Ribeye Steak & Eggs Breakfast Burrito Recipe On The Wildfire Griddle! | Ballistic BBQ

This breakfast burrito is PACKED with flavor! Grilled adobo ribeye, diced potato, onion, egg all cooked on the Wildfire Stainless Steel Griddle: https://wildfireoutdoorliving.com/griddles.
Salsa de Molcajete Recipe
EQUIPMENT
Molcajete and Tejolote (Mortar and Pestle)
Comal or griddle
INGREDIENTS
2 Tomatoes
1 Jalapenos
2 Serranos
1 Garlic clove
Salt, to taste
INSTRUCTIONS

Wash tomatoes and peppers; remove stems.
Warm comal or griddle over medium-high heat.
Place tomatoes and peppers on a hot comal or griddle. Roast until tender, turning constantly.
Using the molcajete and tejolote (or mortar and pestle) grind garlic clove.
Add roasted tomatoes and peppers one by one, grinding as you go.
Add salt to taste and mix well.
Enjoy!

NOTES
If you don't have a Molcajete or a Mortar and Pestle, you can use a bowl and a strong cup (don't use glass), like a Yeti mug. Place the ingredients in the bowl and grind them with the cup, one by one. (Recipe from Tortillas and Tequila)

Avocado Salsa

Ingredients
3 tomatillos husks removed
½ onion quartered
1 garlic clove
1 jalapeño stem removed
4 cups of water
Salt to taste
Handful of fresh cilantro
Juice of 2 limes
2 avocados pitted
1 tablespoon olive oil optional
Instructions
Add tomatillos, onion, garlic, and jalapeño in a large stock pot.
Add enough water to cover.
Bring to a boil.
Let boil 6-8 minutes, or until tomatillo is soft.
Turn off the stove.
Add cooked tomatillo, onion, garlic, and jalapeño to a blender with 1 cup of the water used in boiling.
Discard the rest of the water.
Be very careful. It will be very hot.
Blend until smooth.
Add salt, cilantro, lime juice, and avocado.
Blend until smooth.
Taste for good measure.
Serve and enjoy! Recipe by MAGGIE UNZUETA

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