Chorizo and Egg Burrito
6 servings
15 minutes
Chorizo and egg burrito is a vibrant, flavor-rich dish from Mexican cuisine that is perfect for a hearty breakfast or dinner. It combines the spiciness of chorizo, the tenderness of the egg mixture, and the creaminess of cheddar cheese to create a harmony of flavors. The light crunch of the warm tortilla complements the juiciness of the filling, making each bite a true delight. The history of burritos traces back to Mexican gastronomy where this dish was considered ideal food for travelers and workers due to its convenience and nutrition. In modern cuisine, chorizo and egg burritos have become a popular choice for lovers of rich and spicy flavors, with the addition of fresh vegetables and zesty salsa making it even more aromatic. Burritos are served with sour cream and salsa that add softness and zest to the dish.
1
In a bowl, whisk eggs and cream with salt and pepper. In a 30 cm diameter skillet, heat vegetable oil over medium-high heat and fry chorizo, cut into medium pieces, for 1.5 minutes until browned.
- Chicken egg: 8 pieces
- Single cream 10% fat: 0.3 glass
- Salt: 0.5 teaspoon
- Ground black pepper: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Chorizo: 170 g
2
Add chopped onion, bell pepper, and jalapeño and fry for about 5 minutes until the vegetables are soft. Then place the sausage with the vegetables in a bowl and cover to keep warm. Wipe the skillet with a towel and put it back on the heat.
- Red onion: 1 head
- Red sweet pepper: 1 piece
- Jalapeno pepper: 1 piece
3
Melt butter in it, add the egg mixture and fry, stirring constantly, for 2 minutes. Then add grated cheddar and chopped green onion; mix and transfer the contents of the pan to the sausage. Mix again.
- Unsalted butter: 1 tablespoon
- Cheddar cheese: 170 g
- Spring onion: 15 g
4
Place each tortilla between two paper towels and heat in the microwave for 30-60 seconds on high power - they will become much more pliable.
- Tortillas: 6 pieces
5
Place enough filling in the center of each tortilla, then roll it up. Cut each burrito in half and serve with sour cream and salsa.
- Sour cream: 1 jar
- Salsa: 1 glass
