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    Breakfast Burritos II

    Source of Recipe

    From "The Breakfast Bible" (Williams-Sonoma)

    Recipe Introduction

    A breakfast burrito doesn't claim to be fancy, but it's a favorite with kids and grownups alike. You can set out all the ingredients burrito-bar style and let everyone assemble their own. For a change, replace the chorizo with chicken-apple sausage, bacon, or shredded chicken, and swap in sweet potatoes for the russets.

    List of Ingredients

    ◦  2 russet potatoes, peeled
    ◦  2 tablespoons olive oil
    ◦  Salt and freshly ground pepper
    ◦  6 ounces fresh Mexican-style chorizo, casings removed
    ◦  8 large eggs
    ◦  2 tablespoons whole milk
    ◦  1 tablespoon unsalted butter
    ◦  4 large flour tortillas
    ◦  1 can (15 ounces) black beans, drained, rinsed, and warmed
    ◦  ½ cup guacamole
    ◦  ½ cup fresh salsa

    Recipe

    Shred the potatoes. Wrap the potatoes in a kitchen towel and wring the towel to remove excess moisture.

    In a large nonstick frying pan, warm 1½ tablespoons of the olive oil over medium-high heat. Add the potatoes, season generously with salt and pepper, and drizzle with the remaining ½ tablespoon olive oil. Fry the potatoes without stirring until golden brown underneath, about 6 minutes. Flip the potatoes and cook until golden brown on the second side, about 6 minutes. Transfer to a plate and cover loosely with aluminum foil.

    Return the pan to medium-high heat, add the chorizo, and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a plate and cover loosely with aluminum foil. Discard the fat in the pan.

    In a bowl, whisk the eggs with the milk and season with salt and pepper. In the same pan, melt the butter over medium-low heat. Pour in the eggs and cook without stirring for 1 minute. Using a rubber spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan, and cook until the eggs are set but still creamy, about 4 minutes.

    Lay the tortillas on a work surface, and fill each with one-fourth of the potatoes, chorizo, scrambled eggs, and black beans, leaving a 1-inch border on the ends. Fold two of the sides over and then roll up each burrito. Place the burritos, seam side down, on individual plates. Serve with the guacamole and salsa on the side.


    Serves 4

 

 

 


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