Breakfast Burritos
Packed with great ingredients along with a little heat, this flavorful dish is sure to wake up your taste buds...
Ingredients
SALSA
- 1 cup avocado, diced tips & tricks
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1/3 cup Roma tomato, seeded and diced
- 1/4 cup red onions, chopped
- 1/4 cup fresh cilantro, chopped tips & tricks
- 1/4 tsp. ground cumin
- 1/8 tsp. ground Himalayan pink salt
BURRITOS
- 1 lb. chorizo sausage, casings removed see Recipe
- 2 tbsp. butter
- 3/4 cup poblano peppers, diced
- 3/4 cup red peppers, diced
- 6 large free-run eggs, beaten
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- Few dashes hot sauce of your choice
- 1 1/2 cups Monterey Jack Jalapeño cheese, shredded
- 6 large flour tortillas
- 1 tbsp. clarified butter tips & tricks
Directions
SALSA
- Combine all the ingredients in a small bowl and gently stir; set aside.
BURRITOS
- In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes.
- Remove the meat with a slotted spoon and transfer to a plate lined with paper towels; set aside.
- In another skillet over medium heat, add butter and when it’s melted and sizzling, add peppers; sauté until almost soft, about 3 minutes.
- Add beaten eggs and season with black pepper and hot sauce. Cook only 1 minute before adding cheese; stir until melted and eggs are cooked, about 2 minutes.
- Spoon the egg mixture into the middle of each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping it tight.
- Using a panini press over medium heat, brush the bottom with clarified butter. When hot, add the burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes.
- Flip them over, place the lid back on top and cook for another 2 minutes or until golden brown. Serve immediately.