Mexican Food Journal
Chorizo, egg, potato and avocado breakfast burritos with ranchero cheese and salsa verde.
- 6 large eggs
- 10 ozs. Mexican chorizo (spicy pork sausage)
- 1 large white potato
- 1 medium white onion
- 1 small bunch spring onions
- 6 ounces ranchero cheese (queso ranchero)
- 2 medium avocados
- 4 large or 6 medium flour tortillas
- 2 cups of your favorite salsa (try the salsa verde)
- 1/2 tsp. salt
Cooking the Burrito Filling
Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
Beat the eggs with 1/2 tsp.. salt and pour them into the pan with the chorizo, potato and onion.
Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
Rolling the Burrito
Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.
Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1”.
Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
Slice the burrito in half to serve.