Chorizo And Egg Burrito

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chorizo and egg burrito

If you’ve been following along this week you’ll know I’m currently in Granada, Spain and have been using my AirBnB to cook quite a few dishes. Stuff like my Pistachio and Saffron Rice Stuffed Onions, and my Pasta Alla Camembert Crema. This recipe however is extremely simple, and only has a few ingredients which makes this chorizo and egg burrito perfect for a quick breakfast to take on the go, or to make in bulk and freeze as a part of a breakfast meal-planner schedule. For the chorizo I used regular Spanish chorizo as I am currently in Spain and it’s pretty much everywhere.

The difference between Spanish chorizo and Mexican chorizo is quite significant. While both are pork sausages spiced with paprika, the Spanish version is cured, and therefore more solid than the Mexican version which needs to be cooked. That being said, we are cooking the Spanish chorizo in this recipe, because you want to render all that delicious pork fat and spices to really flavor the eggs. If you like Spanish food, give my ‘A Guide To Granada Tapas‘ a look to see a huge variety of different small plates you get with the purchase of a drink.

Chorizo And Egg Burrito Ingredients

These are the ingredients for 1 burrito, so you can scale it up to as many as you see fit.

50 grams Spanish Chorizo; chopped. This is about 5 centimeters of a chorizo sausage link.

1/2 Shallot, chopped

2 Eggs.

1/2 small-medium Avocado; diced.

25 grams Cheddar Cheese; shredded

1 pinch Black Pepper; to taste

1 pinch Salt; to taste

1 large Flour Tortilla

Chorizo And Egg Burrito Instructions

1. In a skillet on medium high heat add all the chopped up chorizo. You most likely will not need oil as the high fat content in chorizo is good enough to cook in. Once the fat starts to render add the shallots.

2. In a separate bowl whisk up the two eggs and add black pepper. Once the shallot begins to get translucent add the eggs to the pan and stir with a wooden spoon as if you are making scrambled eggs. Once the eggs are almost cooked, add the cheddar and give another toss. You want the eggs just cooked, but not overly so. They will continue to solidify after taken off the pan.

3. Place the mixture on a plate and put the tortilla in the pan to heat up. I do about 15-20 seconds a side, just to get the tortilla nice and pliable. Scoop the filling into the tortilla and add some diced avocado chunks. Roll it up nice and tight and eat hot, or freeze for up to a week. (Microwave for a minute to soften it up before eating later.

Notes

If you want to use Mexican chorizo you absolutely can, just take the casing off the sausage and cook up the meat similar to how you would cook ground beef or italian sausage.

Spanish Chorizo vs Mexican Chorizo

Chorizo And Egg Burrito

Course Breakfast
Cuisine Spanish
Keyword Chorizo And Egg
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person

Ingredients

  • 50 grams Chorizo Sausage chopped
  • 1/2 Shallot chopped
  • 2 Eggs
  • 1/2 Avocado diced
  • 25 grams Cheddar Cheese shredded
  • 1 pinch Black Pepper to taste
  • 1 pinch Salt to taste
  • 1 large Flour Tortilla

Instructions

  • In a skillet on medium high heat add all the chopped up chorizo. You most likely will not need oil as the high fat content in chorizo is good enough to cook in. Once the fat starts to render add the shallots.
  • In a separate bowl whisk up the two eggs and add black pepper. Once the shallot begins to get translucent add the eggs to the pan and stir with a wooden spoon as if you are making scrambled eggs. Once the eggs are almost cooked, add the cheddar and give another toss. You want the eggs just cooked, but not overly so. They will continue to solidify after taken off the pan.
  • Place the mixture on a plate and put the tortilla in the pan to heat up. I do about 15-20 seconds a side, just to get the tortilla nice and pliable. Scoop the filling into the tortilla and add some diced avocado chunks. Roll it up nice and tight and eat hot, or freeze for up to a week. (Microwave for a minute to soften it up before eating later.
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