Burritos De Chorizo Para El Desayuno Recipes

CHORIZO BREAKFAST BURRITOS

Chorizo Breakfast Burritos image

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Provided by BARB75

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Steps:

Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g

CHORIZO BREAKFAST BURRITOS

Chorizo Breakfast Burritos image

It would be easy to give all the credit to the chorizo in these epic breakfast burritos, but it's the Tomatillo Salsa that really amps them up. So good!

Provided by Patrick Calhoun | Mexican Please

Time 40m

Number Of Ingredients 16

Ingredients

1/4 onion
1 jalapeno
8 eggs
4 flour tortillas
cheese (Monterey Jack or Mozzarella)
1/2 lb. chorizo (or standard sausage)
1/2 teaspoon salt
freshly cracked black pepper
1 potato
1 teaspoon chili powder (optional)
salt
black pepper
olive oil
4 tomatillos
2 garlic cloves
2 chipotles in adobo

Steps:

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.
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.
Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
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.
To build the burritos, start by heating up a flour 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.

Nutrition Facts : Calories 724 kcal, ServingSize 1 serving

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