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Breakfast Burrito con Salsa Roja

Breakfast Burrito con Salsa Roja
Written by our Executive Chef

Serves: 4 people  (sauce makes 4 cups)


  • 8 Large Pasture Raised Eggs
  • 4 Large Yukon gold potatoes
  • 1 Cup yellow onion, diced small
  • 4 Dried guajillo chilis, stems and seeds removed, rehydrated in hot water for two hours
  • 3 Tablespoons Cup 4 Cup gluten free flour
  • 3 Cloves garlic, minced
  • 2 Bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt to taste
  • 1 Cinnamon stick
  • 3 Tablespoons extra virgin olive oil
  • 1 Cup tomato juice
  • 1 teaspoon white distilled vinegar


  • Cilantro
  • Cotija cheese, crumbled
  • Radish, sliced thin
  • Toasted pepitas


  • Preheat the oven to 375 degrees Fahrenheit
  • Dice the Yukon gold potatoes into medium sized chunks and roast them with a pinch of salt and extra virgin olive oil until they are tender. This may take about 20 minutes.
  • In a medium sauce pot, sauté together the yellow onion and bay leaf in extra virgin olive oil.
  • Once the onions are translucent and tender, add the garlic, guajillo chilis, spices and sauté for five minutes.
  • Add tomato juice, bring the sauce to a simmer for ten minutes and remove from the heat.
  • Remove the bay leaves and the cinnamon stick, season with salt to taste and blend until smooth.
  • Scramble eggs and add the desired amount of sauce. Add garnishes of your choice.

The Build

  • Scramble eggs and add the desired amount of sauce.
  • Add potatoes and garnishes of your choice.
  • Cook your Rise & Puff tortillas to enjoy as a burrito or taco.


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