more.
6. Spread half of the refried beans down the centre of each tortilla. Top each with half of the salsa, half of the potato-chorizo mixture, half of the scrambled eggs, and half of the coriander. Fold the sides and ends of the tortilla over the filling and roll up tightly. Serve immediately, with the hot sauce.

*Available from specialty online grocers.

This is an edited extract from Snoop Dogg Presents Goon with the Spoon by Snoop Dogg and Earl “E-40” Stevens, published by Chronicle Books, RRP $50.00. Photography by Antonis Achilleos. Buy now