Mission Style Chorizo Burritos Food

CHORIZO BURRITOS

Steps:

• Heat a large skillet over medium heat. Add the oil, and potatoes in an even layer. Allow the potatoes to cook for 4 to 5 minutes undisturbed before using a spatula to flip. If they aren't crispy enough, cook for a few more minutes before turning. Continue cooking until the potatoes reach the desired consistency then remove from the pan. Set aside.
• Adjust the heat to low to medium, and add the chorizo to the pan. Break up the sausage as it cooks, and cook until no raw pieces remain, about 7 to 8 minutes. Remove the chorizo to a waiting paper towel lined plate. Wipe any excess grease from the pan.
• Keep the pan on low heat, and add 1 tablespoon of butter, onion, and jalapenos. Cook for 3 to 4 minutes or until the onions and jalapenos begin to soften. Pour in the eggs, salt, and pepper and use a wooden spoon or spatula to scramble with onions and jalapenos. Continue to scramble for 4 to 5 minutes or until the eggs are cooked through. Remove from the pan and wipe away any residual residue.
• Take one tortilla and place ¼ of the potatoes in the center. Next to the potatoes, place ¼ of the chorizo and ¼ of the eggs. Top the ingredients with 2 ounces of shredded cheese. Roll the tortilla and tuck in both ends, so they're secure inside the burrito.
• Optional Step: Melt half a tablespoon of butter in the hot pan, and add the burrito seam side down. Cook until browned then flip to the opposite side and cook until browned. Remove from the pan. Repeat with remaining tortillas and filling.
• Serve hot. Refrigerate any leftovers for up to 3 days.

KOREAN BBQ BURRITO

Steps:

• For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.
• For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.
• For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.
• For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.
• Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.

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 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!