Man, I love a breakfast burrito and this Saturday morning we had some at the tailgate that totally hit the spot! The burritos were stuffed with steak, scrambled eggs, queso fresco, diced tomatoes & onions and homemade tomatillo-avocado salsa. I got the tomatillo-avocado salsa recipe from Marcela Valladolid on Mexican Made Easy and it was to die for; I am going to have to refrain myself from making this on a weekly basis. The steak marinated over night in Newman’s Own Lighten Up Lime Vinaigrette, cumin and cilantro and then grilled to medium rare. These burritos are perfect food for an early game tailgate, because they can be put together the night before and then just warmed up the next day (which is what I did). All you have to do is make the burritos and wrap them individually in aluminum foil and place them in a baking dish in the fridge over night. The next morning pop the dish in the oven on 350 for about 30 minutes to an hour and you are good to go! I like to keep mine in a Built Bag so they stay warm, you can just see the polka dot bag on the left side of the tailgate set up, full of burritos ready for everyone to grab one!
Sincerely Loving Food & Football!
Football Breakfast Burritos (makes 6)
2 Large Ribeye Steaks
¾ C Newman’s Own Lighten Up Lime Vinaigrette
2 tsp Cumin
Handlful of chopped cilantro
½ block Queso fresco
1 tomato, diced
½ onion, diced
Tomatillo-Avocado Salsa from Marcela Valladolid
4 Tomatillos, husked and rinsed
1 avocado, pitted, peeled and halved
1/2C Cilantro leaves
1 serrano chile
1 tbl lemon juice
Salt and pepper
Mix the vinaigrette, cumin and cilantro in a small bowl to make your marinade. Put the steaks in a large zip top bag, add the marinade and refrigerate for at least 2 hours, up to 24.
Assemble the tortillas: Spread some salsa on a tortilla, layer on the steak, top with eggs, tomatoes, onions and cheese. Then roll them up and wrap with aluminum foil.