Authentic Mexican Breakfast Crunch Wrap vs. Recipe Tutorial
[HD VIDEO, PHOTOS & IMAGES]
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WATCH HOW TO MAKE Recipe: Authentic Mexican Breakfast Crunch Wrap
INGREDIENTS:
2 large flour tortillas
3 eggs
2 tablespoons cheddar cheese or Kraft Mexican shredded cheese
1/2 cup hash browns , fried
4 tablespoons Brothers Green Eats Creamy Sauce -- or fresh salsa, or Taco Sauce
4 pieces bacon cooked crisp non-stick spray Brothers Green Eats Creamy Sauce:
1 cup sour cream
1 jalapeno -- diced
1 tablespoon vinegar
1/4 cup cilantro Janes Crazy Mixed Up Lime Seasoned Salt or just salt -- to taste
DIRECTIONS:
FIRST: Fry the Bacon
SECOND: Hash Browns - Put a good bit of oil in a non-stick skillet heat it up to medium high. Drop a jar lid band onto the skillet in the hot oil. Add the hash browns to the inside of the jar band and fry, flipping until brown and crispy on both sides.
THIRD: While the hash browns are frying, make the sauce.
FOURTH: Scramble a egg with salt and pepper
THEN: Start a large skillet to build the Crunch wrap quickly. Use a large skillet over medium heat to warm tortillas. Lay tortilla in the skillet, and warm on each side for about 30 seconds. You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the Creamy Sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.
To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.
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2 large flour tortillas
3 eggs
2 tablespoons cheddar cheese or Kraft Mexican shredded cheese
1/2 cup hash browns , fried
4 tablespoons Brothers Green Eats Creamy Sauce -- or fresh salsa, or Taco Sauce
4 pieces bacon cooked crisp non-stick spray Brothers Green Eats Creamy Sauce:
1 cup sour cream
1 jalapeno -- diced
1 tablespoon vinegar
1/4 cup cilantro Janes Crazy Mixed Up Lime Seasoned Salt or just salt -- to taste
DIRECTIONS:
FIRST: Fry the Bacon
SECOND: Hash Browns - Put a good bit of oil in a non-stick skillet heat it up to medium high. Drop a jar lid band onto the skillet in the hot oil. Add the hash browns to the inside of the jar band and fry, flipping until brown and crispy on both sides.
THIRD: While the hash browns are frying, make the sauce.
FOURTH: Scramble a egg with salt and pepper
THEN: Start a large skillet to build the Crunch wrap quickly. Use a large skillet over medium heat to warm tortillas. Lay tortilla in the skillet, and warm on each side for about 30 seconds. You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the Creamy Sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.
To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.
0:02the mornin
0:04in this the last recipe here this afternoon
0:08is the authentic
0:11Mexican breakfast crunchy
0:15very dope I'm
0:19and I made this on daytime dress it is on Friday
0:23I'm it's really really good and
0:27but the thing about this is I don't know how many have you guys have you goes to
0:31stir fries at all
0:33anyone here to stir fries yes I'm
0:36the
0:40important thing about a stir fry is that you have
0:43pretty much all the ingredients at your hands
0:46before you get that panhard so you just like toss
0:50and move things fast and so you're not chopping you're not doing any prep work
0:54why you got the wake up the skillet on so that's the same thing with this
0:59contract
0:59I made everything in front of the Crunchwrap I'm
1:04at the electro-pop the skillet and for just a couple minutes
1:10maybe not maybe a different Michael mmm
1:14no I don't think so the coop
1:18you mom okay I'm
1:23alright so for this
1:26for this recipe I've made everything in France I made the
1:30I made I'm potato crowns is little
1:34and their you can find these are frozen downstairs you can make your own hash
1:38browns
1:39want to I when I make hash browns
1:42I a I guessing a great a potato
1:46and I put in water
1:50for about 15 minutes to get from the start out on that and then
1:54I dump it I drain the data really well
1:57and then I put it on paper towels in Rome up and get it is dry as possible
2:01I'm and then I have a skillet and then I put coconut oil in the skillet
2:06about two tales as a coconut all and then when I do is
2:09the mason jar leads the tops the Mason dramas
2:13the the lead part that you screwed down with that goes into the pay and
2:18and then I put my hash browns and that's what actually makes around
2:21when round and
2:25and that makes an incredibly crunchy incredibly crispy
2:28lots the what's a fat good
2:31both large potato salt pepper
2:35really good that's how to make a regular hash browns but you can used
2:39tater tots you can use these crowns just depends on what you
2:43what you like right
2:46but what I do wanna do whatever she goes to make us the sauce
2:50but this and the sloth
2:56now you can use all saw if you want to
2:59I'm this again is that
3:03is funny is that this rest this class is really million a recipe recipe class
3:08I'm that
3:15you get your gallard cream
3:25anyone have problems also on trial okay
