Chorizo and Egg Burrito Recipe
The combination of chorizo and egg goes great in a burrito. These burritos are breakfast style and include homemade chorizo sausage, scrambled eggs, diced potatoes, cheese, cilantro and salsa. I really enjoy the combination of the egg and salsa. The homemade chorizo combines pork with vinegar and various spices. If you want to save time you can buy pre-made chorizo from the store if you would prefer. If you want to use a different type of cheese, cheddar would be great in place of Monterey jack. Enjoy.
Chorizo and Egg Burrito
Yield: 4 Servings
Chorizo-
- 1lb ground lean pork
- ¼ cup cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Other-
- 2 small russet potatoes (peeled and cut into ½ inch cubes)
- kosher salt
- 4 teaspoons olive oil
- 4 (10-inch) flour tortillas
- 8 large eggs
- freshly ground black pepper
- 1 cup shredded Monterey jack cheese
- 2/3 cup salsa
- In a large bowl combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves, and ground black pepper, and stir until well combined. Add the cider vinegar and stir into the spice mixture until the dry ingredients are moist.
- Add the ground pork and work the spice mixture into the meat using your hands until well incorporated.
- Preheat the oven to 300 degrees F. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the potatoes and cook until browned on all sides, stirring occasionally (5-10 minutes). Transfer to a medium bowl and set aside. Crumble the prepared chorizo into the same pan and cook while stirring and breaking up the meat until cooked through (about 10 minutes). Add the chorizo to the bowl with the potatoes and keep warm.
- Put the tortillas in the oven to warm while you cook the eggs. Whisk the eggs in a medium bowl. Season with a little bit of salt and pepper and beat to incorporate. Add the remaining 2 teaspoons of olive oil to the pan and set it to low heat. Pour in the eggs and let them sit until they begin to set around the edges, about 1-2 minutes. Using a rubber spatula, push the eggs from the edges to the center. Let sit again for about 20 seconds, then repeat pushing the eggs to the center every 30 seconds until they are scrambled, a total coking time of about 5 minutes.
- Divide the egg between the warm tortillas, top with the chorizo, potatoes, cheese, cilantro and salsa. Fold the short sides in and the bottom flaps up, then roll into burritos and serve.
Adapted from Chow.
Source: http://blogchef.net/chorizo-and-egg-burrito-recipe/
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