Chorizo Breakfast Burritos 3 Ways

Cook & Assemble Mexican Style

1. Cook fresh Mexican chorizo in a nonstick skillet over medium heat for 5 to 6 minutes, breaking into crumbles, lower heat to medium-low.
2. Pour beaten eggs over the chorizo and fold gently until soft curds form.
3. Stir in potatoes and shredded cheese. Spoon into tortilla and top with Mexican crema, crumbled cotija, and chopped cilantro.
4. Fold, roll tight, and sear seam-side down for 1 minute.
5. Optional: Pan fry in a skillet sprayed with pan release spray until toasted on both sides

Cook & Assemble Spanish Style

1. Whisk all the sauce ingredients together in a bowl. place in a squeeze bottle.
2. Refrigerate.
3. Slice Spanish chorizo on a bias into 1/2-inch ovals.
4. Grill cut faces over medium-high heat for 1 to 2 minutes per side.
5. Melt butter over medium-low heat and scramble beaten eggs until just set.
6. Layer tortilla with scrambled eggs, shredded Manchego, potatoes, grilled chorizo coins, and Smoked Paprika Aioli.
7. Fold, roll tight, and sear seam-side down for 1 minute.
8. Optional: Pan fry in a skillet sprayed with pan release spray until toasted on both sides

Cook & Assemble Portuguese Style

1. Combine parsley, onion, and garlic in a separate bowl.
2. Stir in extra-virgin olive oil and vinegar, season with salt and freshly cracked black pepper, and rest for at least 15 minutes at room temperature.
3. Skewer the chorizo lengthwise and place over an open flame to char it (burner, torch, open flame) until blistered. Let cool slightly and then slice into rounds
4. Melt butter over medium-low heat and scramble beaten eggs until just set.
5. Layer tortilla with potatoes, scrambled eggs, shredded cheese, chouriço half-moons, and Molho Verde.
6. Fold, roll tight, and sear seam-side down for 1 minute.
7. Optional: Pan fry in a skillet sprayed with pan release spray until toasted on both sides