Sorry about the green grass in the background – I know most of you prefer a snow-white backdrop for food photography! I have to take the shots outside to avoid using the flash, and so it’s either a background of grass, white sand beach or the sparkling water of the pool. Mexico for the holidays. Ho humm! Sorry. Would you feel better if I told you it was raining?
Breakfast this morning was a blast from our Honduran past – the kind of hearty breakfast that takes too much time to make, but is absolutely worth it. This dish was born in a Honduran kitchen (sin refri) as a way to get rid of marinara sauce leftovers. It’s the kind of dish that can take many hours to assemble each part, but if you plan ahead, and do a little here and there, it can be a cinch. Parboil the potatoes and make the beans and salsa ahead of time and you’ll be happy. My burritos today sported a stewed tomato with Mexican pickled onion salsa rather than a thick red sauce.
- 2 large yellow potatoes, parboiled and diced
- 1/2 large white onion, diced
- 2 Tbs. oil
- 2 Serrano peppers, thinly sliced
- salt and pepper to taste
- 1 cup cooked black beans
- 1 cup grated white cheese (manchego, queso blanco)
- flour tortillas
- 1 cup salsa, warmed
- 1 cup simple guacamole
Saute the onions and Serranos in oil. Once the onions become translucent, add the diced parboiled potatoes and cook until they become crisp on the bottom. Turn potatoes and brown.
To assemble the burritos, place a little bit of the potato filling, cheese and beans in a flour tortilla and fold it in half. Toast the burrito in a hot pan until it starts to brown and then flip it to the other side. Once the burritos are plated, they should be covered with the warmed salsa and a side of guacamole. Garnish with chopped cilantro.