Chorizo Potato Breakfast Burritos Recipes

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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

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

HOUSEMADE CHORIZO BREAKFAST BURRITOS



Housemade Chorizo Breakfast Burritos image

Provided by Eric Greenspan

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons lard
2 teaspoons achiote
1 teaspoon chili powder
1 teaspoon cumin seeds, toasted
1 jalapeno, seeded and chopped
Leaves from 1 bunch fresh oregano
1 pound ground pork
1 red onion, sliced thin
8 large eggs
1 pound shredded Cheddar
1 pound tomatillos, diced
Cloves from 2 heads garlic
1 red onion, sliced
1 1/2 ounces lime juice
4 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons white vinegar
2 russet potatoes
Kosher salt
About 2 1/2 cups vegetable oil
One 15.5-ounce can black beans, rinsed and drained
2 tablespoons lard
Four 12-inch flour tortillas

Steps:

  • For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
  • Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
  • Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
  • For the tomatillo sauce: Preheat the oven to 450 degrees F.
  • Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
  • For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
  • Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
  • Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
  • For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
  • Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.

MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS



Make-Ahead Sweet Potato and Chorizo Breakfast Burritos image

The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!

Provided by France C

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
3 green onions, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Mexican-style chorizo
1 tablespoon butter
8 eggs
8 (10 inch) flour tortillas
½ cup salsa
1 (4 ounce) package queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
  • Roast in the preheated oven until soft, about 25 minutes.
  • Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
  • Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
  • Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
  • Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 51 g, Cholesterol 238 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 12.1 g, Sodium 1431.2 mg, Sugar 4.8 g

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

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

BURRITOS WITH MEXICAN CHORIZO AND POTATOES



Burritos with Mexican Chorizo and Potatoes image

Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.

Provided by Lumielle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 6

12 ounces Mexican chorizo, crumbled
1 medium onion, chopped
2 large potatoes, peeled and cut into small cubes
¼ cup water
1 clove garlic, crushed
8 flour tortillas, warmed

Steps:

  • Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.

Nutrition Facts : Calories 354 calories, Carbohydrate 45.7 g, Cholesterol 36.4 mg, Fat 13.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 574.8 mg, Sugar 1.3 g

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