Burrito Kitchens-Style Chorizo Breakfast Burritos

Mon, 01 Jan 0001 00:00:00 +0000

Reverse-engineered from the Boulder, CO frozen burrito brand. Seasoned pork sausage (not cured Mexican chorizo), crispy potatoes, scrambled eggs, and Hatch green chiles. Makes 8 burritos; freezes beautifully.

Ingredients

8 large burrito-size flour tortillas (10")
1 lb ground pork (80% lean)
2 tsp ancho chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp dried oregano
1 tsp apple cider vinegar
1 tsp salt
1½ lb Yukon Gold potatoes, ½" dice
3 tbsp vegetable oil
10 large eggs
3 tbsp whole milk
1 cup shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
½ cup sour cream
1 cup roasted green chiles, diced (Hatch preferred)

Instructions

Season the pork chorizo — Combine ground pork with ancho chili powder, smoked paprika, cumin, garlic powder, oregano, apple cider vinegar, and salt. Mix thoroughly. Rest 10 min minimum (overnight for deeper flavor).

Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)

Mon, 01 Jan 0001 00:00:00 +0000

One of the most popular and traditional burritos of the El Paso-Ciudad Juárez borderlands, this chile verde burrito is referred to as a purist burrito: It has no toppings, no garnishes and no salsas or crema to drizzle on top. It is neat, clean, slim and tightly packed; its filling is intensely flavorful, but delicate in its texture and bite. Everything in it is cooked al punto, on point: The Anaheim chiles are fire-roasted to bring out their exuberance, tenderly cooked over soft heat with almost-caramelized onions and soft-to-the-bite potatoes, and then coated in creamy crema. The fact that the best renditions of this burrito are made with freshly made flour tortillas makes the experience sublime.

Burrito on monocularjack

Burrito Kitchens-Style Chorizo Breakfast Burritos

Ingredients link

Instructions link

Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)

Ingredients

Instructions