Chorizo and Egg Breakfast Burrito
A delicious Mexican breakfast burrito, with chorizo and eggs. Throwing in some beans, some bacon, and some homemade salsa to top it off!
Ingredients
- 9 oz Mexican Pork Chorizo This is different from Spanish Chorizo, which is cured, like salami. You can also use Mexican Beef Chorizo with no substitutions (although it may be a bit greasier)
- 2 medium Russet Potatoes 400-500 G
- 7 Eggs (beaten and combined)
- 8 oz Bacon
- 4 whole Flour Tortillas 10 inches or bigger. Burrito Sized!
- 2 cups Shredded Cheese (optional) Any kind you prefer.
- 1/2 cup Crema Mexicana or Sour Cream
- 16 oz Refried Beans (optional)
- 16 oz Salsa Fresh or Jarred
Instructions
- Dice your potatoes into small, uniform cubes. The size of frozen diced potatoes, approximately.
- Pre-heat a non-stick pan with 1/4 cup of oil.
- Fry potatoes until golden brown, and set aside, draining extra oil if necessary.
- In a separate pan, on low to medium heat, cook 6-8 strips of bacon to your desired doneness. Set aside.
- Warm up your beans, adding a bit of water if necessary for a smoother consistency. Add 1-2 tablespoons of bacon oil (optional, but delicious) and 1-2 crumbled up bacon strips.
- In a pre-heated pan, add your chorizo and cook for about 5 minutes, stirring frequently so as not to burn.
- When chorizo is cooked (5 minutes, or when chorizo begins to have a "grainier" texture, as the fat melts away from the meat) add potatoes back in and cook for 1 minute.
- Add your beaten eggs to the pan, and stir frequently, until eggs are cooked.
- In a separate pan, in the microwave, or directly on the burner, heat up a tortilla, until just warmed up. I prefer using the burner, and flipping.
- Assemble your burrito. Add chorizo mixture, bacon, cheese, salsa, and crema or sour cream.
- Enjoy!