Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a jalapeño and Cheese Crusted California Breakfast Burrito featuring smoked tri-tip, hash browns, eggs and so much more!
WHAT YOU'LL LOVE
- Smoking the tri-tip low, then finishing hot for everything else: Cooking the tri-tip on a separate shelf at 250°F first, then pulling the shelf and cranking to 450°F for the tots and griddle work, lets one grill handle both a low-and-slow smoke and high-heat griddle cooking in a single session.
- Chopping and tossing the filling right on the griddle: Using a spatula and dough scraper to chop the tri-tip, tater tots, and onions together directly on the hot surface builds char into every component while combining them, instead of mixing pre-cooked ingredients in a bowl.
- Squeezing egg around the perimeter of the filling instead of pouring it in: Adding the beaten egg around the edges and scraping it inward lets it cook in thin layers that fold into the mixture, rather than pooling and steaming the rest of the filling.
- Building a double-sided cheese crust on the griddle: Laying jalapeño rounds and shredded cheddar directly on the hot surface before setting the rolled burrito on top creates a crisp, cheesy shell on both sides once flipped — something wrapping the burrito in cheese afterward couldn't replicate.
Category
Entree
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
2 hours 1 minute
Calories
938
Chef Tom's Jalapeño and Cheese Crusted California Breakfast Burrito is a delicious recipe packed with flavor. It's made with smoked tri-tip, hash browns, eggs, jalapeño, and cheese for a unique meal. Enjoy this hot breakfast with a kick of spice to start your day!
Ingredients
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Creekstone Farms Prime Tri-Tip Roast
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Heat Maverick’s Jalapeño Vice Hot Sauce
-
Cattleman’s Grill California Tri-Tip Seasoning
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1/4 cup beef tallow, divided
- 1 lb tater tots
-
Cattleman’s Grill California Tri-tip Seasoning
- 3 small red onions, sliced
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Jacobsen Salt Co. Kosher Sea Salt
- 3 cups tri-tip beef, cooked & diced
- 12 eggs, beaten (immersion blender)
- 12 (10”) flour tortillas
- 3 cups Chihuahua cheese
- 3 avocados, halved, pitted
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1 1/2 cups Holme’s Made Marty’s Fire Roasted Green Chile Salsa
-
Heat Maverick’s Jalapeño Vice Hot Sauce, to taste
- 3 dozen thin sliced jalapeño rounds
- 4 1/2 cups shredded cheddar blend
For the Smoked Tri-Tip:
For the Burritos:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF. Set up the grill with a half depth shelf on top, a Yoder Smokers griddle over the fire (smooth side up) and the diffuser or diffuser door removed.
- Trim any silver skin or excess hard fat from the surface of the tri-tip. Coat the surface of the tri-tip with Heat Maverick’s Jalapeño Vice Hot Sauce, then season with Cattleman’s Grill California Tri-Tip Seasoning.
- Smoke the tri-tip on the second shelf of the grill, until it reaches an internal temperature of 125ºF. Remove from the grill. Wrap in foil to rest for 10 minutes. Dice into small pieces for the burrito.
- Remove the second shelf of the grill. Increase the grill temperature to 450ºF.
- Melt 2 tbsp beef tallow. Drizzle over the tater tots. Season with finely ground Cattleman’s Grill California Tri-Tip Seasoning. Spread evenly in a single layer on a sheet pan. Bake on the right side of the grill (away from the fire) for about 15 minutes, until browned on the bottom. Flip, then keep cooking until fully crisped, about 5-10 minutes more.
- When you place the pan of tater tots on the grill, also melt the remaining 2 tbsp of tallow on the griddle. Add the sliced onions to the griddle. Season with Jacobsen Salt Co. Kosher Sea Salt, and let cook, tossing and turning occasionally, until softened and slightly browned, about 15 minutes. Remove from the grill.
- To build the burritos, start two portions by placing 1/2 -3/4 cup diced tri-tip on the griddle for each burrito. Toss to warm through and start to crisp the surface. Add tater tots and griddled onions to each portion. Chop and toss with a spatula and dough scraper.
- Squeeze about two eggs worth of the beaten egg mixture around the perimeter of each portion of filling. Scrape and toss the eggs into the meat mixture as it cooks.
- Place two tortillas on your work surface, overlapping like a Venn diagram. Place the filling from the griddle in the center. Add Chihuahua cheese, Holme’s Made Marty’s Fire Roasted Green Chile Salsa, Heat Maverick’s Jalapeño Vice Hot Sauce and half an avocado. Roll the tortillas tightly around the filling. Repeat for the other portion of filling.
Place sliced jalapeño rounds in a row from front to back, on the griddle. Cover with about 3/4 cup shredded cheddar. Place the burrito on the cheese. When a crust has formed on the bottom, flip the burrito, lengthwise to coat the opposite side of the burrito in cheese. Remove when both sides are coated in crusted cheese and jalapeños.
Recipe Note
Recipe FAQ
Why smoke the tri-tip separately before building the rest of the burrito?
Cooking the tri-tip low and slow on its own shelf at 250°F first, then removing that shelf and cranking the grill to 450°F, lets the same grill handle both a gentle smoke and high-heat griddle work in one session without compromising either step.
Why chop and toss the filling directly on the griddle instead of mixing it in a bowl?
Working the tri-tip, tater tots, and onions together right on the hot surface with a spatula and dough scraper builds extra char into every piece as they combine, instead of just warming up pre-cooked ingredients in a bowl.
Why squeeze the egg around the perimeter of the filling instead of pouring it in?
Adding the beaten egg around the edges and scraping it inward lets it cook in thin layers that fold into the mixture, rather than pooling in the center and steaming the rest of the filling.
Why build a cheese crust directly on the griddle instead of just adding cheese inside the burrito?
Laying jalapeño rounds and shredded cheddar on the hot surface before setting the rolled burrito on top creates a crisp, cheesy shell once flipped — wrapping the burrito in cheese afterward couldn't produce that same crust.
What internal temperature should the tri-tip actually reach?
This recipe pulls it at 125°F, a rare-to-medium-rare finish. As a whole-muscle cut of beef, this is a safe, standard target — there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
3 out of 5 — a hot cast iron griddle or skillet on the stovetop can handle the tater tots, onions, egg, and cheese-crusting steps; the tri-tip could be seared in a skillet instead of smoked, though you'd lose the smoke flavor.
Recipe Highlights
Two-stage grill setup: Low smoke for the tri-tip, then high heat for everything else, in one session.
Griddle-chopped filling: Builds char into the meat and vegetables as they're combined.
Perimeter-poured egg: Cooks in folded layers instead of pooling and steaming the filling.
Griddle-built cheese crust: Creates a crisp shell on both sides of the burrito.
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Nutrition
Nutrition
- Nutrition Serving Size
- 27.89 oz
- per serving
- Calories
- 938
- Carbs
- 41 grams
- Protein
- 84 grams
- Fat
- 49 grams
- Sodium
- 1727 milligrams
