Guajillo breakfast burrito

This recipe was developed by chefs at the University of Wisconsin Madison during one of our product trainings.

Serving size: 1 burrito

Ingredients

Omni pork chorizo
1 pound Omni ground pork
1 ounce canola oil
2 garlic cloves, minced
1 tablespoon + 1 teaspoon canola oil
1 tablespoon ground cumin
2 1/4 teaspoons ancho chili concentrate
1 tablespoon + 1 teaspoon smoked paprika
1 ounce achiote paste
1 1/4 ounces vegan chicken stock
1 ounce poblano pepper
1/4 cup + 1 1/2 teaspoons lime juice
1 tablespoon + 1 3/4 teaspoon guajillo powder
1/2 cup water

Guajillo sauce
1 pound dry guajillo peppers, stems removed
2 gallons water
5 ounces garlic cloves
16 ounces vegan chicken base
4 ounces scallions
3 tablespoons lime juice
2 quarts reserved guajillo broth

Tofu scramble spice
7 teaspoons ground turmeric
3 teaspoons white pepper
3 teaspoons garlic powder
1 teaspoon cayenne powder
3 teaspoons onion powder
3 teaspoons ground cumin
2 teaspoons Kosher salt

Tofu scramble
1 pound tofu, extra firm, drained, pressed, crumbled
3 teaspoons tofu scramble spice
1 1/2 ounces vegan butter

Papas bravas spice mix
1 tablespoon + 1 3/4 teaspoon ground cumin
1 tablespoon + 1 3/4 teaspoon smoked paprika
1 tablespoon Kosher salt
1 tablespoon + 1 3/4 teaspoon guajillo chile powder
1 tablespoon ancho chili powder

Papas bravas
1 pound russet potatoes, peeled, diced
1 ounce canola oil
1 garlic clove, minced
2 tablespoons papas bravas spice mix

Quick pickled red onions
5.5 ounce red onions, julienned
8 ounces rice wine vinegar
8 ounces red wine vinegar
1/2 teaspoon Kosher salt

Burrito (for 1 burrito)
2 ounces guajillo sauce
1 ounce tofu scramble
1 ounce papas bravas
1/2 ounce quick pickled red onions
1 ounce omni pork chorizo
1- 10 inch flour tortilla
1/2 ounce NUMU mozzarella shreds
1/2 ounce canola oil
1 tablespoon cilantro, chopped
1 tablespoon scallions, chopped

Preparation

1. Make the Omni pork chorizo – Mix together the garlic cloves, canola oil, cumin, ancho concentrate, smoke paprika, achiote paste, vegan chicken stock, poblano pepper, lime juice, guajillo powder and water in a large pot. Blend with an immersion blender.
2. Add oil to pan over medium heat. Add pork, breaking up into small chunks.
3. Once pork is browned, add 8 ounces of the marinade. Cook for 5 minutes. Set aside.
4. Make the guajillo sauce – Bring water to boil and add vegan chicken base. Add guajillos and cover. Cook on low heat for 1 hour.
5. Add garlic cloves and cook for 10 minutes.
6. Add lime juice and scallions. Remove from heat. Strain peppers and reserve 2 quarts of cooking broth.
7. Put strained peppers in a blender only half full. Pour in reserved broth and blend until smooth.
8. Repeat step 7 until all peppers are smooth. You’ll want to keep all broth until you are done. Once done, set aside.
9. Make the quick pickled red onions – Mix together vinegars and salt. Add onions. Let sit for 1 hour in a cooler.
10. Make the tofu scramble – Mix together all tofu scramble spice mix ingredients in a small bowl until well-combined. Set aside.
11. Melt vegan butter in a skillet. Add crumbled tofu and cook until brown. Then add the tofu scramble spice mix. Cook for an additional 3-5 minutes. Set aside.
12. Make the papas bravas – Mix together all papas bravas spice mix ingredients in a small bowl until well-combined. Set aside.
13. Add oil to a hot non-stick skillet. Cook potatoes until golden brown. Add garlic, then turn heat to low and add 2 tablespoons papas bravas spice. Cook a few more minutes. Set aside.
14. Make the burrito – Warm the tortilla on a flat top. Add tofu scramble, papas bravas, Omni pork chorizo and NUMU mozzarella. Roll into a burrito and grill on flat top. Once browned, remove from heat and plate. Cover with guajillo sauce, garnish with red onion, cilantro and scallions.