Breads & Wraps

June 27, 2016
4 Ways: Frozen Pinoy Breakfast Burritos

DIFFICULTY: Moderate

Makes 3-5 burritos per serving


Ingredients:
Corned Beef Burrito

1 cup cooked rice
3 tablespoons cooking oil
3 cloves garlic, chopped
Salt and pepper to taste
1 white onion, sliced
1 medium can corned beef
¼ cup grated cheddar cheese
2 eggs, cooked as scrambled eggs
5 pieces large tortillas
Wax paper

Tinapang Bangus Burrito

1 cup cooked rice
3 tablespoons cooking oil
3 cloves garlic, chopped
Salt and pepper to taste
1 medium-sized boneless tinapang bangus
3 salted eggs, sliced
5 tablespoons atchara
2 pieces tomatoes, chopped
5 pieces Large tortillas
Wax paper

Arroz Ala Cubana Burrito

1 cup cooked rice
1 tablespoon cooking oil
3 cloves garlic, chopped
Salt and pepper to taste

For ground meat:
1 tablespoon cooking oil
¼ cup ground pork
¼ cup ground beef
2 teaspoons tomato paste
1 tablespoon raisins
1 tablespoon green peas
2 teaspoons soy sauce
Salt and pepper to taste
2 pieces Saba, sliced
3 pieces Eggs
5 pieces Large tortillas
Wax paper

Spanish Sardines Burrito

1 cup cooked rice
1 tablespoon cooking oil
3 cloves garlic, chopped
Salt and pepper to taste
10 pieces Spanish sardines
2 pieces Tomatoes, chopped
5 tablespoons Cilantro, chopped
5 pieces Large tortillas
Wax paper

Procedure:
Corned Beef Burrito

  1. Make sinangag: saute garlic in cooking oil in a pan over medium heat. Mix in rice. Season with salt and pepper. Set aside.
  2. Saute onion in cooking oil. Add corned beef. Cook until most of the liquid evaporates. Set aside.
  3. Cut wax papers into squares, a bit bigger than your tortillas. Set aside.
  4. Assemble: Lay your tortilla in a wax paper. Put the sinangag, corned beef with onions, scrambled eggs and cheddar cheese. Fold in all sides and then roll into a burrito.

Tinapang Bangus Burrito

  1. Make sinangag: Saute garlic in cooking oil. Mix in rice. Season with salt and pepper. Set aside.
  2. Fry tinapang bangus until crisp. After, flake meat. Set aside.
  3. Cut wax papers into squares, a bit bigger than your tortillas. Set aside.
  4. Assemble: Lay your tortilla in a wax paper. Put the sinangag, flaked bangus, tomatoes, salted eggs and atchara. Fold in all sides and then roll into a burrito.

Arroz Ala Cubana Burrito

  1. Make sinangag: Saute garlic in cooking oil. Mix in rice. Season with salt and pepper. Set aside.
  2. Make ground meat: Mix everything together in a skillet until the meat is cooked. Set aside.
  3. Slice saba in 2-3 parts. Fry. Set aside.
  4. Fry eggs into sunny-side-up eggs. Slice into strips. Set aside.
  5. Cut wax papers into squares, a bit bigger than your tortillas. Set aside.
  6. Assemble: Lay your tortilla in a wax paper. Put the sinangag, ground meat, one slice of fried saba and sunny-side-up eggs. Fold in all sides and then roll into a burrito.

Spanish Sardines Burrito

  1. Make sinangag: Saute garlic in cooking oil. Mix in rice. Season with salt and pepper. Set aside.
  2. Cut wax papers into squares, a bit bigger than your tortillas. Set aside.
  3. Assemble: Lay your tortilla in a wax paper. Put the sinangag, 2 pieces Spanish sardines, tomatoes and cilantro. Fold in all sides and then roll into a burrito.

NOTE: If making as baon in advance, you can put your wax-paper-wrapped burritos into a ziplock and then freeze. When you’re about to eat one, simply microwave for about 2 minutes.