EoMEoTE#7: Breakfast Burrito with Chipotle Ketchup

click to enlarge

Once a month an event draws a crowd
If you cook with eggs and carbs, you’re allowed
Cook Sister! holds sway
Send your entry, don’t delay
Spark a flame, snap a shot...she'll be proud!

After missing the last two installments of the EoMEoTE, you can bet the hen house that I wasn't going to slack when this one came around. I've missed two months' worth of bad puns (no eggxageration- are there any other kind with EoMEoTE?) and questionable haikus (not an alleggation, I swear) fer God's sake, so I just had to step up to the egg cup this month...especially when the henchanting Jeanne asked for limericks! It was eggceptionally difficult to get the word 'Nantucket' out of my head, so I hope you all appreciate my efforts.

We almost always have a huge breakfast on Sunday mornings, skip lunch, and have a light dinner. What fits the bill when pancakes and french toast seem too heavy (yet strangely, not enough), but you still want your brekkie to pack a whallop? Why, a breakfast burrito of course! Home fries, scrambled eggs, cheddar, sour cream, chipotle ketchup, sour cream, avocado and fresh cilantro...all wrapped in a big flour tortilla...now THAT'S what I'm talking about.

I've become completely hooked on chipotle ketchup lately, but I'm not very fond of the price- L2.90/270g bottle! I always experiment with barbeques sauces during the summer anyway, shirrly I could come up with a ketchup as well! What's the difference between the two? As far as I can tell from online sources, not much. Some barbeques sauces (commercial and homemade) are sweeter and some are hotter, while most commercial ketchups (or catsups, if you prefer) are bog-standard concoctions of tomatoes, sugar, and not very spicy "spices". I like bottled ketchup on fries, but that's about it. For anything else, from eggs to steaks (blasphemy!), I want something with more of a presence.

As a matter of fact, this recipe isn't really very different from the sauce I made for the ribs we had last night; use it as you see fit, adjusting the heat level to your own tastes. I would say that this sauce has a heat level of about 4.5/10.

CHIPOTLE KETCHUP

2 tablespoons BUTTER
1 medium ONION, minced
2 cloves GARLIC, minced
1 tablespoon GROUND CUMIN
1 tablespoon DARK BROWN SUGAR
2 CHIPOTLE PEPPERS in ADOBO SAUCE, minced
1 tablespoon ADOBO SAUCE
1 tablespoon VINEGAR
1 tablespoon WORCESTERSHIRE SAUCE
4 tablespoons TOMATO PUREE (TOMATO PASTE)
2 cups WATER
1/2 teaspoon SALT, optional
2 teaspoons SMOKED HOT PAPRIKA, optional

1. Melt the butter in a large frying pan over medium heat. When the foam subsides, add onion and garlic and saute until soft.
2. Add the cumin and brown sugar, stir to combine, and cook for ~1 minute.
3. Add the chipotle peppers, adobo sauce, vinegar, worcestershire sauce, and tomato puree, stir to combine, and cook for ~2 minutes.
4. Incorporate the water 1/2 cup at a time, reducing the sauce before each addition (this should take 20-30 minutes total).
5. Taste the sauce and decide whether you need/would like to add salt and/or smoked paprika. If so, add the spices and cook for a further few minutes. If not, remove the pan from the heat and either use the sauce/ketchup as is, or blitz in a food processor or chopper to make smoother.
6. Cool and use immediately, or refrigerate and use within one week.

Comments

[Stephanie]

Matt and I have decided that, except for the cilantro (of which we are not fond), that sounds just delicious! I have started wrapping everything in tortillas lately; and always with avocado! Yummy...

[Sue]

That looks YUM! Definitely going to be trying that. Avocado AND scrambled eggs, mmmm.

[McAuliflower]

I too love chipotle ketchup!
Last time I made my own ketchup though- I swore it was the last... how did you keep yours from splattering as it cooked?

[RisaG]

Boy does that ketchup sound great. Here in U.S.A. (NJ to be exact) it is also quite expensive for chile-fied ketchup - about $6 U.S. a bottle. So I will try your chipotle version. I love chiles and I love ketchup, but as you said it is always overly sweet. Too much corn syrup in it, in several forms.

My son loves it but I find it too sweet for my teeth at this age (won't reveal that).

The burrito looks amazing too. What an idea. Yum.

RisaG

[Sylvie]

I have had a can of chipotle peppers in adobo sauce that has been sitting on my kitchen counter for a couple of months waiting to be used some way. I think I found it. This does sound good.

[Jeanne]

Hey Moira!

*Love* the limerick!! Bravouef, bravoeuf!! And the burritos sound pretty damn good too. I was toying with making some combo of scrambled eggs and avo last night (salmon and asparagus won, in the end...) so great minds think alike ;-) Thanks for joining in - the roundup should be available next weekend sometime.

[dawn]

Moira,
Kudos on your limerick! Loved it! The part of NYC that I live in has a large Latino community. Breakfast burritos are everywhere. I must admit that none of them look as lovely as yours. I already printed your recipe for chipotle ketchup & will try it out minus the heat. I'm such a wimp when it comes to that.

[Moira]

Hi Stephanie...tortillas are just so easy, aren't they? I love avocado, too...

Hi Sue...yes, it's a combination I've always loved...let me know what you think!

