Description
Mexican-inspired chorizo breakfast burritos merge spicy sausage with scrambled eggs and crisp vegetables in a warm tortilla. Hearty flavors and simple preparation make this morning meal a delightful choice for hungry diners.
Ingredients
Scale
- 1 lb (454 grams) mexican chorizo, casings removed
- 6 eggs
- 6 burrito-sized flour tortillas (beef tallow flour tortillas or store-bought)
- 1 block monterrey jack cheese, shredded
- 3 tbsps unsalted butter
- 1 large or 2 medium russet potatoes, baked the day before and chilled overnight, diced into ¼-inch pieces (peels still on)
- 1 poblano pepper, stem and seeds removed, julienned into 1-inch strips (substitute with green bell pepper if desired)
- 1 medium yellow onion, peeled and cut into ½ to ¼-inch wedges
- Mexican crema or sour cream
- Salsa of your choice
- Cilantro, finely minced
- Lime wedges
- Salt and pepper to taste
- Hot sauce (optional)
Instructions
- Chorizo Preparation: Sear chorizo in a heated skillet over medium-high heat, breaking it into crumbly pieces until caramelized and fully cooked, approximately 7-8 minutes. Reserve the rendered spicy fat for additional flavor.
- Vegetable Medley: In the same skillet, sauté onions, poblano peppers, and potatoes with a pinch of kosher salt, allowing them to develop a golden, crispy texture over 7-8 minutes. Remove and set aside the aromatic mixture.
- Egg Crafting: In a separate non-stick pan, melt butter and pour whisked eggs. Allow initial setting, then gently fold periodically, seasoning with salt and black pepper until achieving a creamy, soft scramble.
- Burrito Assembly: Layer a tortilla with scrambled eggs, spicy chorizo, and crispy vegetable mixture near the center. Enhance with shredded cheese, fresh cilantro, salsa, and a generous dollop of sour cream.
- Wrapping Technique: Carefully fold and roll the tortilla, securing the ingredients in a compact bundle, ensuring all fillings are neatly contained.
- Final Touch (Optional): Crisp the burrito by toasting seam-side down in a skillet, creating a golden, crunchy exterior for 2-3 minutes per side. Finish with a squeeze of fresh lime juice for a vibrant burst of flavor.
Notes
- Meat Preparation Tip: Brown chorizo thoroughly to develop deep, caramelized flavors and render out excess fat, which enhances overall taste profile.
- Vegetable Sautéing Technique: Allow onions, peppers, and potatoes to develop golden edges by avoiding constant stirring, creating crispy texture and concentrating natural sugars.
- Egg Mastery Hack: Remove eggs from heat slightly before full doneness to prevent overcooking, ensuring creamy, tender scrambled texture that melts in your mouth.
- Burrito Rolling Pro Move: Fold sides inward before rolling to prevent ingredient spillage, creating a tight seal that maintains structural integrity during cooking and eating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 570
- Sugar: 2 g
- Sodium: 830 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg