It would be easy to give all the credit to the chorizo in these epic breakfast burritos, but it's the Tomatillo Salsa that really amps them up. So good!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 4
Calories: 724kcal
Author: Patrick Calhoun | Mexican Please
Ingredients
1/4onion
1jalapeno
8eggs
4flour tortillas
cheese (Monterey Jack or Mozzarella)
1/2lb.chorizo (or standard sausage)
1/2teaspoonsalt
freshly cracked black pepper
For the potatoes:
1potato
1teaspoonchili powder (optional)
salt
black pepper
olive oil
For the Tomatillo-Chipotle Salsa:
4tomatillos
2garlic cloves
2chipotles in adobo
Instructions
Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.
Notes
For speed, I usually add the potatoes, salt, pepper, chili powder and oil to a bowl and cover with plastic wrap. Shake vigorously for 10-15 seconds and the potatoes will be well coated.