Smoked Brisket Breakfast Burrito with Summertime Salsa

Recipe from Chef Jeff Schoening, Machine Shed Restaurant

Smoked Brisket Breakfast Burrito with Summertime Salsa

Ingredients

  • One 10" flour tortilla
  • 3 oz hashbrowns
  • 2 oz smoked brisket
  • 3 oz scrambled eggs
  • 2 oz shredded colby cheese
  • 2 tbs fresh garden salsa

Ingredients

For salsa:

  • 6 whole tomatoes, small diced
  • 1 sweet pepper, chopped (red, green or yellow)*
  • 1 yellow onion, chopped
  • ½ cup cilantro, chopped
  • 2 clove garlic
  • 1 small jalapeno, chopped
  • Juice of ½ lime
  • 1 tsp cumin
  • Salt and pepper, to taste

For the salsa, add all ingredients except one tomato into a food processor. Blend until desired consistency. Add remaining tomato; chill overnight for best results.

To build your burrito, warp all ingredients into a warm tortilla. It's perfect to grab and eat on the go!

*As a variation, substitute sweet corn and rinsed black beans (½ cup of each) for a nice black bean salsa.