Description
Hearty chorizo breakfast burritos pack Mexican street-style flavors into one epic morning meal. Spicy sausage, scrambled eggs, and fresh salsa wrap together in warm tortillas, creating a delicious start that energizes you for any adventure ahead.
Ingredients
Scale
Protein:
- 1 lb (454 grams) Mexican chorizo, casings removed
Vegetables and Produce:
- 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
- Cilantro, finely minced
- Lime wedges
Dairy, Eggs, and Additional Components:
- 3 tablespoons unsalted butter
- 6 eggs
- Salt and pepper to taste
- 6 burrito-sized flour tortillas (beef tallow flour tortillas or store-bought)
- 1 block monterrey jack cheese, shredded
- Mexican crema or sour cream
- Salsa of your choice
- Hot sauce (optional)
Instructions
- Ignite a robust skillet over medium-high temperature, searing chorizo into crumbly, caramelized morsels while continuously fragmenting the meat for 7-8 minutes. Transfer chorizo, preserving the rendered spicy fat.
- Enhance the skillet with minimal additional oil, introducing diced onions, poblano peppers, and potatoes. Season generously with kosher salt, allowing ingredients to transform into golden, crispy perfection over 7-8 minutes. Set aside the aromatic vegetable medley.
- Simultaneously, prepare silky scrambled eggs in a separate non-stick pan. Melt butter and pour whisked eggs, allowing initial setting for approximately one minute. Sprinkle with salt and black pepper, gently folding eggs every few moments until achieving desired creamy consistency.
- Position a large tortilla on a clean surface, creating a flavor canvas by layering scrambled eggs, spicy chorizo, and crispy vegetable mixture strategically near the center.
- Embellish the filling with shredded cheese, fresh cilantro sprigs, zesty salsa, and a dollop of sour cream or Mexican crema. Squeeze fresh lime juice for vibrant brightness.
- Carefully envelope the tortilla, tucking edges and rolling into a compact bundle, ensuring secure containment of delectable ingredients.
- Optional: Transform the burrito into a crispy masterpiece by toasting seam-side down in the skillet, developing a golden, crunchy exterior for 2-3 minutes per side.
Notes
- Prep like a pro by having all ingredients chopped and measured before starting cooking.
- Crisp up chorizo thoroughly to release maximum flavor and ensure food safety.
- Use a heavy-bottom skillet for even heat distribution and perfect potato browning.
- Control egg scrambling by keeping heat moderate and stirring frequently for creamy texture.
- Warm tortillas briefly before assembling to prevent cracking and improve flexibility.
- Optional toasting gives burritos a delightful golden crunch and helps seal the edges securely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 620
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 300 mg