CHORIZO BREAKFAST BURRITO
Steps:
- Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.
- Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.
CHORIZO BREAKFAST BURRITOS
It would be easy to give all the credit to the chorizo in these epic breakfast burritos, but it's the Tomatillo Salsa that really amps them up. So good!
Provided by Patrick Calhoun | Mexican Please
Time 40m
Number Of Ingredients 16
Steps:
- Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
- Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F 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.
- Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
- Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno 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 them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
- To build the burritos, start by heating up a flour 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.
Nutrition Facts : Calories 724 kcal, ServingSize 1 serving
CHORIZO BREAKFAST BURRITOS
A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!
Provided by BARB75
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
- Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
- Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 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
HOMEMADE CHORIZO
Don't bother buying chorizo, it is so easy to make. You can mix in some eggs to make breakfast burritos, serve the cooked chorizo over refried bean, or make it into tacos. Plan ahead as this needs to sit in the fridge a day or two before using.
Provided by cookiedog
Categories Breakfast
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste.
- Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use.
- To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.
Nutrition Facts : Calories 247.6, Fat 16.2, SaturatedFat 6, Cholesterol 68.9, Sodium 409.7, Carbohydrate 3.8, Fiber 2, Sugar 0.5, Protein 19.6
BREAKFAST BURRITOS WITH CHORIZO AND EGGS
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Breakfast Brunch Quick & Easy High Fiber Sausage Tortillas Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 9
Steps:
- Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
- Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.
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.
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