HOMEMADE MEXICAN CHORIZO
Simple and quick to make and bursting with flavor, this delicious chorizo can be frozen to have on hand any time you need it.
Provided by Yvette Marquez
Categories Main Course
Time P1DT5m
Number Of Ingredients 6
Steps:
- In a large bowl, combine the beef with spices until they are well combined.
- Add white vinegar to moisten as needed.
- Place mixture in your refrigerator for a day or two to marinade in a well-covered glass container. This step will enhance the flavor.
- Use in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use.
Nutrition Facts : Calories 494 kcal, Sugar 1 g, Sodium 1877 mg, Fat 38 g, SaturatedFat 15 g, Carbohydrate 2 g, Fiber 1 g, Protein 33 g, Cholesterol 134 mg, ServingSize 1 serving
BURRITOS DE HUEVOS CON CHORIZO (EGG AND CHORIZO BREAKFAST BURRITOS)
Steps:
- Fry the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
- Meanwhile, in a medium bowl whisk eggs and then add them to skillet and combine for 2 to 3 minutes or until eggs are cooked thoroughly.
- Heat tortillas on a comal, place two slices of Applegate Naturals American-Style Colby Cheese on the tortilla and spoon a bit of egg and chorizo down the middle of the tortilla.
- Fold in edges and roll. Wrap in parchment or foil.
Nutrition Facts : ServingSize 1 burrito, Calories 503 kcal, Sugar 2 g, Sodium 1080 mg, Fat 34 g, SaturatedFat 17 g, Carbohydrate 17 g, Fiber 1 g, Protein 29 g, Cholesterol 295 mg
HOUSEMADE CHORIZO BREAKFAST BURRITOS
Provided by Eric Greenspan
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 23
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-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.
CHEESY CHORIZO BREAKFAST BURRITOS
This recipe is sponsored by Tropical Smoothie Cafe®. Start your day with a protein-packed burrito that's filled with chicken chorizo, fluffy scrambled eggs, sauteed greens and a zippy pineapple and mango salsa. Loaded with plenty of gooey melted mozzarella, it's the ultimate satisfying breakfast - especially when you pair it with an Island Green® Smoothie
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
- Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
- Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.
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
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
ANGIE'S MUY BUENO CHORIZO
This is my very own "norteno" version of chorizo. It's richly flavored (and colored) with real dried ancho and New Mexico chile powders, plus garlic and cumin. The aroma as you're mixing it is so tempting, but let it sit for a day, refrigerated, so the flavors really blend together. And the cooking aroma is absolutely sadistic! Crumble or form into patties, or if you're really ambitious, stuff it into casings. Great mixed into tacos and burritos, eggs, soups, beans or on Mexican pizza. I didn't supply a cook time because it depends on what form the chorizo is in or what method you use. This is just the "raw material".
Provided by EdsGirlAngie
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly (I used my freshly-washed hands--) Cover and refrigerate overnight to let flavors blend.
- Cook immediately or freeze.
Nutrition Facts : Calories 346.4, Fat 23.9, SaturatedFat 8.8, Cholesterol 106.7, Sodium 484.6, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 29.5
CHORIZO TAQUITOS
This is a fantastic recipe that you can prep ahead! I've served these taquitos, sliced in half, as appetizers. The chorizo gives them a nice zing. You may serve these with sour cream and/or guacamole on the side. This is a Sandra Lee recipe. Delish! **Note: the last time I made these, I could only find a 12 oz package of chorizo. I still kept the cheese and salsa amounts the same and it worked out fine.**
Provided by LifeIsGood
Categories Pork
Time 40m
Yield 12 halves
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
- Drain 1/4 cup of oil from the cooked sausage.
- Set sausage aside to cool.
- Stir salsa and cheese into the skillet of sausage, mix well.
- Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
- Fold tortilla in half, then roll up.
- Secure with toothpicks.
- Place on foil-lined cookie sheet.
- Repeat until all sausage/tortillas are gone.
- **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
- Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
- Cut taquitos in half, crosswise.
- Serve hot with your choice of condiments!
Nutrition Facts : Calories 393.9, Fat 22.1, SaturatedFat 8.5, Cholesterol 43.2, Sodium 1018.1, Carbohydrate 31.4, Fiber 2.1, Sugar 1.8, Protein 16.5
MUY BUENO CHORIZO BURRITOS
This recipe is easy. It makes enough for a small crowd. It is versatile in that you can add a lot of different condiments to suit your taste. Great for company. Not too spicy, but can kick it up by adding hot salsa.
Provided by AnnieC
Categories One Dish Meal
Time 20m
Yield 10 Tortillas, 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown potatoes and onions in a large pan with vegetable oil until golden.
- Add Chorizo to potatoes in pan and stir until cooked through and reduces slightly. (5-7 minutes).
- Add eggs to the pan and stir them in, folding them over until eggs are cooked through.
- Add cheese to the mixture and again fold in until cheese in melted. You will add about 1/4 to 1/2 cup of mixture onto a tortilla and fold burrito style.
- How To Stuff the Tortillas.
- In separate frying pan, melt butter.
- One at a time, put a tortilla in pan and move with your fingers, until you can not touch it anymore without burning your fingers. This makes the tortilla pliable to fold in burrito fashion without cracking the tortilla. Add butter as it is used up in the pan by the tortillas.
Nutrition Facts : Calories 718.6, Fat 43.9, SaturatedFat 16.2, Cholesterol 208.1, Sodium 1585, Carbohydrate 47.8, Fiber 3.3, Sugar 3, Protein 31.6
More about "muy bueno chorizo burritos food"
MEXICAN & LATIN-INSPIRED RECIPES & COMFORT FOOD - MUY …
From muybuenocookbook.com
MEXICAN CHORIZO CHILI CON CARNE (FRIJOLES ENCHILADOS)
From muybuenocookbook.com
BREAKFAST TORTAS WITH POTATOES AND CHORIZO - MUY BUENO …
From muybuenocookbook.com
EASY PAPAS CON CHORIZO RECIPE - MUY BUENO COOKBOOK
From muybuenocookbook.com
EGG & SOYRIZO BREAKFAST BURRITOS - HOME COOKING …
From homecookingmemories.com
CHORIZO BURRITOS – BERLY'S KITCHEN
From berlyskitchen.com
27 CHORIZO RECIPES THAT ARE PACKED WITH FLAVOR - FOOD NETWORK
From foodnetwork.com
Author By
CHORIZO AND POTATO CRISPY BURRITOS RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHORIZO BURRITO IS MUY BUENO! - VIVA BURRITO - TRIPADVISOR
From tripadvisor.com
PAPAS CON CHORIZO | BY MUY DELISH
From muydelish.com
BREAKFAST - MUY BUENO COOKBOOK
From muybuenocookbook.com
EGG AND CHORIZO BURRITOS - MUY BUENO COOKBOOK
From muybuenocookbook.com
BURRITOS MUY BUENOS - EASY SNACK RECIPES - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love