Housemade Chorizo Breakfast Burritos
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1854
- Total Fat
- 163
- Saturated Fat
- 34
- Carbohydrates
- 53
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 49
- Cholesterol
- 388
- Sodium
- 1486
- Total: 1 hr 55 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
Chorizo:
2 tablespoons lard
2 teaspoons achiote
1 teaspoon chili powder
1 teaspoon cumin seeds, toasted
1 jalapeno, seeded and chopped
Leaves from 1 bunch fresh oregano
1 pound ground pork
1 red onion, sliced thin
8 large eggs
1 pound shredded Cheddar
Tomatillo Sauce:
1 pound tomatillos, diced
Cloves from 2 heads garlic
1 red onion, sliced
1 1/2 ounces lime juice
4 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons white vinegar
Potatoes:
2 russet potatoes
Kosher salt
About 2 1/2 cups vegetable oil
Refried Beans:
One 15.5-ounce can black beans, rinsed and drained
2 tablespoons lard
Four 12-inch flour tortillas
Directions
Special equipment:
a deep-frying thermometer- For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
- Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
- Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
- For the tomatillo sauce: Preheat the oven to 450 degrees F.
- Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
- For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
- Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
- Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
- For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
- Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.