Chorizo Potatoes & Egg Burrito
"When I was stationed at fort bliss I had this burrito ,it was amazing you can wrap them in tin foil and reheat them on the heater like when I had them lol seriously you can make these up and freeze them,and you don't have to add the whole jalapeno, if you don't like that much heat"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (197.4 g)
- Calories 291.2
- Total Fat - 17.8 g
- Saturated Fat - 6.8 g
- Cholesterol - 237.1 mg
- Sodium - 457.5 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 2.6 g
- Sugars - 2.1 g
- Protein - 15.6 g
- Calcium - 45.8 mg
- Iron - 1.9 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook the potatoes until just done drain
Step 2
Cook the chorizo and jalapeno and onion
Step 3
Add the potatoes
Step 4
Cook until potatoes absorb the flavor of chorizo about 10 minutes ,they will get a little crispy
Step 5
Meanwhile scramble the eggs in butter in another pan
Step 6
In damp tea towel, microwave the tortillas for about 10seconds so that they are pliable
Step 7
In each tortilla place some egg and filling each divided by 8
Step 8
Fold them by pushing in each side and folding bottom up and top down
Step 9
Wrap them in foil now
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the potatoes, look for firm potatoes with no blemishes.
- When buying the chorizo sausage, make sure to check the label for the ingredients and select the one with the least amount of additives.
- Substitute black beans for chorizo sausage for a vegetarian option. This substitution will provide a plant-based source of protein and fiber, making the burrito a more nutritious meal.
- Substitute sweet potatoes for regular potatoes for a sweeter flavor. This substitution will add a unique flavor to the burrito and provide an additional source of vitamins and minerals.
Vegetarian Chorizo Potatoes & Egg Burrito Replace the chorizo sausage with vegetarian-friendly chorizo sausage. Omit the jalapeno and replace with 1 teaspoon of chili powder. Cook the potatoes and onion together in 1 tablespoon of olive oil until potatoes are just done and onion is softened. Add the vegetarian chorizo and chili powder and cook for an additional 10 minutes.
Mexican Street Corn Salad: This creamy and flavorful side dish is the perfect accompaniment to the Chorizo Potatoes & Egg Burrito. The sweetness of the corn pairs nicely with the spicy chorizo, and the creamy and tangy dressing complements the burrito's soft and savory filling.
Grilled Cilantro-Lime Shrimp: This quick and easy dish is the perfect complement to the Chorizo Potatoes & Egg Burrito. The bright citrus flavor of the cilantro-lime marinade will help to balance out the spicy chorizo, while the juicy shrimp will add a nice texture to the burrito's soft and savory filling.
FAQ
Q: How do I reheat the burrito?
A: Wrap the burrito in tin foil and reheat it on a heater. This will help to retain the flavors and keep the burrito warm.
Q: How long can I store a burrito?
A: Burritos can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Make sure to wrap the burrito tightly in plastic wrap or tin foil before storing.
2 Reviews
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Fun facts:
FUN FACT 1: The burrito is believed to have originated in Ciudad Juárez, Mexico in the early 20th century. It was made popular in the United States by celebrity chef, Rick Bayless, who has been credited with popularizing Mexican cuisine in the US.
FUN FACT 2: Chorizo is a type of Mexican sausage that dates back to the Aztecs. It is made from pork, beef, or a combination of the two, and is flavored with chili peppers, garlic, and other spices.