Recipe courtesy of Carol Garcia
Chorizo Breakfast Burrito
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1307
- Total Fat
- 96
- Saturated Fat
- 29
- Carbohydrates
- 41
- Dietary Fiber
- 12
- Sugar
- 4
- Protein
- 72
- Cholesterol
- 684
- Sodium
- 1623
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
24 ounces cooked Chile Chorizo, recipe follows
4 tablespoons oil
12 eggs, beaten
4 flour tortillas
Red or Green Salsa, store bought, (optional)
Chile Chorizo:
2 1/2 pounds pork meat
1/2 tablespoon chopped garlic
1 tablespoon salt
1 cup red chile powder
1/2 tablespoon oil
Directions
- Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.
Chile Chorizo:
- Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.