3:29problems also on track love it okay
3:32is anyone grow it here me
3:35glamour nurse Roger okay
3:38so aunt Rosa I am
3:42is used a lot in and
3:46recipe is and Mexican based recipes
3:50Indian recipes so aunt rosie is for
3:57was gonna get a bunch other
4:03I'll or something I said
4:06I said arm for detente recipes I said well
4:11you know it's a Patrick's Day is Wednesday
4:15and I don't have anything Irish reply Patrick's Day that
4:18you know there's green going into print wrap so
4:22you know if iron if ir
4:26Ireland owns green then they can be the Mexican at the Mexican Irish country up
4:35you in doing anything for Saint Patrick's Day
4:42me nope did you do make corned beef hash
4:49nope
4:53oh wow bird
4:56care the
5:01good
5:04Irish whiskey you put into
5:08were you never hear that rested yep
5:15a really you got it from a race car
5:19would
5:22would opp
5:30all right sir this is the hell up a No you won't have any problems with a
5:34little heat
5:35in very good yes
5:38I could do she got up
5:42and you know sometimes I'm
5:45who I miss all the time how case albania
5:49before I put it in I'm this is see what kind intensities got
5:55I'm go some other times just sweet
5:59you know there's not a lot of heat on it I'm
6:03this one's pretty sweet also
6:11I found that I'm
6:14the older the pepper the hotter the paper
6:17also if you get your help a know when you look at Miss got
6:22cracks our room is going to be a little hotter
6:26and I'll also found that the longer
6:30I'm your your dish that has a helping you know in at
6:35the longer it sits around the harder it gets to you know that
6:40you guys found that out pop
6:44Mon reserves the hotter it gets up
6:48which is interesting because there's actually a paper called ghost pepper
6:51I don't you know back ghost pepper is
6:55I mean is deadly hot
6:58deadly hot when you first a step but then
7:01a within a day and all goes away and that is a sweet pepper
7:05the dish that you made with a hot pepper what
7:10out good now take me up
7:16up somebody here made goes paperless
7:20heap
7:25yeah it's bro from
7:29make or well it so you can there's some people in this
7:33that in the in at the farmers market that you did guess
7:38guess papers from up
7:42this ghetto this gets a little hit a vinegar
7:46I am using rice vinegar cos that's the first thing I pulled out but
7:50I'm it's just a little bit you can use white vinegar
7:56I'm you want to use kinda clear vinegar
8:00so apple cider vinegar is not all that
8:04I'm Chris it doesn't matter cuz kinda going
8:07in the rap so it doesn't matter what color
8:10work or anything like it that I just pull this out
8:17up ok
8:22no I'm it
8:26so this is a little a little cooling ish
8:31I'm cooling ish
8:35in Greeley goes into the country up so everything else is hot
8:40it your house it'll be a lot harder than it is here because
8:43I made this I'm pre-made all this I P prepped all the stuff that's going to be
8:49not
8:49as hot as it would be at home which is good because on Friday when I made the
8:53dish I bird
8:54every single fingerprint of my hand I'm
8:57making it because
9:00assure you I hear mistakes bravery
9:09this is why they pay me the big bucks
9:11I
9:16K U turn your pan up to
9:22like six
9:25her halfway or and you check to see how everything else was going in the oven
9:34because once you start this process you don't wanna stop it you wanna keep going
9:38this is a large
9:45up
9:4830 a.m. with the burrito science and
9:52I'm you can get to to crown traps
9:57if your normal a well I'm sorry
10:00I take that back that's not a that's not appropriate
10:04cook norm I think so is going to make a giant sandwich I think
10:09I'm but a
10:12you know here know if you're a smaller percent risk for two
10:17this makes for two to people okay
10:25we let this heat up just a little bit more there's a lot of recipes
10:33arm on the Internet for this particular
10:38for this particular dish
10:43and this is a lot of I'd like it i think is the sum of fun somebody with
10:52from a came in earlier and said that they weren't very fond
10:57a burritos
11:00the whitewater not bothering you
11:04both run your library does reading UK
11:07you know I burritos okay do and you not like the
11:13the tortilla itself or do not like the stuff that goes into it
11:16usually you like a tortilla
11:19cap all law
11:23circled no this said
11:29okay
11:33have a team them
11:40this is getting hot and its startin to
11:47you wanted to brown up you want the tortilla to get brown on one side
11:51whenever you start to build it and you can use whatever catches you want this
11:56cheese is it just the
11:57is a regular cheddar cheese but you can use if you can find a nice Mexican she's
12:02a melting cheese use that
12:03I'm that this is just a regular old
12:07mild cheddar as it was in the fridge again this is another recipe recipe
12:11home I'm
12:20me keeping back French your
12:24okay so you start by putting your taters down
12:36kinda good size jacket potatoes
