Tapa Brekkie Burrito

Travelling is one of the things that’s on my list for the year. Whenever I travel, I get to taste the best food from different countries that I visit. You know what I always look for? A travel friendly food! One of the most handy, convenient and delicious food that I eat in Australia is a Breakfast Burrito.

When I got here in the Philippines, I decided to make a Filipino version in which I added the famous pinoy breakfast food- TAPA! Aside from eating it with eggs and fried rice, you can make it into a breakfast take out food like this one. A fun twist on your buritto cravings.

With simple ingredients, you can try it easily at home!

Breakfast Burrito made with Filipino Tapa

Tapa Brekkie Burrito

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Cuisine: Filipino

Serves: 4 pieces

Ingredients

• As needed Olive Oil
• ½ kilo Marinated Beef Tapa Slices
• 4 eggs
• 1 pc Avocado, sliced thinly
• 4 pcs. Tortilla wrapper, medium size
• 4 tsps tomato chutney or relish
• 4 tbsp fresh yoghurt
• 4 pcs fresh calamansi (lime may be substituted)
• Fresh water cress or chilli leaves

Procedure

1. In a shallow frypan, heat the oil and fry your tapa slices, until cooked through and the marinade is cooked off. Set aside.
2. Warm the tortillas on low heat in an oven, or microwave.
3. Crack a single egg in a small fry pan with a little olive oil. Quickly scramble it and season with salt and pepper, cook on one side only until it is just cooked through.
4. Lay a single tortilla on a chopping board. Place the thin cooked disc of scrambled egg on the tortilla.
5. Place two or three pieces of tapa on top of the eggs, along with 1 tablespoon of yoghurt, 1 teaspoon of relish, and two or three slices each of tomato and avocado. Place a little water cress, or a stem of chilli leaves on top.
6. Using a small strainer, Squeeze a fresh calamansi or a lime wedge over the top.
7. Roll the tortilla as you ordinarily would for a burrito. Tucking one end in and leaving the other end open. Roll in parchment paper and twist of the ends to hold the burrito in shape when eating.

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Here’s how I would love to make this dish:

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