CHORIZO-POTATO BREAKFAST BURRITOS
This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.
BURRITOS WITH MEXICAN CHORIZO AND POTATOES
Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Provided by Lumielle
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
Nutrition Facts : Calories 354 calories, Carbohydrate 45.7 g, Cholesterol 36.4 mg, Fat 13.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 574.8 mg, Sugar 1.3 g
MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS
The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!
Provided by France C
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
- Roast in the preheated oven until soft, about 25 minutes.
- Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
- Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
- Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
- Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 51 g, Cholesterol 238 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 12.1 g, Sodium 1431.2 mg, Sugar 4.8 g
TEX-MEX BEEF AND CHORIZO BURRITOS
The original Tex-Mex (Texas-Mexican) wrap sandwich. This filling pairs ground beef with chorizo, a garlicky Mexican sausage made with pork and flavored with herbs, spices and chiles, available fresh or smoked. Easy and very, very good! From Ladies Home Journal.
Provided by BecR2400
Categories Lunch/Snacks
Time 52m
Yield 4 burritos
Number Of Ingredients 13
Steps:
- Heat 12-inch nonstick skillet over medium-high heat.
- Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
- Transfer with slotted spoon to medium bowl.
- Drain all but 1 tablespoon drippings from skillet.
- Add chiles, onion and oil; cook 3 minutes.
- Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
- Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
- Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
- Cook 3 to 5 minutes more, until thick.
- Return beef mixture to skillet and heat through, 1 to 2 minutes more.
- Divide and spoon filling down center of each tortilla.
- Fold in sides and roll up.
- Serve burritos with salsa verde and sour cream, if desired.
- Makes 4 burritos.
CHORIZO EGG BREAKFAST BURRITO RECIPE
Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)
Provided by Douglas Cullen
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Prep the Chorizo
- Cut the chorizo in half.
- Remove the casing with your fingers and discard.
- Break the chorizo into chunks and set aside.
- Cooking the Burrito Filling
- Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
- Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
- Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
- Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
- Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
- Rolling the Burrito
- Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
- Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
- On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
- Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
- Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
- Slice the burrito in half to serve.
- Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.
Nutrition Facts : ServingSize 1 burrito, Calories 889 kcal, Carbohydrate 54 g, Protein 43 g, Fat 56 g, Sodium 2168 mg, Sugar 6 g
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- In a large saucepan with a lid, cover the potatoes with water. Cover the pan and bring to a boil over high heat. Salt the water and cook the potatoes until just tender, 7 to 8 minutes; drain.
- Meanwhile, in a medium cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the chorizo and cook, breaking up the meat with a spoon, until the chorizo is browned, about 2 minutes. Add the pepper and onion and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add 1/2 cup water to the skillet and cook, scraping up the browned bits on the bottom of the pan, until the liquid reduces slightly, 2 to 3 minutes more.
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- Once the chorizo is cooked, add the cooked potatoes to the skillet, then add the eggs, and combine them with the chorizo and potatoes. Continue cooking until the eggs are done.
- Warm flour tortillas in the microwave until soft and place a few spoons of the filling into the center and wrap tightly. If eating immediately, add any extra toppings before wrapping the burrito.
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