Breakfast Burrito Bueno
2 teaspoons Vegetable oil
1/4 medium Onion -- finely chopped
2 small Potatoes -- peeled and chopped
6 eggs -- beaten
8 ounces Chorizo -- sliced
1/4 teaspoons Granulated garlic
1/8 teaspoons Pepper
6 traditional Tortilla
1 recipe El Chico's Chorizo
In a large non-stick skillet, heat oil over medium heat. Saute onion. Add
potatoes. Fry until golden about 15 minutes. Add eggs. Cook until
scrambled. Place aside. In a separate skillet, cook chorizo over medium
heat 5 minutes. Drain on paper towels. Combine chorizo with egg mixture.
Add spices. Return to low heat and stir until blended. Evenly divide
mixture among 6 tortillas. Roll into burritos. Secure with toothpicks.
Makes six 7 oz. servings.
El Chico's Chorizo
Recipe By: Rob Walsh
Published in: Tex Mex Cookbook
1/2poundspork chops boneless -- cut into 4 or 5 pieces
1teaspoonsChili Powder
2teaspoonsPaprika -- or more
1teaspoonsSalt
1/4teaspoonsGarlic Powder
1/4teaspoonsCumin -- ground
2tablespoonsRed Wine vinegar
1tablespoonsVegetable oil
2tablespoonsOnions -- chopped
Combine all the ingredients except the oil and onion in a food
processor. Process until coarsely ground, about 20 seconds. Heat the
oil in a skillet or saute pan over medium high heat. Stir in the
chopped onion. Add the chorizo mixture and brown for 5 minutes or to
desired doneness.
Variation
For lean chorizo:
Omit the oil, add the mixture to a cold skillet, turn the heat to
high, and brown to taste.
Chorizo y Papas:
Add 1 cup boiled potato chunks and turn with a spatula over medium
heat until the chorizo and potatoes are well combines and heated
through.
Chorizo y Huevos:
Add 2 beaten eggs to 3 heaping tablespoons of hot cooked chorizo in
the skillet and turn with a spatula over medium heat until the eggs
are cooked to the desired doneness.
Recipe Notes
If you think you don't like Mexican chorizo, this recipe will change
your mind. It is adapted from a cookbook published by El Chico
restaurants in the 1970's. They started with groun dpork, but that
was before food processors became common. The fresh ground flavor is
much better. Choose fatty or lean chops, depending on your preference
(I like the fatty kind for chorizo). Add more paprika if you like an
intense orange color.
Exported from A Cook's Books -- Recipe management for Macintosh
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