It’s been raining for two days straight in New York City. It’s times like these that I turn to my freezer for subsistence, like a squirrel dipping into its nut stores when the weather is bad. Here are a few things that I always have in there for occasions such as these:
Carmelo flour tortillas
Carmelo is a Kansas-based tortilla maker focusing on Sonoran-style flour tortillas. Sonora is a region in Northern Mexico where wheat has been cultivated for over 400 years, so flour tortillas are more popular there. Their tortillas are perfectly thin with a satisfying chew. I like the 10-inch size for on-the-fly burrito-ing or as a flatbread for dips. I have the pork fat version at home, but they also have an avocado oil version for vegetarians.
Hot dogs
My love for hot dogs has been well documented and I always have a pack in the freezer. I am not loyal to one particular brand, I always hop around and try different ones. This round I went for Cream Co Meats dry aged hot dogs. I will definitely be getting these again, the lamb casing gives them a great snap and they have the perfect amount of dry aged funk to really intensify the beefiness.
Alexia Frozen Fries
I love fries. In all forms. Shoestring. Crinkle cut. Cottage. Steak. They are all great, and I will not stand for fries slander of any kind. I like having frozen ones around because making them from scratch is a feat best left for professional kitchens. The Alexia Yukon Select fries are my go to because I like how crisp they get on the outside while staying nice and fluffy on the inside.
Armed with my freezer staples I decided to put together a quick breakfast burrito. I’m not usually a fan of burritos in general because they can easily get too heavy. But a breakfast burrito is a whole other story. It’s a great way to get all of my breakfast favorites in one neat package. I am a slow eater so by wrapping it all up in a warm tortilla, it keeps my eggs warm enough for me to savor it.
The key to a great burrito is the construction. Properly layering all the ingredients and wrapping them tightly will ensure that it doesn’t fall apart while eating, or smoosh out when you take a big bite. Follow me along on my breakfast burrito journey.
Breakfast Burrito with Charred Scallions & Fries
Serves 1 | total time: 25 minutes
INGREDIENTS
¾ cup frozen fries
1 tablespoon butter or oil, divided
3 scallions, thinly sliced on a bias
1 hot dog, cut into ¼ inch bias slices
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