Hi McAuliflower...I used my largest skillet and kept the flame on medium...it bubbled along nicely, but didn't splatter. Do you have a screen?

Hi RisaG...wow, I figured it would be a lot cheaper stateside! Definitely give this one a try, and let me know how it works out!

Hi Sylvie...excellent...I hope you like it! I put chipotles in adobo (and sometimes just the dried chipotles) in my chile. I just love their smokey flavour.

Hi Jeanne...I'm glad you like it! The salmon and asparagus sounds lovely; we had grilled asparagus on Sunday, with a light dressing and some parmiagiano, and it was really good. I'm looking forward to our roundup, as always!

Hi Miss Dawn...thanks, sweetie. If you want to lower the heat, leave out the chopped chipotles and add another tablespoon of the adobo sauce. That's what I did for our bbq sauce when I didn't know if our guests liked things hot, and it came out spicy, with just a leeeeetle heat, chu know?

Cheers all,

[ejm]

Eggad, you have already stolen all the best puns!

Your ketchup sounds great! And we have a source of the best dried chiles - moritas AND chipotles. I'm guessing the moritas would be brilliant in ketchup. (I'll have to look up adobo sauce though)

Was the egg scrambled to go in the burrito?

[Lyn]

I've been looking for a spicy ketchup recipe for a while now and yours seems to be exactly what I'm looking for. Thanks for the post!

[Yvette]

Oh WOW! It looks so ONO ONO! Thank you for your effort and You know.. I never try this chipotle ketchup. I'm willing to eat anything new and I must have this ketchup because it sounds so good! Probably better than original ketchup. You make wonderful photos and they look so sharp so name of brand digital camera you use? Note me and check out my food blog.. it's not much and my writing isn't that really smooth as yours but I'm trying to. *SIGH*

[Lyn]

Oh my god your grasp of the limerick and redone Smiths lyrics astounds me. I am your humble servant in all things.

[Moira]

Hi Elizabeth...yes, the eggs were scrambled! I used dried chipotles in stews and chilis, but I used canned chipotles in adobo sauce for sauces.

Hi Lyn...thanks! Let me know if it fits your bill, o.k.?

Aloha Yvette...thank you, honey girl! Please let me know what you think of the ketchup as well.
I use an Olympus C-5060 Wide Zoom camera and love it. It's got a steep learning curve, which I'm still on, but I think the quality is great for the money. Your photos are lovely on both of your blogs! You have such an individual style, and everything you shoot looks beautiful...especially your kids!

Lyn!!!!! You are so funny, girl! Jeanne really hit on a winner when she chose limericks for the theme this month, huh? I hope she does go with Smiths lyrics next month...that would be hysterical!

Cheers all,

[Lyn]

I am in for the Smiths. Maybe the Cure as well? Pre-1992 only.

[Lady Amalthea]

Moira, this looks great and like a lot of fun. I have a big stack of tortillas in my freezer that I've been searching for ways to use up... I'd have to make it minus the cilantro, though--my partner can't stand the stuff.
The ketchup sounds brilliant. I love making my own sauces and seeing how many different things they can be used on. I can definitely see this on ribs and maybe some fried potatoes as well. Yum!

[Moira]

Hi Lyn...oh, goody! And, yes...it would be a lot of fun to make Robert Smith sing about eggs and toast, too.

Hi Lady Amalthea...yay! We always keep tortillas in the freezer, and I enjoy making them on weekends sometimes...they're the best! We ended up eating this ketchup on everything- it got a bit thicker and a little hotter and it just rocked. I hope you give it a try!

[Yvette]

Where can I find similar ketchup like this one? I don't really want to make it right now or later ..I'm too lazy and blame on summer season!!! By the way, if you like raw fish or poki, there is new recipe on my blog... *MAHALO* for info on your camera =-)

[Jennie]

Skipped over from Michele's - your page is beautiful, the food looks...well, I'm now salivating...and the photographs are wonderful! Nice blog.

[rowena]

Harumphh! I knew that it would be a bad idea to come here before I had anything substantial for breakfast! Moira!!!
;-)

[Moira]

Hi Yvette...hmmm, I'm not sure where you'd fine chipotle ketchup in the islands. Maybe we can do a swap? =)

Hi Jennie...thank you for stopping over, and I'm so happy that you like my blog!

Hi Rowena...well, I do take that as a great compliment, considering that you pump out an absolutely amazing amount of delectable dishes yourself, Missy!

[Reid]

Hi Moi,

I've been quiet lately huh? Anyway, this breakfast burrito sounds delish as always, but then I really don't have time to cook, even on the weekends. =(

BTW...If you haven't been tagged already, I just tagged you for this meme. Looking forward to your write up!

http://onokinegrindz.typepad.com/ono_kine_grindz/2005/06/five_favorite_b.html

[Moira]

Hi Reid...your schedule is just insane! I have not idea how you keep pumping out such awesome shots and reviews, but you do. Not bad for a guy that doesn't even have time to cook!

Thanks for the tag, I'll make sure to get on it this week...

[Yvette]

Yeah..let's do it and I want to try this so tell me what you need from home? You name it as long as it's not too expensive lol!

[Moira]

Hi Yvette...I've emailed you just now...how about a pair of Long's rubber slippahs? =)