Chorizo And Cheddar Breakfast Burrito Food

CHORIZO BREAKFAST BURRITOS

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!

CHORIZO AND CHEDDAR BREAKFAST BURRITO

Steps:

• Place an oven rack on the center shelf, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
• Dice the potatoes into 1/2-inch cubes, then toss with the olive oil and a sprinkle of salt and pepper. Spread in a single layer on the sheet pan and roast, flipping after 15 minutes, until and fork-tender, about 30 minutes.
• Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chorizo and slowly cook, breaking up the sausage into crumbles with a spatula, stirring occasionally. Add the onions after a couple minutes, then continue cooking until the chorizo is fully cooked, 5 -10 minutes total. Drain any excess fat through a fine-mesh strainer.
• Once it's cool enough to handle, wipe down the pan and place over low heat. Add the eggs, 1/2 cup cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring constantly, until the eggs are just scrambled and the cheese is melted.
• Microwave the tortillas until warmed through (10-20 seconds). Divide the eggs evenly between the tortillas, then top with the chorizo, potatoes, salsa, remaining cheese, and optional toppings. Fold over the sides and roll the tortilla until closed.
• Serve immediately. Leftovers will keep in the refrigerator for 4 days. See notes for freezing and reheating instructions.

BREAKFAST BURRITOS WITH CHORIZO

Steps:

• Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt and a few grinds of pepper; puree until smooth.
• Meanwhile, cook the chorizo in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through, until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the chorizo and stir.
• Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm through. Season with salt and pepper. Spread the beans in the center of each tortilla and top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up. Serve with the tomatillo salsa.

HOUSEMADE CHORIZO BREAKFAST BURRITOS

Steps:

• For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
• Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
• Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
• For the tomatillo sauce: Preheat the oven to 450 degrees F.
• Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
• For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
• Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
• Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
• For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
• Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.

CHORIZO AND WHITE CHEDDAR BREAKFAST BURRITOS

Steps:

• For Black Bean Salsa: In a bowl, add all salsa ingredients and stir to mix.
• Let rest 30 minutes so that flavors can blend.
• Store covered in the refrigerator.
• For Burritos: Wrap tortillas in foil and warm in 350 degree oven for about 2 minutes.
• In a large skillet over medium-high heat, melt 1 tablespoon of butter.
• Scramble eggs until desired degree of doneness; remove skillet from heat.
• Add sausage, salt and pepper to taste and stir to combine.
• Spoon 1/4 of the egg-sausage mixture into the center of the tortilla; sprinkle with 2 tablespoons cheese.
• Roll tortilla up burrito style; repeat process with remaining tortillas.
• Serve warm with black bean salsa and sour cream if desired.

CHORIZO AND EGG BREAKFAST BURRITOS

Steps:

• In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside.
• Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain.
• Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute.
• Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
• Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
• Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.

AMERICA'S TEST KITCHEN BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, half and half, salt, and pepper.
• Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• Transfer the chorizo mixture to a medium bowl and cover to keep warm.
• Wipe the skillet clean and return to the heat.
• Melt the butter in the skillet, swirling to coat the pan.
• Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• Fold in the chorizo mixture.
• Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• Distribute the eggs evenly among the tortillas and roll into burritos.
• Slice the burritos in half and serve, passing the sour cream and salsa separately.