Breakfast Burrito con Salsa Roja

Serves: 4 people  (sauce makes 4 cups)

Ingredients

• 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

Garnishes

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

Method

• 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.