How to Make Chorizo and Egg Burritos

This is an incredibly easy breakfast meal to make - so easy that you might want it for dinner, too. Serves 4 to 6 depending on appetites.

Instructions

Difficulty: Easy

Things You’ll Need:

• Large Pinch Freshly Cracked Black Pepper
• Large Pinch Of Salt
• 3 chorizo sausages - the dry Mexican or Spanish kind
• 10 lg. eggs
• 6 lg. flour tortillas
• 1 lg. onions - peeled and roughly chopped
• 2 tsp. canola oil
• 1/2 lb. shredded Monterey Jack cheese

1. Heat the onion in a large skillet with oil over medium heat. Cook, stirring occasionally, until golden and soft (about 6 or 7 minutes).
2. Cut the chorizo into small chunks. Add to the pan with the onion and cook until the chorizo starts to lightly brown.
3. Meanwhile, crack the eggs into a large bowl and add a pinch of salt and pepper. Whisk with a fork until the yolks and whites are combined.
4. When the chorizo is lightly brown, add the eggs to the skillet. Stir the eggs frequently to prevent sticking to the pan. Cook until the eggs are fluffy.
5. Heat a tortilla in the microwave for 20 seconds on high.
6. Put the tortilla on a large plate and place four heaping tablespoons of the egg mixture and some cheese in a thick line on the edge of the tortilla closest to you.
7. Starting with this edge, roll it over the egg mixture once. Fold the edges to the right and left of the mixture toward each other until they are snug against the roll of eggs.
8. Continue to roll the tortilla until it becomes a tight cylinder. Repeat the process with the remaining tortillas.

Tips & Warnings

• Add some bottled habanero chile sauce to these burritos for some real Yucatecan zip!
• Dry chorizo can be sliced, unlike the fresh crumbly kind.