Rustic Mexican Egg Morning Burritos
See why a coarse chop keeps huevo a la mexicana juicy and how to build morning burritos in a flour tortilla, ready to grab and go.
25 min
Fácil
Mexicana
2 servings
The story behind
Chop the onion and tomato coarsely, not into fine dice, and the huevo a la mexicana stays juicy with real texture: larger pieces release less water and keep their bite instead of dissolving into a watery scramble. The dish is named for the Mexican flag, white from the egg and onion, green from the chile and red from the tomato, a combination that shows up on breakfast tables across the country. Folding it into a flour tortilla and rolling it like a burrito makes a practical, portable way to start the day, especially common in northern Mexico, where the flour tortilla reigns. Stretchier and sturdier than its corn counterpart, the flour tortilla holds the filling without tearing. Cook the eggs over medium heat and pull them the moment they set, while still creamy, since residual heat finishes cooking them inside the rolled burrito. Warm the tortilla before filling so it turns pliable and rolls without cracking along the fold.
Instructions
-
1Beat the eggs in a bowl with a pinch of salt and freshly ground black pepper until foamy and the yolks are completely incorporated into the whites.
-
2Heat the butter or oil in a large skillet over medium-high heat.
-
3Add the coarsely chopped onion and sauté for 3 to 4 minutes until it begins to brown and slightly caramelize its edges.
-
4Reduce the heat to medium and add the finely chopped tomato; Cook for 2 minutes so that it releases its juices without completely falling apart.
-
5Pour the beaten eggs over the vegetable mixture in the skillet.
-
6Cook, moving gently with a silicone spatula from the edges to the center, until the eggs are tender and juicy (avoid overcooking them so they don't turn out dry).
-
7Remove the pan from the heat to stop cooking.
-
8Heat the flour tortillas on a griddle over medium heat until they are soft, pliable, and lightly bubbled.
-
9Distribute a generous portion of the Mexican egg in the center of each warm tortilla.
-
10Fold the sides of the tortilla inward and roll tightly from the base up to form closed burritos.
-
11Optional: return the assembled burritos to the comal for 30 seconds on each side to seal the fold and give them a slightly crunchy exterior touch.
-
12Serve immediately, cut in half diagonally if you want a more attractive presentation.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account