Breakfast in America!
As Americans get more into ‘Ethnic’ foods thanks to the abundance of media hype about their delicious nature, more and more places (and people) are giving it a try. Of course, as good as some of it can be, a lot is needlessly atrocious due to being sanitized for ‘Fast Food’ application.
One of my particular favorites lately has been a simple Chorizo and Egg burrito. The ease of preparation is deceptive however – if you get it wrong, it can be quite a greasy mess, and then you find stains on your shirt. But from simple beginnings, it can be taken any number of ways – you can use home fries or hash browns instead of the boiled potatoes in my recipe, and it can be eaten simply rolled up, or smothered in a nice Red or Green Enchilada sauce & Cheese for a special treat.
One thing I find is that a Fruit based Salsa does more justice to this creation than standard Salsa or even Pico de Gallo. The sweetness cuts through any residual greasiness, and melds the flavors together far better. Don’t be afraid to experiment, try Pineapple or even a Citrus based Salsa to find your favorite.
CHORIZO & EGG BURRITOS
12 min | 2 min prep
SERVES 2
- 1/4 lb Chorizo sausage
- 1 Large Yukon Gold potato, diced
- 3 Large eggs, slightly beaten
- 2 Burrito size flour tortillas
- 1/2 cup Queso Blanco (Or Monterey Jack)
- Salt and Pepper to taste
- Mango Salsa
- In small pot boil potatoes until soft but not mushy. Drain and set aside.
- Remove casing from Chorizo. Cook over medium heat in a non stick skillet until browned. Drain, reserving a small amount of the fat (@ 1 tsp) in the pan.
- Add cooked sausage back into pan. Add potatoes and cook for about one minute, stirring occasionally.
- Pour in beaten eggs. Scramble lightly, and when eggs are almost done add cheese. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
- Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
- Divide the egg mixture into two portions and fill tortillas. Add salsa to taste, roll up burrito style.
MANGO SALSA:
- 4 Ripe mango
- 1 Medium red onion, finely chopped
- 1 Tsp ground cumin
- 6 Tbsp fresh lime juice (about 2 limes)
- 1/4 Cup chopped fresh cilantro
- 1 Tsp salt
- 1/4 Tsp black pepper
- Holding a mango upright on one end, cut off the two fleshy cheeks on the sides, cutting as close to the pit as possible. Score or cut the flesh into 1/4-inch dice. Scrape the flesh from the skin with a spoon and transfer to a bowl.
- Add the onion, cumin, lime juice, cilantro, salt, and pepper. Mix gently, cover with plastic wrap, and refrigerate until ready to serve.
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