12:47up
12:49many but some a gallon
12:58right and then you put some far from I
13:08going okay so far
13:17home
13:19incomes your make our own
13:25a unique keep
13:29then if the temp week
13:33up thank you
13:44now
13:45here comes the hard part yes
13:49you can burn your fingers because this can get free than hot
13:54so now you just start working at around
13:57it's like a burrito
14:00and then you give it a flip just let it sit there for just a second
14:07and let your fingers recover
14:26you comp
14:33make a couple news
14:47I
14:47well you know what I was thinking about maybe using I'm some else like
14:51I'm grace
14:58I'm sorry resort agrees
15:01because I've got it
15:04of now it's alright
15:08your toughen up okay
15:18nothing yeah
15:21does the brown it nicely does that
15:24well do i do
15:31on the one without anyone off
15:51I can hear it underneath me here
15:55sizzling
15:59getting wanted my fingers
16:02up
16:08get up
16:21again gotta work and quickly because I was
16:23now I'm it will still the treaty will step it up
16:29too much for you you can also use a
16:34a turner
16:38spatula so you don't want to sell so badly that's pretty
16:49think painful though
16:53up nope but no good you
16:57a Newbie I'm going to you not the one more
17:05just the skillet is just the way it is right now
0:04in this the last recipe here this afternoon
0:08is the authentic
0:11Mexican breakfast crunchy
0:15very dope I'm
0:19and I made this on daytime dress it is on Friday
0:23I'm it's really really good and
0:27but the thing about this is I don't know how many have you guys have you goes to
0:31stir fries at all
0:33anyone here to stir fries yes I'm
0:36the
0:40important thing about a stir fry is that you have
0:43pretty much all the ingredients at your hands
0:46before you get that panhard so you just like toss
0:50and move things fast and so you're not chopping you're not doing any prep work
0:54why you got the wake up the skillet on so that's the same thing with this
0:59contract
0:59I made everything in front of the Crunchwrap I'm
1:04at the electro-pop the skillet and for just a couple minutes
1:10maybe not maybe a different Michael mmm
1:14no I don't think so the coop
1:18you mom okay I'm
1:23alright so for this
1:26for this recipe I've made everything in France I made the
1:30I made I'm potato crowns is little
1:34and their you can find these are frozen downstairs you can make your own hash
1:38browns
1:39want to I when I make hash browns
1:42I a I guessing a great a potato
1:46and I put in water
1:50for about 15 minutes to get from the start out on that and then
1:54I dump it I drain the data really well
1:57and then I put it on paper towels in Rome up and get it is dry as possible
2:01I'm and then I have a skillet and then I put coconut oil in the skillet
2:06about two tales as a coconut all and then when I do is
2:09the mason jar leads the tops the Mason dramas
2:13the the lead part that you screwed down with that goes into the pay and
2:18and then I put my hash browns and that's what actually makes around
2:21when round and
2:25and that makes an incredibly crunchy incredibly crispy
2:28lots the what's a fat good
2:31both large potato salt pepper
2:35really good that's how to make a regular hash browns but you can used
2:39tater tots you can use these crowns just depends on what you
2:43what you like right
2:46but what I do wanna do whatever she goes to make us the sauce
2:50but this and the sloth
2:56now you can use all saw if you want to
2:59I'm this again is that
3:03is funny is that this rest this class is really million a recipe recipe class
3:08I'm that
3:15you get your gallard cream
3:25anyone have problems also on trial okay
3:29problems also on track love it okay
3:32is anyone grow it here me
3:35glamour nurse Roger okay
3:38so aunt Rosa I am
3:42is used a lot in and
3:46recipe is and Mexican based recipes
3:50Indian recipes so aunt rosie is for
3:57was gonna get a bunch other
4:03I'll or something I said
4:06I said arm for detente recipes I said well
4:11you know it's a Patrick's Day is Wednesday
4:15and I don't have anything Irish reply Patrick's Day that
4:18you know there's green going into print wrap so
4:22you know if iron if ir
4:26Ireland owns green then they can be the Mexican at the Mexican Irish country up
4:35you in doing anything for Saint Patrick's Day
4:42me nope did you do make corned beef hash
4:49nope
4:53oh wow bird
4:56care the
5:01good
5:04Irish whiskey you put into
5:08were you never hear that rested yep
5:15a really you got it from a race car
5:19would
5:22would opp
5:30all right sir this is the hell up a No you won't have any problems with a
5:34little heat
5:35in very good yes
5:38I could do she got up
5:42and you know sometimes I'm
5:45who I miss all the time how case albania
5:49before I put it in I'm this is see what kind intensities got
5:55I'm go some other times just sweet
5:59you know there's not a lot of heat on it I'm
6:03this one's pretty sweet also
6:11I found that I'm
