Chorizo is the ultimate breakfast and brunch meat. There is something about the spicy sausage that takes a meal from good to great. It's easy to use as a topper, a mix-in or a side dish making it versatile as well. It's typically seen in egg dishes but once in a while people will get crazy and use it with pancakes or waffles too. Today, we're sticking the traditional route with a burrito that everyone at the table will love.
This burrito has a bit more kick using a whole jalapeno. The trick to cooking with jalapenos lies within the seeds. For a mild taste, carefully cut out the rib of the pepper and remove all the seeds. The more you leave in, the spicier the dish will be.
One caveat chorizo has is that it can be greasy. To remove some of that unwanted grease, drain the meat after it is cooked on a paper towel lined plate. Press into it if you want to get every drop of grease out otherwise just letting it sit on a paper towel works fine.
Chorizo Breakfast Burritos
(For the potatoes)
3 yellow potatoes, diced into 1-inch squares
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
(For the burritos)
1/2 lb. chorizo sausage
2 tablespoons butter
8 eggs (2 per person)
3 tablespoons milk
1/2 onion, diced
1 jalapeno, diced
3 yellow potatoes, diced
2 plum tomatoes, diced
1 tablespoon chives, chopped
1 teaspoon crushed red pepper flakes (optional)
1/2 cup cheddar cheese, shredded
4 Tortillas, warmed
1. Preheat oven to 375 degrees. Mix potatoes with 4 tablespoons of olive oil, a tablespoon of garlic, teaspoon of paprika and salt and pepper to taste. Bake on a baking sheet for 20-25 minutes until browned and fork tender.
2. Brown chorizo in a large skillet. Remove to a plate with a paper towel to drain the grease. Whip the eggs and milk together in a bowl. Add butter to the skillet. Once melted, add the jalapeno and onion. Cook till softened, about 2-3 minutes. Add chorizo back to the skillet with tomatoes, chives and crushed red pepper, if using. Slowly pour the eggs into the skillet and scramble all together. When eggs are done cooking, turn off the heat and fold in cheddar cheese.
3. Assemble burritos with a spoonful of potatoes and egg mixture. Serve.