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Chorizo Breakfast Burrito
Yield = 8-10 burritos
10 Medium sized
Flour Tortillas
15oz
Chorizo
18 Large Eggs
8oz Extra Sharp Cheddar
Prepare ingredients:
You should prepare
this the night before or on the weekend.
Pan fry chorizo,
constantly breaking up chunks, in a large high walled frying pan. If
there is a lot of excess juice drain it. Beat all 18 eggs and add to
chorizo. Constantly stir mixture as it cooks (same as making
scrambled eggs). This process will take some time to solidify.
Once the mixture has the consistency of scrambled eggs remove from heat
and let cool.
Spread tortillas on
cookie sheet, place a damp cloth over them and warm in oven at 250 degrees
for 1-4 minutes. Watch carefully so that cloth does not catch fire.
Shred Cheddar Cheese
while tortillas are warming.
Prepare burritos:
Place one tortilla
on flat surface. Spoon in desired amount of Chorizo/Egg mixture (I
like one sauce-spoon full) in a line about two inches from top and 1 inch
from the bottom. Sprinkle desired amount of shredded cheddar cheese
over mixture. Fold top (2 inch gap side) of tortilla over mixture.
Then roll side over mixture and finish rolling. Place in either a
Ziploc Freezer bag or a Tupperware container. Repeat this process
for the rest of the tortillas and mixture. Once completed place
burritos in freezer overnight.
Cooking and Serving:
In the morning (or
whenever) place one Breakfast Burrito on a microwavable plate, place a
paper towel over it, put in microwave and cook on high for 1-2 minutes
(could be longer or shorter depending on your microwave) or until cheese
melts and center is warm.
Serve plain or with
salsa, sour cream, guacamole, or whatever your favorite garnish may be.
Recipe by Mark Sandfox of Wauconda, IL |
