Description
Mexican cuisine shines through these ultimate burritos, packed with savory meat, zesty spices, and fresh ingredients. Hearty tortillas cradle a mouthwatering blend of flavors you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- ½ pound (226 g) fresh chorizo sausage
- 6 large eggs
Starch and Vegetables:
- ¾ pound (340 g) Yukon gold potatoes, peeled and cut into ½-inch cubes
- 4 9-inch flour tortillas
Toppings and Garnishes:
- 1 cup (112 g) shredded cheese
- Sour cream
- Pico de gallo
Instructions
- Sauté potato cubes in a large skillet over medium-high heat, allowing them to develop a golden-brown crust without initial stirring. Periodically turn the cubes to ensure even caramelization and tenderness, approximately 15-20 minutes total.
- Simultaneously, render chorizo in a separate skillet, breaking down larger pieces into bite-sized crumbles until crispy and well-browned.
- Envelop tortillas in aluminum foil and warm them gently in the oven to enhance pliability.
- Thoroughly whisk eggs in a mixing bowl until well-combined and uniform in color.
- Prepare an 8-inch skillet with a light coating of oil over medium heat. Pour half the egg mixture, swirling to create a thin, even layer that reaches the pan’s edges.
- Allow eggs to bubble slightly, then sprinkle shredded cheese across the surface. Position a tortilla atop the egg, pressing lightly to ensure adhesion.
- Carefully invert the egg-tortilla creation onto a clean work surface, ensuring the tortilla faces downward.
- Arrange a generous line of roasted potatoes and seasoned chorizo down the tortilla’s center. Embellish with fresh pico de gallo and a delicate drizzle of sour cream.
- Fold the tortilla’s edges inward, then roll into a compact burrito. Wrap in parchment or foil to maintain warmth.
- Repeat the egg and filling process with remaining ingredients, serving the burritos while piping hot.
Notes
- Perfectly crisp potatoes require patience, allowing them to brown undisturbed before gentle stirring.
- Chorizo adds rich, spicy flavor and needs breaking into smaller pieces while cooking for even distribution.
- Warming tortillas in foil keeps them soft and pliable, preventing cracking during burrito assembly.
- Creating a cheese-egg wrap technique ensures each burrito has a deliciously melted, integrated filling.
- Rolling burritos tightly with folded edges prevents ingredients from falling out during eating.
- Preparing burritos in batches and keeping them warm in the oven maintains optimal serving temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 250 mg