[Music]
hi guys we’re going to make the most
amazing breakfast tortillas they are so
quick so delicious it’s an amazing
breakfast brunch or lunch
lovely eggs little bombs of manchego
cheese soft tortillas avocado lime
coriander chili sauce it’s going to be
great now this recipe comes from this
book Jaime’s America is one of my
favorites I think the recipes are
absolutely incredible and in this recipe
of course we’re in LA we’re in East LA
with the Mexican communities I spent a
lot of time in East LA on different jobs
working in schools and different
districts met some amazing people this
tortilla is a homage to them it’s so
simple
I love making this for like two to four
people I get a bunch of plates and I
just cook a couple of things in the
middle of the table first up let’s just
slice up some tomatoes salt pepper
coriander leaves and lime few fresh
chilies so that’s the tomato part then
we’re going to go on to the avocado part
now avvocato can depending on the
variety start oxidizing in discoloring
and a thin little stock that is citrus
especially lime
so just a little squeeze of lime juice a
light seasoning you can finally slice it
if you want and then you can just push
it down just to make it look nice I’m
going to use some wheat tortillas here
reheat these I’ve got a little planter
here or in a dry pan non-stick I don’t
want them crispy I just want them bendy
and warm really important pan on to a
medium-high heat we’re going to need
some eggs we’re going to add spring
onions or scallions
I saw variations of these eggs in the
States and with the Mexican communities
I really love this method manchego
cheese so I’m just going to grate it’s
about a heaped tablespoon
that’s the seasoning if you wanted to
you could just get your knife and do
little nuggets of manchego and they
won’t fully melt completely until you’ve
finished so you get little bombs of
cheese
in your scrambled egg these two eggs
from my chickens you can see they’re all
different sizes and that’s what happens
when you got chickens because they’re
different ages six eggs will probably be
enough for four people actually having a
few ribbons of the yolk and the white is
quite nice so that kind of loose
whipping like that is absolutely cool
I’m going to use just a tablespoon of
oil and just a little bit of butter in
we go with the eggs right now I love to
use a spatula for this really important
easy
lovely little sheep in here so literally
I’m going to take it off the heat now
because I’m reading the temperature and
I don’t want to overcook it so we want
sheets and undercooked if it’s cooked in
the pan it will be overcooked in your
mouth and in the plate in with the
spring onions so I’m just folding these
sheets over look look look look at the
texture that’s what we want really loose
eggs
we haven’t kind of cooked the protein so
they ridiculously firm and it’s like you
know it’s textually incredible with
those little bombs of manchego and the
seasoning and the flavor you will never
regret cooking eggs like this so let’s
play one I’ve just warmed up a tortilla
on one side it’s not crispy it’s nice
and bendy I’m then going to get some of
these beautiful tomatoes and lime juice
coriander seasoning beautiful beautiful
colors avocado and then we’ve got these
amazing eggs and this is all about
texture layers flavors look at that the
homemade chili sauce comes out this one
is next-level click the link up there
and I’ll show you how to make my one it
took me months to get it right and then
what I might do is finish it just with a
little manchego over the top long
strokes and look at those colors guide
that just reminds me of my time in
America with my mate rego in East LA
absolutely gorgeous I hope you like that
if you do like it if you want to do the
chimney soars pick the link up there or
in the information box below
happy breakfast happy brunch happy lunch
every day yeah
[Music]
hi guys we’re going to make the most
amazing breakfast tortillas they are so
quick so delicious it’s an amazing
breakfast brunch or lunch
lovely eggs little bombs of manchego
cheese soft tortillas avocado lime
coriander chili sauce it’s going to be
great now this recipe comes from this
book Jaime’s America is one of my
favorites I think the recipes are
absolutely incredible and in this recipe
of course we’re in LA we’re in East LA
with the Mexican communities I spent a
lot of time in East LA on different jobs
working in schools and different
districts met some amazing people this
tortilla is a homage to them it’s so
simple
I love making this for like two to four
people I get a bunch of plates and I
just cook a couple of things in the
middle of the table first up let’s just
slice up some tomatoes salt pepper
coriander leaves and lime few fresh
chilies so that’s the tomato part then
we’re going to go on to the avocado part
now avvocato can depending on the
variety start oxidizing in discoloring
and a thin little stock that is citrus
especially lime
so just a little squeeze of lime juice a
light seasoning you can finally slice it
if you want and then you can just push
it down just to make it look nice I’m
going to use some wheat tortillas here
reheat these I’ve got a little planter
here or in a dry pan non-stick I don’t
want them crispy I just want them bendy
and warm really important pan on to a
medium-high heat we’re going to need
some eggs we’re going to add spring
onions or scallions
I saw variations of these eggs in the
States and with the Mexican communities
I really love this method manchego
cheese so I’m just going to grate it’s
about a heaped tablespoon
that’s the seasoning if you wanted to
you could just get your knife and do
little nuggets of manchego and they
won’t fully melt completely until you’ve
finished so you get little bombs of
cheese
in your scrambled egg these two eggs
from my chickens you can see they’re all
different sizes and that’s what happens
when you got chickens because they’re
different ages six eggs will probably be
enough for four people actually having a
few ribbons of the yolk and the white is
quite nice so that kind of loose
whipping like that is absolutely cool
I’m going to use just a tablespoon of
oil and just a little bit of butter in
we go with the eggs right now I love to
use a spatula for this really important
easy
lovely little sheep in here so literally
I’m going to take it off the heat now
because I’m reading the temperature and
I don’t want to overcook it so we want
sheets and undercooked if it’s cooked in
the pan it will be overcooked in your
mouth and in the plate in with the
spring onions so I’m just folding these
sheets over look look look look at the
texture that’s what we want really loose
eggs
we haven’t kind of cooked the protein so
they ridiculously firm and it’s like you
know it’s textually incredible with
those little bombs of manchego and the
seasoning and the flavor you will never
regret cooking eggs like this so let’s
play one I’ve just warmed up a tortilla
on one side it’s not crispy it’s nice
and bendy I’m then going to get some of
these beautiful tomatoes and lime juice
coriander seasoning beautiful beautiful
colors avocado and then we’ve got these
amazing eggs and this is all about
texture layers flavors look at that the
homemade chili sauce comes out this one
is next-level click the link up there
and I’ll show you how to make my one it
took me months to get it right and then
what I might do is finish it just with a
little manchego over the top long
strokes and look at those colors guide
that just reminds me of my time in
America with my mate rego in East LA
absolutely gorgeous I hope you like that
if you do like it if you want to do the
chimney soars pick the link up there or
in the information box below
happy breakfast happy brunch happy lunch
every day yeah
[Music]
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