Chorizo Breakfast Burrito! | Chuds BBQ

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Chorizo Sausage Mix & Rub

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5lbs Pork
1 Chorizo Mix
113g Water
30g Vinegar

TORTILLA RECIPE
450g Bread Flour
15g Kosher Salt
12g Baking Powder
130g Beef Tallow
250g Water

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►Chud Rub and 16 Mesh Black Pepper
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What is going on everybody welcome back to chuds barbecue my name is Bradley Robinson and today I’m going to show you how I made these beautiful delicious cheesy meaty scratch made amazing homemade breakfast cheso burritos coming up this is some pork Pat it dry and what I got here is a

Bunch of of scraps of pork I picked up at my local grocery store this is just some pork butt and some pork belly and I’m going to cut this up to make it nice and small to fit through the grinder and the mixture of this pork butt which has

Some intramuscular fat and this pork belly which has a lot should give us a really nice meat to Fat ratio probably aiming for around a 7030 meat to Fat ratio but again we’re making cheso here so you can make it as fatty as you

Really want a lot of Cho’s got a lot of fat in it tends to be kind of greasy and that’s kind of the appeal but any cuts of pork you can find will work just fine as long as you got a nice ratio that is and if you can find it already chunked

Up like this it’s really convenient shout out to HGB I’m really glad they started selling it like this CU then I don’t have to buy an entire pork butt when I’m only aiming for 5 lbs of meat and just like that 5 lbs of pork all

Cubed up so I’m going to pop this into the freezer for about 30 minutes or so to get nice and cold to ensure we get a nice clean grind as for spices for our tereso today I’m very happy to announce the second addition to our sausage

Making kit lineup cheso this is a really cool one folks as you can see this is a collaboration between chud’s barbecue and ly and Lewis and this is in fact the recipe that ly and Lewis uses for their cheso at the food truck as well as their

CH Papas which is a fantastic side dish evone has a whole video about that on his channel so be sure to go check that out and be sure to subscribe and what’s really cool about this mix is that it’s pretty multi-purpose which is something that we really wanted to do for one of

These mixes because it is in fact designed for a 5B batch of tereso sausage it’s got no pink curing salt in it so you can use it like traditional Teresa where you don’t have to case it so great for beginners into sausage you don’t have a sausage stuffer yet but

Also there’s no binder in there meaning this makes for a pretty good rub as well and I’m very pumped to try it out as a rub I’m thinking on some pork steak some cheso flavored ribs maybe some pork belly burn ends the list goes on blackening seasoning on some fish or

Something sounds pretty good to me and it’s got all the flavors you’d expect from a tereso you know some chili powder salt garlic cumin all that good stuff it smells incredible and it just makes life so simple these are in fact on sale on the website right now so be sure to go

Pick one up and this is a limited run I’m not sure if we’re going to do it again so be sure to act fast if you want to try this out and you’re supporting two small businesses here in Texas do appreciate it now that our meat is nice and cold

Into the grinder we go going through the co die today we’re going to just send it through one time beautiful now that our pork is nicely ground up we’re going to go in with our tereso mix again one package is perfect for 5 lbs of meat which is what

We’ve got here oo that smells really good and we’re just going to start mixing this up very Herby very chilly e and I’m also going to go in with some water I’m going to start out with 5% I just want to get this to a nice mixable

Consistency here and I’m also going to go in with a splash of some white vinegar give it that classic tereso Tang that little bit of bite and just get this all nice and mixed up and just like that our beautiful tereso is done and I went for a pretty coarse texture on this

With that big dye on the grind that’s because I’m really after that crumbly texture you get when you fry this without a casing in a pan but if I was trying to make some traditional Texas style nice and plump links to this batch I’d probably add 10% water I’d probably

Throw about 90 G of milk powder in there to get that really nice bind or maybe some breadcrumbs or seab bind or something like that and it might even throw some cheese in there but we’ll have to do that another time because right now it’s time to move on with

These burritos starting with our tortillas starting by going into our food processor with some bread flour some kosher salt and some baking powder and get that Blended up next up going in with with some Waggy beef towel from South Chicago packing not sponsored or anything like that it

Just makes the best flow tortillas it’s just so smooth and get that worked in as well and once all that’s gotten Incorporated and it’s looking kind of Sandy we’re going to go in with some warm water and once a nice dough ball has formed and it’s pulling away from the

Sides clean our dough is ready give it a few more needs on the table just to make it into a nice ball shape and make sure it’s not too sticky or anything like like that nice and supple and now we’re going to portion this out into some jumbo tortillas for

These burritos weighing it at about 150 g almost nailed it beautiful then simply enough grab a dough ball put all the seams on the bottom so we get a nice round top give the old table roll and there we go and just like that all

