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Chorizo Breakfast Burritos 3 Ways

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

This burrito-inspired breakfast series uses spicy, heavily seasoned pork sausage as the anchor for three distinct wrapped meals. Choose between a crispy hashbrown and scrambled egg build, a roasted pepper and cotija cheese style, or a loaded skillet version packed with black beans and avocado. Every variation gets tightly rolled into a warm flour tortilla to deliver an intense, handheld morning punch.

Ingredients
    Core Filling
  • 4 EA flour tortilla 12-inch
  • 12 EA large eggs
  • 4 cup cooked shredded hashbrowns
  • 4 Tbsp neutral oil
  • 4 tsp butter
  • Kosher salt to taste
  • Black pepper to taste
    • Mexican Style
  • 0.25 lb Mexican chorizo fresh
  • 1.33 cup shredded Monterey jack cheese
  • 2 Tbsp Mexican crema
  • 2 Tbsp cotija crumbled
  • 1 Tbsp fresh cilantro chopped
    • Spanish Style
  • 0.19 lb cured Spanish chorizo
  • 1.33 cup shredded young Manchego cheese
  • 2 Tbsp Smoked Paprika Aioli (see below)
    • Portuguese Style
  • 0.25 lb Portuguese chouriço
  • 1.33 cup shredded cold smoked Havarti
  • 2 Tbsp Molho Verde (see below)
    • Smoked Paprika Aioli
  • 1 cup mayonaisse
  • 1 EA small garlic clove grated
  • 2 tsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1 pinch kosher salt
    • Molho Verde
  • 1 cup fresh flat-leaf parsley finely chopped
  • 1/2 white onion 1/4" dice
  • 1 EA garlic clove minced
  • 7 Tbsp extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • Kosher salt and freshly ground pepper to taste
Instructions
    Cook & Assemble Mexican Style
  1. 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. 2
    Pour beaten eggs over the chorizo and fold gently until soft curds form.
  3. 3
    Stir in potatoes and shredded cheese. Spoon into tortilla and top with Mexican crema, crumbled cotija, and chopped cilantro.
  4. 4
    Fold, roll tight, and sear seam-side down for 1 minute.
  5. 5
    Optional: Pan fry in a skillet sprayed with pan release spray until toasted on both sides
    6. Cook & Assemble Spanish Style
  6. 6
    Whisk all the sauce ingredients together in a bowl. place in a squeeze bottle.
  7. 7
    Refrigerate.
  8. 8
    Slice Spanish chorizo on a bias into 1/2-inch ovals.
  9. 9
    Grill cut faces over medium-high heat for 1 to 2 minutes per side.
  10. 10
    Melt butter over medium-low heat and scramble beaten eggs until just set.
  11. 11
    Layer tortilla with scrambled eggs, shredded Manchego, potatoes, grilled chorizo coins, and Smoked Paprika Aioli.
  12. 12
    Fold, roll tight, and sear seam-side down for 1 minute.
  13. 13
    Optional: Pan fry in a skillet sprayed with pan release spray until toasted on both sides
    14. Cook & Assemble Portuguese Style
  14. 14
    Combine parsley, onion, and garlic in a separate bowl.
  15. 15
    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.
  16. 16
    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
  17. 17
    Melt butter over medium-low heat and scramble beaten eggs until just set.
  18. 18
    Layer tortilla with potatoes, scrambled eggs, shredded cheese, chouriço half-moons, and Molho Verde.
  19. 19
    Fold, roll tight, and sear seam-side down for 1 minute.
  20. 20
    Optional: Pan fry in a skillet sprayed with pan release spray until toasted on both sides
Read it online: https://brinnerbites.com/recipe/chorizo-breakfast-burritos-3-ways/