Chorizo and Egg Burritos

Chorizo and Egg Burritos

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-ACGUMVlZQfY/U7wNNCmnt1I/AAAAAAAAJTU/d9NJOOZZggc/s1600/IMG4679.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://1.bp.blogspot.com/-ACGUMVlZQfY/U7wNNCmnt1I/AAAAAAAAJTU/d9NJOOZZggc/s400/IMG4679.JPG" //a/divbr /buChorizo and Egg Burritos/u/bbr /(make ahead)br /br /bIngredients/bbr /br /8 ounces chorizo (I use my a href="http://aloshaskitchen.blogspot.com/2012/07/mexican-style-chorizo.html"homemade version/a)br /8 eggs, beatenbr /1/2 cup shredded cheddar (optional)br /8 to 10 flour tortillas (large taco size), depending on how much you want in your burritosbr /br /bMethod/bbr /br /Heat large skillet over medium heat. Add the chorizo and let it sizzle for about 5 minutes or until cooked through (my homemade version releases quite a bit of liquid, but it all cooks up in the end).br /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-Dh9pMvgipLM/UJXCQRDaFqI/AAAAAAAAIB0/t0RdPGk4z8/s1600/IMG3182.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://2.bp.blogspot.com/-Dh9pMvgipLM/UJXCQRDaFqI/AAAAAAAAIB0/t0RdPGk4z8/s400/IMG3182.JPG" width="400" //a/divbr /Push the chorizo to one side of the pan and pour in the eggs.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-jEXgZBUCWsA/UJXCR9ewLzI/AAAAAAAAIB8/TiuqbVlMw0/s1600/IMG3185.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://4.bp.blogspot.com/-jEXgZBUCWsA/UJXCR9ewLzI/AAAAAAAAIB8/TiuqbVlMw0/s400/IMG3185.JPG" width="400" //a/divbr /Let the eggs sit for a few minutes, then stir to combine with chorizo. Continue to stir together until eggs are completely cooked.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-ubzv-MXv8vw/UJXCT0DIp3I/AAAAAAAAICE/sj1eN0hWd0/s1600/IMG3186.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://4.bp.blogspot.com/-ubzv-MXv8vw/UJXCT0DIp3I/AAAAAAAAICE/sj1eN0hWd0/s400/IMG3186.JPG" width="400" //a/divbr /Remove from heat and sprinkle the 1/2 cup cheese on top (if using).br /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-Pecqa7hErBw/UJXCVnOTbyI/AAAAAAAAICM/qKAp5bK97kY/s1600/IMG3187.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://2.bp.blogspot.com/-Pecqa7hErBw/UJXCVnOTbyI/AAAAAAAAICM/qKAp5bK97kY/s400/IMG3187.JPG" width="400" //a/divbr /Set up the egg pan next to your stack of tortillas.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-pKKd1r8VixQ/UJXCXn2xr2I/AAAAAAAAICU/6KC2ZsZql-o/s1600/IMG3188.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://2.bp.blogspot.com/-pKKd1r8VixQ/UJXCXn2xr2I/AAAAAAAAICU/6KC2ZsZql-o/s400/IMG3188.JPG" width="400" //a/divbr /Transfer a chunk of the chorizo and egg mixture to an open tortilla. I try for about 1/12 per, obviously, but don't measure exactly.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-IqdZeQxAE88/UJXCZVAdq5I/AAAAAAAAICc/Tn8hmFFDuRE/s1600/IMG3193.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://4.bp.blogspot.com/-IqdZeQxAE88/UJXCZVAdq5I/AAAAAAAAICc/Tn8hmFFDuRE/s400/IMG3193.JPG" width="400" //a/divbr /Roll them into small burritos (fold one vertical side in, then the other, then roll roll roll, tuck in the sides) until all the mixture and tortillas have been used.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-FEKAn64Slew/UJXCbKzRWhI/AAAAAAAAICk/NmTFkrF2x8/s1600/IMG3194.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://1.bp.blogspot.com/-FEKAn64Slew/UJXCbKzRWhI/AAAAAAAAICk/NmTFkrF2x8/s400/IMG3194.JPG" width="400" //a/divbr /Store in Ziploc freezer bags. To reheat, place on a paper towel and microwave on high for 1 minute. If you've let it defrost just a bit, start at 40 seconds and add more time if needed.br /br /buNOTES/u/bbr /br /I am not nearly the chorizo and egg fan that Steve is, but WOW, these are delicious. Steve eats his with a little chunky mild salsa and I eat mine with drops of habanero hot sauce. Fantastic either way.br /br /I've been wanting to try these for quite some time now so that I would have a third breakfast option in addition to my a href="http://aloshaskitchen.blogspot.com/2012/04/baked-oatmeal.html"Baked Oatmeal/a and a href="http://aloshaskitchen.blogspot.com/2012/06/breakfast-sandwiches.html"Egg Bake/a. These could not have been a more perfect choice. Thrilled.

Directions

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