Chorizo Breakfast Burrito

Chorizo is one of my favorite types of sausage and my go-to protein of choice for breakfast burritos. It’s my weakness. Anytime I see it on a menu, I gotta have it! This is my Chorizo Breakfast Burrito with all the ingredients I love in it. The only thing missing was diced jalapeños and maybe avocado, but it was excellent as is.

I purchased my chorizo at the meat counter from my local Carniceria by the pound. It’s fresher and tastes much better than prepackaged ones at the grocery store.

Mexican chorizo has a distinctive and robust flavor. It’s typically made from ground pork and seasoned with a blend of spices like paprika, chili powder, garlic, and cumin. This gives it a spicy, savory, and slightly smoky taste. Depending on the recipe and brand, it can also have a tangy or sweet note from ingredients like vinegar or sugar.

Ingredients:
4 Flour tortillas
10 ounces Chorizo
8 Eggs
½ White onion, diced
1 pound Tater Tots, extra crispy
6 ounces Shredded Cheese
6 ounces Pico de Gallo
Hot salsa
Orange sauce

Steps:

Cook Chorizo con Huevos– Add chorizo to a griddle/skillet over medium heat. (Note: Make sure you remove chorizo from the plastic casing). Break up and cook the chorizo until it is thoroughly cooked. Add onions, to the chorizo and continue cooking until onions become translucent. Add eggs and scramble until cooked.

Make Breakfast Burrito – Add chorizo con huevos, tater tots, Pico de Gallo, shredded cheese, and hot salsa in a horizontal line. Starting from the bottom edge, where you placed the filling, begin to roll the tortilla upwards. Fold the left and right sides of the tortilla inwards towards the center. Continue rolling upwards tightly to finish rolling the burrito.

Tips:

• Soyrizo is a great substitute for Chorizo
• Add as much or as little filling you want for each burrito.
• If chorizo is not available, use your favorite sausage or bacon for this breakfast burrito
• For a crispier tortilla, sear the burrito seam-side down in a hot skillet and cook for about a minute on each side until golden and crispy.

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