Today, Josh is showing you how to create the Popeye's Breakfast Burrito from the GMM episode, Will It Breakfast Burrito? Make your own with the recipe below! MK #047

Check out GMM #1830, Will It Breakfast Burrito?    • Will It Breakfast Burrito? Taste Test  

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Time Codes:

Chorizo 0:38
Eggs 6:08
Hashbrowns 9:56

Recipe

Step 1: Chicken Tendie Chorizo
Ingredients
* 4 Chicken tendies
* 1 cup water
* 2 cloves garlic
* 2 guajillo chilies
* 1 Tbsp vinegar
* 1 tsp oregano
* ¼ tsp salt
* ¼ tsp cinnamon

1) Heat a small sauce pan on medium high heat. Chop chilies into 4 pieces each and add to the pan. Toast for about 3 minutes, stirring occasionally until fragrant and slightly scorched. Add 1 cup of water to the pan, turn off the heat, then let sit, covered, for 10 minutes.
2) Add the chilies and water to a blender with garlic, guajillo chilies, vinegar, oregano, salt, and cinnamon and blend on high until smooth.
3) Heat 2 Tbsp of vegetable oil in a sautee pan on medium high heat. Finely chop the chicken tendies until there are no chunks larger than ½ cm. NONE. NOT EVEN ONE.
4) Sautee the chicken tendie bits in the oil until slightly crispy then add the chile puree from the blender. Sautee until mixture is almost completely dry and fully incorporated into the chicken.

Equipment
* Small sauce pan
* Cutting board
* Knife
* Wooden spoon
* Vitamix

Step 2: Gravy Poached Eggs
Ingredients
* 1 cup gravy
* 1 cup water
* 3 eggs

1) Heat gravy and water together in a small saucepan over high heat until the mixture boils, then turn the heat to low and allow to simmer.
2) Crack your eggs into a fine mesh sieve to drain off the more liquidy whites, then add each egg to a separate small bowl.
3) Use a slotted spoon to gently swirl the water until it creates a slowly moving whirlpool in the center. Drop an egg into the whirlpool VERY CAREFULLY, then cover the pan with a lid and let sit for 5 minutes.
4) Remove the eggs with a slotted spoon onto a paper towel and let dry. Repeat with the other eggs.

Equipment
* Fine mesh sieve
* Slotted spoon
* Small saucepan
* Lid
* Medium plate

Step 3: Red Bean Hashbrowns
Ingredients
* 1 order mashed potatoes and gravy
* 1 order cajun red beans and rice
* ½ cup flour
* ½ tsp baking powder
* ½ tsp cajun seasoning
* 1 quart vegetable oil

1) Start with cold mashed potatoes and red beans and rice. Mash them together with flour, baking soda, and cajun seasoning in a large mixing bowl. Use your hands to mold the mixture into small, tatertotlike cylinders on a baking sheet and let freeze for at least two hours.
2) Heat vegetable oil to 350 degrees. Drop the tots in the oil, working in batches of 7 or 8 at a time, and fry for 4 minutes, until golden brown. Remove and let drain on a baking rack.

Equipment
* Large mixing bowl
* Silicone spatula
* Baking sheet + silmat
* Medium saucepan + hot oil
* Slotted spoon
* Paper towels

Step 4: Assemble
Ingredients
* ½ cup mayo
* 1 Tbsp Louisiana hot sauce
* 1 Tbsp finely chopped pickles
* 1 Large flour tortilla
* 1 bowl chicken chorizo
* ½ cup shredded cheddar cheese
* 2 poached eggs
* 1 bowl potato rice tots

1) Whisk together mayo, hot sauce, and chopped pickles.
2) Turn pan to high heat and throw on your tortilla, just until it’s golden and pliable. Add your chorizo, tots, poached eggs, and a hefty schplap of pickle mayo salsa.
3) Roll up that burrito, then sear off the fold for 30 seconds in your hot pan.

Equipment
* Crepe maker
* 3 spoons