Large Tex-Mex Burrito in an Omelette
Votes: 1
Time: 1 hour 17 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a Tex-Mex-style breakfast burrito filled with assorted canned beans, fried ground raw chorizo, cheese, and vegetables, all wrapped in an omelet instead of a tortilla. The burrito is filling, juicy, and packed with flavor. Top it with tomatillo sauce and sour cream and serve with finely chopped tomatoes. To save time on breakfast prep, the tomatillo sauce can be made ahead of time and stored in the refrigerator. It's also great with other dishes besides burritos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sauce
- 450 g of physalis, peeled, washed and cut into 4 pieces
- 1 medium Vidalia onion, quartered
- 1 jalapeño pepper, cut in half
- 2 tbsp. l. olive oil
- 1 small bunch of cilantro
Omelette
- 1 chorizo sausage without shell
- 0.5 tsp ground cumin
- A pinch of cayenne pepper
- A pinch of paprika
- 1 cup canned assorted beans (pinto, white, and/or black beans), drained and rinsed
- 1 green bell pepper, chopped
- 8 large eggs, beaten
- 1 tbsp. milk
- 1 tbsp (15 g) butter
- 0.5 cup grated Pepper Jack cheese
- Sour cream thinned with light cream, for serving
- 1 plum tomato, seeded and chopped, for serving
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Recipes with similar ingredients: ground cherries, Vidalia onion, jalapeno pepper, cilantro, chorizo sausage, kupaty (fried sausages), cumin, ground cayenne pepper, paprika, white beans, black beans, pinto beans, sweet pepper, eggs, milk, butter, pepper jack cheese
Cooking the dish according to the recipe:
- Prepare the sauce: Preheat oven to 200°C. Combine tomatillos, onion, jalapeño pepper, and olive oil on a baking sheet, season with salt and pepper. Roast in the oven until golden brown, about 45 minutes. Puree in a blender with cilantro, thinning with water if necessary. Season with salt to taste.
- Meanwhile, prepare the omelette: In a large nonstick skillet over medium-high heat, fry the chorizo until crisp, breaking it up into small pieces, about 4-5 minutes. Transfer to a paper towel-lined plate. Stir in the cumin, cayenne pepper, and paprika to the remaining fat in the skillet. Add the beans and fry until tender, about 5 minutes. Season with salt and pepper, then add the bell pepper and fry for another 1-2 minutes. Transfer to a bowl.
- In another bowl, whisk the eggs and milk. Wipe out the pan, reduce the heat to medium, and add 0.5 tbsp (75 g) of butter. Pour half the egg mixture into the pan and cook until the eggs are set in the center, cutting around the edges with a rubber spatula and tilting the pan to allow the raw egg to run to the edge. Shake the pan to loosen the omelet, then spoon half the bean, chorizo, and cheese mixture down the center of the omelet. Fold it in on both sides to enclose the filling, then flip the omelet seam-side down and cook for another 1 minute. Repeat with the remaining butter, egg mixture, and filling to make another omelet. Top with the tomatillo sauce and garnish with sour cream and tomatoes.
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