Breakfast burritos can be a nice change of pace, and can easily serve multiple guests — if you have a large family or if you are entertaining.
Chorizo is available in MANY different shapes, textures and spices. I prefer to use Mexican chorizo for this recipe. Depending on what is available at your local market, I prefer to use bulk sausage so you can easily fry it up, or else take the sausage out of the casings if you are purchasing sausage links. Here is a good brand, a little spicy, and available at grocery stores and SuperCenters:
- 1 pound of ground Chorizo sausage meat
- 8 eggs, beaten
- 3 medium Russet potatoes (or 2 large)
- 1 small onion (or 1/2 large onion), finely diced
- 3 cloves of garlic, finely diced
- Flour or corn tortillas, quantity will vary depending on size
- Grated cheese of your choice
Prepare the russet potatoes by peeling, and then chopping into small cubes. Add potato cubes to a saucepan of cold water, add plenty of salt, and bring to a boil. As soon as the water begins to boil, reduce heat and simmer just a few minutes until cubes begin to get tender — DO NOT overcook or you will have mush! Drain immediately and set aside.
Begin frying the meat in a large skillet, breaking up the meat as you go. You do not need to oil the pan, there will be enough grease coming out of the sausage. You can add finely chopped onion and/or garlic if you wish. Continue cooking and breaking up the pieces of meat until the sausage is thoroughly cooked. Drain excess grease at the end of cooking, and add potatoes.
Next, beat some eggs — just as you would if you are preparing a mixture for scrambled eggs. Turn the heat on your skillet down to medium-low, and add the egg mixture slowly as you are swirling the eggs and meat together, stirring constantly. The eggs will almost disappear into the meat and have an amalgamated mixture. Remove from heat and serve immediately with flour or corn tortillas and shredded cheese.
If you are using corn tortillas, which I really like, you need to pre-heat them in a skillet with a little oil or cooking spray. Corn tortillas tend to have a drier and more brittle texture than flour tortillas, but lightly frying each one with a teaspoon of oil in a skillet will have them warm and ready to create your wraps.
For a larger group, I like to wrap each burrito in a small sheet of foil, and they will stay warm (or you can keep them in a warm oven).
0 comments on “Chorizo and Egg Breakfast Burritos”Add yours →