Chorizo, egg, potato and avocado breakfast burritos with ranchero cheese and salsa verde.
Low-fat versions of the breakfast burrito often contain scrambled egg whites rather than whole eggs. Lower-fat cheeses as well as a variety of vegetables can further reduce fat and calories in the burritos. Sour cream or low-fat yogurt is often served with all types of burritos.
6 large eggs
10 ozs. Mexican chorizo spicy pork sausage
1 large white potato
1 medium white onion
1 small bunch spring onions
6 ounces ranchero cheese queso ranchero
2 medium avocados
4 large or 6 medium flour tortillas
1 Prep the Chorizo
2 Cut the chorizo in half.
3 Remove the casing with your fingers and discard.
4 Break the chorizo into chunks and set aside.
5 Cooking the Burrito Filling
6 Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
7 Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
8 Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
9 Beat the eggs with 1/2 tsp.. salt and pour them into the pan with the chorizo, potato and onion.
10 Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
11 Rolling the Burrito
12 Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.
13 Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don’t let the tortilla become crispy which makes it difficult to roll.
14 On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
15 Fold the bottom of the tortilla up about 1″ then fold the sides of the tortilla in about 1”.
16 Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
Source Foodista Mexican Food Journal