Chorizo Egg Burritos

About once a month we here at Semper Pot Pie try to do a “Breakfast for Dinner” delivery. This month we went with Chorizo Egg Burritos! Mostly because they sounded UH-Mazing to me!

Fair warning, this post does not have as many pictures as usual. For some reason, I thought I had more pictures than I did!

For the month leading up to this delivery I kept dreaming about them!

I grew up eating egg burritos. Sometimes my mother would make them. She’d load them up with scrambled eggs, cheddar, sour cream, pico de gallo, avocado and lettuce. No onions or peppers though as my dad didn’t eat them and we never had them in the house.

Sometimes I would eat them at the neighbor’s house. Our neighbors immigrated from Mexico and their egg burritos were a little bit of egg and a LOT of potatoes. They usually had onion in them as well. None of the extra stuff my mom put in.

As an adult, I have come up with my own special blend of filling. Most of the time, these are breakfast the morning after Taco Night. Taco night happens a lot in my house…so I usually have shredded cheese, shredded lettuce, leftover pico, and/or guacamole in the fridge. And I always have eggs and tortillas.

Ingredients:

• Large Flour Tortillas
• Eggs
• Chorizo (Mexican style or ‘raw’)
• Cheddar cheese, shredded
• Onion
• Bell Pepper
• Potatoes
• Optional:
• Sour Cream
• Pico de Gallo or Salsa
• Avocado or Guacamole
• Shredded lettuce

Prepare all the Components

Wash the potatoes. I don’t peel the potatoes as the skins add fiber, vitamins and minerals, and it eliminates a step. Be sure to wash very well if you don’t plan on peeling the potatoes. If you have time, you can bake the potatoes in the oven. I almost never do this. I usually poke a few holes into the skin all around the potato and place them into the microwave. I microwave for 2-3 minutes, and then rotate and microwave again for another 2-3 minutes. Repeat this process until the potatoes have some give when pinched. Allow to cool slightly. If you don’t like the texture of potato peels, you can peel the potatoes. Cut the potatoes into cubes. Set the potatoes aside.

Meanwhile, shred the cheese with a cheese grater. Using a chef’s knife, very thinly slice the lettuce into long strips. If using, slice the avocado. Set aside.

Cut your garlic, onion and bell peppers. In a large sauté pan, heat 1-2 tbs of olive oil. Make sure the pan is hot before adding the oil. Heat the oil until shimmering, but not smoking. Add the minced garlic for a few seconds before adding the onion and peppers. Cook these for 1-2 minutes until the onion starts to turn translucent. Add the cubed potatoes and about 1 extra tbs of oil. Cook the potatoes, garlic, onion and peppers until the peppers are tender. Set aside.

Cook your eggs separately. In a second sauté pan, remove the packaging or the casing from the chorizo and place the chorizo into a hot pan set over medium heat. The Mexican style chorizo or raw chorizo will essentially “melt” into the pan. Stir and cook for 2-3 minutes until the oil has been rendered from the chorizo.

For delivery, we did Eggs For a Crowd. We started the chorizo in the oven.

Meanwhile, crack the eggs into a bowl. Using a fork, break the yolks. Whip the eggs by turning the fork in a circle using your wrist.

Add two tbs of unsalted butter into the hot pan. Pour the whipped eggs into the hot pan with the chorizo and melted butter immediately.

Using the fork, gently scrape the bottom of the pan. Start on the edge of the pan and move to the center. This will pull the cooked egg into the center of the pan and allow the uncooked egg to pool to the edge and allow it to cook. Continue to do this until the egg is cooked 99% of the amount you want. Remove from heat and mix the egg into the potato mixture. Stir gently to combine.

Warm the tortillas. Place 4 tortillas on a microwave safe plate. Place a damp paper towel over the tortillas. Microwave for 30 second intervals until the tortillas are soft and pliable. Do this just before assembly so the tortillas don’t get cold.

Assembly

First, take a large warmed tortilla.

Then, spread some sour cream along the bottom (side closest to you) in a long, thin rectangle. Leave a 2 inch border on the sides.

If using guacamole, spread that directly on top of the sour cream. If using fresh avocado, I save it for later.

Next spread the nice fluffy scrambled eggs cooked with Chorizo on top of the sour cream and guacamole.

On top of that, goes a little bit of pico de gallo or salsa.

If using fresh avocado, layer the slices on next.

Next, goes a little bit of shredded lettuce.

Lastly, sprinkle the shredded cheese.

Fold the sides of the tortilla up over the filling. While holding the right and left sides with your forefingers through ring fingers, use your thumb fold the bottom of the tortilla up and over the filing. Release the sides. Roll the tortilla from the bottom up, while tucking the sides in simultaneously. See video. Place on a plate seam side down.

If you are making these ahead of time, like we did, leave out any “optional” ingredients. Simply put in the egg mixture and the cheese. We wrapped them in foil and kept them in a warm oven until delivery time. You can also place them in a large ziploc bag in the refrigerator for up to 3 days or in the freezer for 1 month.

Enjoy! This is a meal all on its own. You can add some fruit if you’d like, but this is a lot of food! When we made this for the service members…they came in around 1 pound!