6:14the older the pepper the hotter the paper
6:17also if you get your help a know when you look at Miss got
6:22cracks our room is going to be a little hotter
6:26and I'll also found that the longer
6:30I'm your your dish that has a helping you know in at
6:35the longer it sits around the harder it gets to you know that
6:40you guys found that out pop
6:44Mon reserves the hotter it gets up
6:48which is interesting because there's actually a paper called ghost pepper
6:51I don't you know back ghost pepper is
6:55I mean is deadly hot
6:58deadly hot when you first a step but then
7:01a within a day and all goes away and that is a sweet pepper
7:05the dish that you made with a hot pepper what
7:10out good now take me up
7:16up somebody here made goes paperless
7:20heap
7:25yeah it's bro from
7:29make or well it so you can there's some people in this
7:33that in the in at the farmers market that you did guess
7:38guess papers from up
7:42this ghetto this gets a little hit a vinegar
7:46I am using rice vinegar cos that's the first thing I pulled out but
7:50I'm it's just a little bit you can use white vinegar
7:56I'm you want to use kinda clear vinegar
8:00so apple cider vinegar is not all that
8:04I'm Chris it doesn't matter cuz kinda going
8:07in the rap so it doesn't matter what color
8:10work or anything like it that I just pull this out
8:17up ok
8:22no I'm it
8:26so this is a little a little cooling ish
8:31I'm cooling ish
8:35in Greeley goes into the country up so everything else is hot
8:40it your house it'll be a lot harder than it is here because
8:43I made this I'm pre-made all this I P prepped all the stuff that's going to be
8:49not
8:49as hot as it would be at home which is good because on Friday when I made the
8:53dish I bird
8:54every single fingerprint of my hand I'm
8:57making it because
9:00assure you I hear mistakes bravery
9:09this is why they pay me the big bucks
9:11I
9:16K U turn your pan up to
9:22like six
9:25her halfway or and you check to see how everything else was going in the oven
9:34because once you start this process you don't wanna stop it you wanna keep going
9:38this is a large
9:45up
9:4830 a.m. with the burrito science and
9:52I'm you can get to to crown traps
9:57if your normal a well I'm sorry
10:00I take that back that's not a that's not appropriate
10:04cook norm I think so is going to make a giant sandwich I think
10:09I'm but a
10:12you know here know if you're a smaller percent risk for two
10:17this makes for two to people okay
10:25we let this heat up just a little bit more there's a lot of recipes
10:33arm on the Internet for this particular
10:38for this particular dish
10:43and this is a lot of I'd like it i think is the sum of fun somebody with
10:52from a came in earlier and said that they weren't very fond
10:57a burritos
11:00the whitewater not bothering you
11:04both run your library does reading UK
11:07you know I burritos okay do and you not like the
11:13the tortilla itself or do not like the stuff that goes into it
11:16usually you like a tortilla
11:19cap all law
11:23circled no this said
11:29okay
11:33have a team them
11:40this is getting hot and its startin to
11:47you wanted to brown up you want the tortilla to get brown on one side
11:51whenever you start to build it and you can use whatever catches you want this
11:56cheese is it just the
11:57is a regular cheddar cheese but you can use if you can find a nice Mexican she's
12:02a melting cheese use that
12:03I'm that this is just a regular old
12:07mild cheddar as it was in the fridge again this is another recipe recipe
12:11home I'm
12:20me keeping back French your
12:24okay so you start by putting your taters down
12:36kinda good size jacket potatoes
12:47up
12:49many but some a gallon
12:58right and then you put some far from I
13:08going okay so far
13:17home
13:19incomes your make our own
13:25a unique keep
13:29then if the temp week
13:33up thank you
13:44now
13:45here comes the hard part yes
13:49you can burn your fingers because this can get free than hot
13:54so now you just start working at around
13:57it's like a burrito
14:00and then you give it a flip just let it sit there for just a second
14:07and let your fingers recover
14:26you comp
14:33make a couple news
14:47I
14:47well you know what I was thinking about maybe using I'm some else like
14:51I'm grace
14:58I'm sorry resort agrees
15:01because I've got it
15:04of now it's alright
15:08your toughen up okay
15:18nothing yeah
15:21does the brown it nicely does that
15:24well do i do
15:31on the one without anyone off
15:51I can hear it underneath me here
15:55sizzling
15:59getting wanted my fingers
16:02up
16:08get up
16:21again gotta work and quickly because I was
16:23now I'm it will still the treaty will step it up
16:29too much for you you can also use a
16:34a turner
16:38spatula so you don't want to sell so badly that's pretty
16:49think painful though
16:53up nope but no good you
16:57a Newbie I'm going to you not the one more
17:05just the skillet is just the way it is right now