These Chorizo Breakfast Burritos Are Perfect for Your Next Brunch


This recipe was originally seen on Hispanic Kitchen.

It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But I think it’s the salsa that really amps them up. If you’ve never combined eggs and a tomatillo-based salsa before, then you’re in for a treat!

Ingredients

  • For the Filling 1/4 ONION
  • 1 JALAPEÑO PEPPER
  • 8 EGGS
  • 4 FLOUR TORTILLAS
  • CHEESE (MONTEREY JACK OR MOZZARELLA)
  • 1/2 POUND CHORIZO (OR STANDARD SAUSAGE)
  • For the Potatoes 1 POTATO
  • 1 TEASPOON CHILI POWDER
  • SALT
  • BLACK PEPPER
  • OLIVE OIL
  • For the Tomatillo-Chipotle Salsa 4 TOMATILLOS
  • 2 GARLIC CLOVES
  • 2 CHIPOTLES IN ADOBO

Directions

  1. Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder. Bake diced potatoes in oven at 400ºF for 20-25 minutes, giving them a toss after 15 minutes or so.
  2. Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400ºF for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa, you can add 2-3 tablespoons of water.
  3. Sauté the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
  4. Finely chop 1/4 onion and 1 jalapeño pepper (use less jalapeño if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add to onion-jalapeno mixture, cooking over medium-low heat. Set aside when done.
  5. To build the burritos, start by heating up a tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.

Chef Notes:

For speed, I usually add the potatoes, salt, pepper, chili powder and oil to a bowl and cover with plastic wrap.  Shake vigorously for  10-15 seconds and the potatoes will be well coated.

 

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