Egg and Chorizo Breakfast Burritos
Source of Recipe
From "The Honeysuckle Cookbook" by Dzung Lewis
Recipe Introduction
"Nate is our resident burrito expert. He has his go-to spots but can usually whip up some good ones at home, too. Early during my second pregnancy I'd become ravenously 'hangry,' often right before we started filming a cooking tutorial, so he would quickly make me a protein-packed egg and chorizo burrito. Hmm, maybe this recipe should be called the 'Hangry Monster Burrito?' We've been in this situation often enough to start freezing them ahead of time, avocados and all! The chipotle salsa comes together surprisingly quick in a blender, but if you're in a rush, store-bought salsa is great, too. I like to add some tangy kimchi to mine (of course)."
List of Ingredients
◦ 2 teaspoons extra-virgin olive oil
◦ pound bulk chorizo sausage
◦ 6 large eggs
◦ Kosher salt and freshly ground black pepper
◦ 1 tablespoon unsalted butter (optional)
◦ 4 burrito-size flour tortillas (10 or 12 inches)
◦ cup shredded cheddar cheese
◦ 1 avocado, sliced
◦ 4 to 8 tablespoons Quick Chipotle Salsa (recipe follows)
Recipe
Heat a medium cast-iron skillet over medium heat. Add the olive oil, then crumble the chorizo into the pan. Cook, stirring and breaking up the sausage as it cooks, until it's completely cooked through, 7 to 10 minutes. Remove from the pan and set aside.
In a large bowl, whisk the eggs with salt and pepper to taste until evenly yellow. Return the skillet to medium-low heat and add the butter (if your chorizo left plenty of fat in the pan, you may opt to skip the butter). When the butter has melted, tilt the pan to cover the bottom, then add the eggs. Let them set for about a minute, or until they've just cooked across the bottom of the pan, then use a silicone spatula to stir and scrape the eggs off the bottom, stirring constantly until the eggs are fluffy and mostly set. (You don't want the eggs to be completely cooked, as they'll continue cooking after you remove them from the pan.) Transfer the eggs to a plate.
Heat the tortillas, transfer them to plates, then add 2 tablespoons of the shredded cheddar, one-quarter of the scrambled eggs, avocado slices, one-quarter of the cooked chorizo, and 1 to 2 tablespoons of the salsa to each tortilla. Wrap and enjoy hot. (If you need to keep them warm for a few minutes, simply place the burritos seam-side down in a clean nonstick skillet over low heat. This step also makes the outsides a bit crispy, which is just how I like my burritos.)
Makes 4 burritos
❧ Quick Chipotle Salsa:
The secret to this super-quick salsa is a blender, which allows you to make salsa with not much more than the press of a button. I also add a smoky chipotle pepper to give it a spicy kick. You can find canned chipotle peppers in adobo sauce in the Hispanic sections of any large or well-stocked grocery store.
◦ 2 Roma (plum) tomatoes, cut into chunks
◦ yellow onion, cut into chunks
◦ 8 sprigs fresh cilantro
◦ 1 clove garlic, peeled
◦ 1 whole chipotle pepper in adobo sauce
◦ Juice of lime
In a blender, combine the tomatoes, onion, cilantro, garlic, chipotle, and lime juice. Blend until the salsa reaches your desired consistency. (I like mine chunky.) Set aside the salsa at room temperature until ready to use, or cover and refrigerate up to 3 days.
Makes about 1 cups
|
|
member logon
