Burritos With Mexican Chorizo And Potatoes Recipe

Chorizo Breakfast Burritos Girl Gone Gourmet

WebDec 12, 2020 · Remove the chorizo from the pan (leaving the reserved fat in the pan) and transfer it to a bowl. In the same pan, melt one …

1. Heat a large non-stick pan over medium heat. Cook the chorizo, breaking it apart with a spatula, for eight to ten minutes or until it’s cooked through. Drain off all but 1 tablespoon of the fat. Remove the chorizo from the pan (leaving the reserved fat in the pan) and transfer it to a bowl.
2. In the same pan, melt one tablespoon of butter. As it melts, stir to combine it with the reserved fat from the chorizo. Pour the whisked eggs into the pan and add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the eggs, frequently stirring, for about ten minutes or until the eggs are cooked but still very soft. Add the shredded cheese and stir until it melts into the eggs. Transfer the cooked eggs to a bowl.
3. In the same pan, melt one tablespoon of butter over medium-high heat. Add the potatoes and spread them into an even layer in the pan. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper over the top. Cook the potatoes, occasionally stirring, until they start to turn golden and crispy, about 10 minutes. Remove the pan from the heat.
4. To assemble the burritos: It’s helpful to microwave the tortillas for about 30 seconds to warm them up before you fill them – they will stretch a lot easier. Evenly divide the potatoes, eggs, and chorizo among four tortillas. Sprinkle the chopped herbs over the top of the chorizo, if using.

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Mexican Breakfast Burritos with Potatoes Beyond Mere Sustenance

WebFeb 10, 2023 · Avoid chorizo in a tube. It’s mostly flavored fat. eggs – These burritos get big really fast. I do 1 egg per burrito. I scramble them soft rather than dry. salsa – I really …

Rating: 5/5(2)

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Chorizo Breakfast Burritos Mexican Please

WebMay 2, 2017 · Set aside when done. To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, …

1. Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F 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 400F 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. Saute 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 jalapeno. (You can use less jalapeno 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 them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.

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Healthy Breakfast Burrito Recipe {Make Ahead Option}

WebApr 16, 2021 · Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, …

1. In a large skillet sprayed with nonstick cooking spray, sauté potatoes for about 3-5 minutes and until they are softening. Chop chicken sausage and add it with onion and bell pepper to the skillet. Continue to cook for a minute or two and then add in spinach. Once veggies are tender and sausage is browned, add eggs, egg whites and seasonings.
2. Fill tortillas evenly with 1/4 of the egg mixture and any other toppings you prefer. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. (See video in this post for a visual.)
3. Spray cleaned skillet with cooking spray and set the heat to medium. When the skillet is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
4. Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

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