Rolled up I’m going to keep them in this tortilla warmer to rest for a good long time that’s really going to help the gluten relax make sure they stretch out nice and evenly while we go ahead and get everything else ready [Applause] all right first things first we’re going

To get our potatoes started so in this pot of water I’m going to go in with some salt and some baking soda give that a little Mixie poo and then in we go kick on the heat bring this up to a boil and cook these till they’re nice and

Tender and while we wait for those potatoes let’s go ahead and bust out our salsa and by salsa I mean more of a jalapeno avocado Crema situation starting by going in with the juice of two limes to start we can always add more if we need it followed by some of

Our diced onion maybe like a quarter of an onion our jalapenos our avocado some cilantro some Crema ooh very nice and for some seasoning I’m going to go into some of the teso mix cuz that sounds great building some more layers of flavor that’s why I like this

Stuff multi-purpose not just for sausage and get that all mixed up I ended up adding a lot more Crema that’s why the volume went up I did throw a splash of water in there too because it was kind of thick but taste and adjust I added a big fat pinch of

Salt and I got to say this is one tasty sauce and just like that our potatoes are nice and soft probing through looking beautiful so I’m going to pull these out send them through a strainer here drain off any extra water and there we go looking good nice and soft and you

Can see all the little fluffiness around the outside of these that’s what the baking soda in the water does kind of releases the pectin and the starch a little bit which will help them get super crispy but I’m going to set these aside until we’re ready to fry them off

Now that our tortilla dough is nicely relaxed let’s go ahead and get these pressed out got the old chud press here nice and hot right around 350° we’re just going to go ahead and press these big boys out not too much of a taco squeal ooh hey

Buddy ooh getting some puff I like to see it that is a good look flower tortilla little stickage tends to happen love it next up we’re going to go ahead and get some of this chizo browned off going to go in with a little bit of oil

Although I doubt we’ll need it because there’s so much fat in this sausage but just to help things get started and then throw a big chunk of this in there love that sound and at this point we’re just going to cook it down like any other

Sausage trying to break it up into some nice little Pebbles and get it nice and brown and right off the bat I’m hit with some of those warming spices that are in there little cinnamon or clove as well as that lovely chili flavor and it smells so good and just like that after

A couple minutes we’ve got some beautiful nice browned up Teresa lot of fat in there definitely going to drain some of that off but I took a little spoonful of it to taste it and it is phenomenal you know not too spicy and uh yeah I’m pretty excited but for now I’m

Going to set this aside to keep warm well we go ahead and get our potatoes fried off got the old deep fryer fired up just going to throw these in there and yeah I definitely need to change that oil out here pretty soon and after just a couple of minutes

These are looking absolutely beautiful nice golden brown on there don’t take long I mean they’re already fully cooked so out they come just going to toss these onto a wire rack drain off any extra oil and immediately out of the fryer we’re going to hit him with some

Salt this is a seasoned salt I made goes great with potatoes beautiful and finally last but not least got to bust out some quick scrambled eggs so going in with a knob of butter followed by some eggs I think this is like eight or nine eggs and

We’re just going to have a nice gentle slow cook to bring these up to a nice scrambled consistency after about a minute or two we’re trying to get some nice curds forming in here so I’m going to go in with some more of that chizo mix just drive home the fact that this

Is indeed a chizo burrito it’ll add some cool color to these eggs and there we go we’re kind of at that soft scramble phase at this point so I’m going to go in with the rest of this Mexican Crema that I have on hand why not oops and get

That folded in and the residual heat in this pan will take these up to a perfect scramble but you can do your eggs however you like on second thought I just looked in the fridge and I had some chives that are not going to last much

Longer so I’m going to go ahead and throw those in there as well just cuz I’ve got them why not and at long last it is finally time to assemble this beautiful cheso breakfast burrito so to start out I’m going to go down with some of our lovely freshly made scrambled

Eggs looking good then we’ll go down with some of our Brown cheso and I should mention that I was kind of aiming for this nice crumbly texture but if you wanted something a little more like you’re going to get at the store I’d probably do a double grind or maybe just

Send it through the small dye that is looking pretty good to me we’re going to go pretty meat heavy on this burrito this is a meat Channel after all but I don’t want to make it too big looking good next up we’ll throw down a couple of these beautiful potatoes be careful

If you make these though cuz they are addicting I have been just snacking on them for the last few minutes perfectly crispy next up we’ll hit it with some cheese this is some tilok cheddar I think I’m reaching maximum burrito capacity also some Waka just for good

Measure got to have some cheese in your burrito folks then some of our salsa that we made oh yeah love that consistency looks so good top that with some onion if that’s your style a little COA can’t have too much cheese folks and to finish it off we’ll throw on some

