Chorizo Breakfast Burritos

User Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
| Rate Recipe
Chorizo Breakfast Burritos

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Filling
  • 1/4 onion
  • 1 jalapeño pepper
  • 8 eggs
  • 4 flour tortillas
  • cheese (Monterey Jack or mozzarella)
  • 1/2 pound chorizo (or standard sausage)
  • For the Potatoes
  • 1 potato
  • 1 teaspoon chili powder
  • salt
  • black pepper
  • olive oil
  • For the Tomatillo-Chipotle Salsa
  • 4 tomatillos
  • 2 garlic cloves
  • 2 chipotles in adobo
Difficulty:

It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But I think it's the salsa that really amps them up. If you've never combined eggs and a tomatillo-based salsa before, then you're in for a treat!

Directions

  1. Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder. Bake diced potatoes in oven at 400ºF for 20-25 minutes, giving them a toss after 15 minutes or so.
  2. Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400ºF for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa, you can add 2-3 tablespoons of water.
  3. Sauté the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
  4. Finely chop 1/4 onion and 1 jalapeño pepper (use less jalapeño if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add to onion-jalapeno mixture, cooking over medium-low heat. Set aside when done.
  5. To build the burritos, start by heating up a tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.

Chef Notes


For speed, I usually add the potatoes, salt, pepper, chili powder and oil to a bowl and cover with plastic wrap.  Shake vigorously for  10-15 seconds and the potatoes will be well coated.

Rate this recipe

Votes: 0
Rating: 0
You:
Rate this recipe!
Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

Follow along for more great tips