WHAT EXACTLY IS A BREAKFAST BURRITO?
A breakfast burrito, as the name implies, is a tortilla packed with breakfast-related components.
Burritos are huge flour tortilla wraps that contain a variety of ingredients. Rice, beans, salad, sour cream, and guacamole are common ingredients in burritos. Unless it’s a vegetarian tortilla, meat is usually included.
I substituted the rice in my breakfast burrito with potatoes and added eggs and chorizo. Because salad isn’t generally eaten for breakfast, I substituted peppers.
THE IDEAL WEEKEND BRUNCH
During the week, I believe many of us choose for quick and easy breakfast options like cereal or toast. On weekends, we all have a little extra time to spend creating a nice breakfast or brunch.
This isn’t a recipe I’d make on a regular basis for breakfast, but it’s nice for a brunch dish every now and then! It takes a little longer to make than, say, a bacon sandwich, but it is well worth it in my opinion.
Because it is so filling, I usually eat this breakfast burrito for brunch. However, you are allowed to consume it for breakfast or at any time of day.
WHICH CHORIZO SHOULD I USE?
I know this Chorizo Breakfast Burrito has Mexican origins, but I always make it with Spanish chorizo rings.
Mexican chorizo is wonderful, but it’s not widely available in the United Kingdom. Spanish chorizo is widely available in supermarkets and is extremely simple to locate.
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It usually comes in two varieties: regular and spicy. Personally, I like the spicy version, but it is all up to you.
It is worth noting that it comes with a paper casing that must be removed before slicing and cooking. I simply run a sharp knife down the length of the chorizo and then pull it off.
IS THIS SPICY BREAKFAST BURRITO?
This Chorizo Breakfast Burrito is mild in my opinion. That was an intentional choice because I assumed people wouldn’t want anything spicy as their first meal of the day.
Ancho chili powder is my favorite to use because it provides a beautiful sweet heat that is relatively mild. If you’re searching for something a little spicy, chipotle chilli powder is a good choice.
Obviously, the regular mild and strong chilli powders available in all stores will work just as well.
2 large flour tortilla wraps
1 potato, diced (about 300g)
1 big diced pepper
150 g chopped chorizo
4 eggs
1 cup milk
12 teaspoon chili powder
14 teaspoon sea salt Sprinkle black pepper
12 tablespoon vegetable oil
60 g shredded cheese
Instructions
Cube 300g potato, leaving the skin on. Place in a pot of boiling salted water for 5 to 10 minutes, or until soft.
2/Meanwhile, heat 12 tbsp vegetable oil in a frying pan and add 1 diced pepper. Cook for around 5 minutes on medium high heat.
3/Add the cooked potatoes and peppers to a mixing bowl. Cook for 10 minutes, or until slightly crispy.
4/Cut 150g chorizo into slices and heat for 5 minutes, or until golden and crisp.
5/In a mixing dish, combine 4 eggs, 1 tablespoon milk, 12 teaspoon chili powder, 14 teaspoon salt, and a pinch of pepper.
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6/Reduce the heat to low and add the eggs. Continue to stir until the eggs are cooked, about one minute. Remove the eggs from the heat as soon as they are no longer liquid.
7/Place a tortilla wrap on a board and top with one-quarter of the 60g cheese.
8/Add some of the filling, keeping it in the center.
9/Add extra cheese to the top.
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10/Fold the tortilla’s left and right sides in, then fold the bottom over the contents and tuck it in. Roll the fabric until the seam is on the bottom.
11/ You can seal the burrito by placing it seam side down in a pan over medium heat for a minute or so. This also aids in the melting of the cheese.
