Prep 30 mins
Cook 0 mins
This is a nice way to fix Mexican style chorizo and eggs as a breakfast burrito. I recommend using real Mexican "queso fresco" that is usually available in large supermarkets in the Mexican section of the dairy case. It adds a nice texture and flavor and doesn't melt into goo...but retains its integrity and flavor. Also, it has a slight tangy flavor that American cheeses lack. However, if you just don't want to mess with it, use your choice of cheese. I think most would choose Monterey jack or cheddar. If you want, just make a plain egg and chorizo breakfast burrito omitting the cheese. That works too.
- 1⁄2 large onion, diced (or 1/2 bunch green onions diced)
- 4 ounces commercial chorizo sausage (1/2 tube)
- 6 medium eggs, beaten
- 2 -3 large flour tortillas or 6 (8 inch) corn tortillas
- 1 cup cheese (queso fresco or other)
- 1 (8 ounce) jar salsa (any)
- 14 sprigs fresh cilantro, de-stemmed and chopped (omit if you don't like cilantro)
- 1⁄2 cup sour cream (optional garnish)
- hot sauce (optional)
- 2 pickled jalapeno peppers, diced up (optional)
- 1⁄2 cup guacamole (optional garnish) (optional)
- In hot skillet with no oil, place chorizo. Let it begin to melt and fry. Add chopped onion to chorizo and with spatula break up chorizo and mix with onion.
- When chorizo and onion look done, stir in the beaten eggs, mixing around the egg and chorizo mixture until they are blended. Then scramble like ordinary scrambled eggs. Remove from heat and set aside.
- Heat tortillas until they are flexible and pliable. You can do this in an oven or a very lightly oiled skillet. Set aside heated tortillas with towel over them to keep warm and moist.
- ASSEMBLING THE BURRITO.
- Spread each flexible tortilla, filling it in center but not too far toward edge or you can't seal it -- Fill burrito with egg/chorizo mixture and optional cheese.
- Roll up into a burrito, and place on a plate crease side down.
- When burritos are made, if you need to keep them warm for a while before you eat them, place them on a plate in a warm oven or skillet on lowest possible heat, with a towel over them to prevent drying out.
- Serve warm burritos immediately with salsa in one dish, and chopped fresh cilantro in another. I like to garnish with salsa, and then I sprinkle the fresh cilantro over the salsa or mix it on my plate. I keep the salsa and cilantro separate and don't combine them as a garnish on the table because some people may not like cilantro.
- If you wish you may add any additional optional garnishes such as:.
- sour cream.
- standard Louisiana style hot sauce.
- chopped jalapeño segments.
- chopped avocado.
- refried beans.