Chorizo Egg 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 BREAKFAST BURRITO

Steps:

• Spray a large non-stick frying pan with canola spray. Over medium heat, cook Chorizo sausage slices until nicely browned. Add onion and jalapeno pepper; sauté until tender, about 5 to 7 minutes.
• In a medium bowl, whisk eggs. Pour eggs into Chorizo and onion mixture. Gently move spatula across bottom and sides of frying pan to form large, soft egg curds; cook mixture until no visible liquid egg remains.
• In a microwave oven, warm each tortilla on High (100% power) for 30 seconds. Spoon mixture into the middle of each tortilla and, if desired, top with one quarter of the shredded Cheddar cheese. Roll up like a burrito and serve immediately.

CHORIZO EGG BREAKFAST BURRITO RECIPE

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.

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.

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-POTATO BREAKFAST BURRITOS

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.

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.

CHORIZO BREAKFAST BURRITO BOWLS

Steps:

• Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
• Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
• Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
• Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
• Preheat the oven to 375 degrees F.
• Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
• Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.

CHORIZO AND EGG BREAKFAST BURRITOS - OAMC

Steps:

• Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
• Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
• Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
• Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• To reheat - microwave 2 minutes at 50% power.

CHORIZO AND EGG BURRITOS

Steps:

• Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
• add 6 to 8 beaten eggs after everything is nice and brown.
• Keep'em moving until cooked.
• Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
• Serve with more sour cream and hot sauce.

SPICY CHORIZO BREAKFAST BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
• Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
• Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.