Breakfast burrito

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

This type of burrito is a fairly common breakfast in the United States. Americans borrowed the idea of the Mexican burrito and began wrapping their breakfasts in tortillas for convenient eating, for example, on the way to work. All the breakfast ingredients—vegetables, fried eggs with fried potatoes, cheese, and fried chorizo sausage—are tightly wrapped in a large tortilla, where they stay warm for a long time. The result is delicious, juicy, filling, and practical.

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.

Ingredients for the recipe:

Burrito

4 large burrito tortillas
2 teaspoons of vegetable oil
240g raw Mexican chorizo sausage, casing removed
1 cup frozen potatoes with peppers and onions for frying
8 large eggs
Hot sauce
1 avocado, sliced
0.5 cup finely grated cheddar

Pico de gallo

2 plum tomatoes, diced
Half a jalapeño pepper, diced (remove seeds if desired)
Half a small red onion, diced
1/2 cup fresh coriander leaves, coarsely chopped (set aside some for serving)
Juice of half a lime

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pico de galloIn a small bowl, combine tomatoes, jalapeño, onion, cilantro, and juice. Season with salt and pepper.
FillingHeat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until lightly crisp, about 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.

In a medium bowl, beat the eggs until foamy. Season with salt, pepper, and a few drops of hot sauce. Pour the eggs over the potatoes and cook, stirring, until set, about 3 minutes. Remove from the pan and keep warm.
Wipe out the pan and return it to the stove. Warm each tortilla in the pan.
BurritoLayer a tortilla with avocado, filling, about 1 tablespoon of pico de gallo, and sprinkle with cheese. Fold the tortilla over the top and roll tightly. Sprinkle with cilantro and serve with pico de gallo and hot sauce.

Categories:

recipe / Breakfast / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Potato dishes / Potato appetizers / Food Network - recipes / Mexican cuisine / American cuisine

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