Cilantro get a few more vegetables in the party and there we go now it’s time to figure out if I made this way too big I think I might have also made it kind of lopsided all right oo just barely love it and now to seal it shut all we

Got to do is pop it seams side down back on the old ched press and get it nice and toasty after a couple minutes let’s check it out oh beautiful toast we’ll hit that top side as well and there we have it a beautifully toasted burrito ow

That’s hot and if there’s one thing I ever learned about burritos it is the fact that you have to roll these up and let them steam a little bit in some foil they come out so much better helps melt all that cheese on the inside too and uh

Highly recommend it beautiful all right moment of truth folks let’s see how this thing came out oo that looks so good what a neat little package go ahead and slice in oh yeah that is a good look burrito right there layers of eggs and meat and cheese and uh I’m pretty excited about

This one got to say f I’ve been meaning to make a nice scratchmade cheesy chizo breakfast burrito for a long time and this is looking and smelling so good so let’s find out how it tastes oh my God that is phenomenal the amount of flavor is just out of control

Little bit of spice little bit of sweetness in that cheso all those warming spices that chili flavor is coming through the texture is so good those crunchy potatoes soft eggs that tortilla is just perfect I mean come on look at this thing who wouldn’t want a bite of that

M the flavors are just perfectly balanced nice and warm nice and cheesy nothing’s too overpowering that is bite of pure happiness I’ve got some taste testers on their way so I probably should wait but uh this actually is my breakfast and that is so good perfect meat ratio

Got to love that boys would you like a tereso burrito breakfast burrito at 5 p.m. yeah why not oh the warmth I was just saying you have to wrap them up cuz it really softens the T like when when I took them off they were toasty and kind

Of hard but once they’re all still crispy on the outside yeah it’s nice once they’re all steamed up Oh Daddy that was really good usually tho I find too greasy but it all soaked into the tortilla and the eggs man that is the Taste of Home for sure wow Saturday

Morning Breakfast you got the cartoons on that cheese is much meler after the little stinch in the oven highly recommend wow that cilantro in there this is just this is just on the solidly in my favorite foods the flavor profile of that tereso is perfect it’s not spicy by any means it’s got

That floral kind of warming this but nothing is too overpowering it’s incredibly meaty too it’s round rounded and it keep like keeps you coming back I’m also a burrito over a taco fan yeah I shouldn’t say that in Austin but I wish there was more burritos here so

This is the same recipe you use at the food truck right yeah and the upcoming brick and Mort that’s right it’s the same one we put it in our all beef sausage and we put in our Cho poas that is so good so easy too making a sausage

That you don’t have to case just stir fry it up call it a day this is pork mhm is too often beef see you can get it in the grocery store like made out of all beef made out of all pork or like a mix of both I think the most classic is

Probably a pork but some of my favorites are beef we’ll have to make a beef one next no I’m going to put fresh Jalapenos in this ooh I sliced them up but I completely forgot I think I just want like a pickled one just right on top of

Each bite there’s got to be some in here somewhere oh yeah this are great little pickle crunch I even know when I made these fantastic burrito fantastic cheso mhm thank you sir what should we cheso next I feel like it’s got to go on all the classic barbecue Cuts you’ve got to

Do your pork ribs you got to do the pork steak I think a chop would be really good especially like maybe Bri and some like tequila oops oh yeah oh dude the guy’s a limit on it I mean we do a lot of beef stuff with at the restaurant so

It’s it’s a pre-made like fajita marinade almost you just mix a little beer lime juice in there yeah I need to use it as a rub this is my first time making actual tereso with it and it’s phenomenal so it’s a unique flavor profile that I feel like compliments any

Meat I kind of want to put it on fish ooh yeah I don’t know why like like a blackening seasoning littleon some shrimp oh yeah coming up well that was certainly a lot of burritos that just got consumed but with this very last bite I think it’s time for the official taste

Test all right y’all and that’s it that how to make some absolutely incredible tereso breakfast burritos I highly recommend giving this recipe a try and I highly recommend picking up some of that tereso sausage mix it really made this process so easy and you don’t have to

Grind your own pork you know you can just go pick up some ground pork or ground beef for that matter and all the flavor is there great for making sausage it’s great for a rub highly recommend it and I definitely recommend making these burritos cuz they were absolutely

Incredible but all that being said if you enjoyed this video let me know by hitting that subscribe button let YouTube know by dropping a like on this video If you give this recipe a try for yourself be sure to tag me on Instagram at chud’s barbecue I love to see what

Youall are cooking big shout out to all the patreon members thank you for supporting team chud and allowing me to keep making all these videos and until the next time I see you please go cook something outside peace