1/2 each Tortillas, Yellow Corn, 6 Inch, shelf-stable
2 oz Green Cabbage Coleslaw, shredded, fresh cut
1/2 oz Yellow Peppers
1/2 oz Red Peppers
1/2 oz Green Peppers
1 oz Buttermilk Ranch
2 tsp Jalapeno Garlic Seasoning
2 each Egg Shell, Large Grade A
1 1/2 oz Salsa Verde
2 tsp Cotija Cheese
Recipe Preparation
Burrito: In a saute pan on medium high heat, combine hash browns, brisket, cheese, crema, lime juice, and cilantro. Saute till warmed through, and divide between 2 warmed flour tortillas. Wrap each tortilla into a burrito. Place each burrito on a flat top or griddle pan and cook till golden brown on all sides.
Slaw: Combine Ranch dressing and Jalapeno Garlic seasoning. Let combine overnight for best flavor.
Combine Cole Slaw mix, julienne peppers, and ranch dressing. Hold no longer than 3 hours. Julienne corn tortilla and fry, toss with salt.
For Plating: Place warmed salsa verde on the plate. Place the two toasted burritos on the salsa. Place 2 eggs, cooked to order, on top of the burritos. Toss the dressed cole slaw with the fried corn tortilla strips. Place the dressed slaw on top of the eggs. Garnish with grated cotija cheese.
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