Heuvos con Chorizo en Burritos

Heuvos con Chorizo en Burritos
Recipe Number: 1401
Contributor: sjewett
Rating: Recipe Unrated
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Serves: 4-6
Calories Per Serving: no clue
Preparation Time: Approximately 1 hour
Difficulty: Average
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Ingredients:

5 eggs lge.
1/3 to 1/4 lb. of Chorizo (spicy mexican sausage, pork or beef, choice of chef)
1/4 lb. shredded mixed cheese
5 red potatos
1 white or yellow onion
1 medium pepper (red, yellow, or green; color and spice choice of chef)
optional: premade hashbrown mix.

1/3 tblspn sage for eggs
1/3 tblspn cilantro for potatos
pinch of salt for both
pepper to taste for both
other spices may include basil, garlic powder, chopped or crushed garlic, celery salt, lemon pepper.
Jar of salsa.
Five to six tortillas.

Cooking Instructions:

In a small skillet, cook the chorizo either following the directions on the package or (if using Peyton's pre-rolled or similar style) add water just to the top, set to HI, boil the water down and brown the meat. Be sure to turn the temp to MED or MED-HI once the water is boiled down.

While the meat is cooking, mix the eggs (put in a bowl and beat) like preparing for an omelette or scrambled eggs. Once beaten, add some spices to taste, generally the Sage, garlic powder, celery salt, and basil. Add pinches of salt and pepper if desired.

Dice the potatos into 1/4 to 1/2 inch chunks. Dice the onion completely. Slice the pepper into thin strips, perhaps 1/4 inch wide. Add a small amount of oil, either vegetable or cooking oil to a large skillet, heat on MED or MED-HI (adjust for oven, mine was MED-HI for large burner, MED on the small burner). Once heated, add the mix. Stir slowly, brown the potatos and let the onions get slightly carmelized, remove from heat after about twenty to thirty minutes, it is best to judge it visually and by smell. Once you smell the onions carmelizing, it is done.

Back to the meat. Once the meat is browned, drain the grease, there is generally a lot, especially if using the pork Chorizo from Peyton (it makes good lard for cooking if anyone is interested). After draining the grease, add the egg mix. It will be hot, so the eggs will cook fairly fast. Stir evenly, flip once or twice with a spatula. Remove from heat once the eggs begin to gel, but before they are firm.

Heat tortillas in microwave, oven, or whatever you find is best. With cheese and salsa on the side, begin filling the tortillas with eggs and hashbrowns. Add cheese and salsa to taste. Fold both ends in, wrap in foil to keep. They will keep for a week in the Refrigerator or several months in the freezer. When re-heating, take out of foil, heat for one minute to a minute and thirty seconds depending on power of microwave.

Serving Suggestions:

These make great lunch items, I used to make them for lunch at the beginning of every week and be set for the rest of the week. If I did not want one that day, I made a sandwich or took a can of soup.

The serving of five is just a base, it really depends on how one fills the burrito. Stuff it and you might get three, be chinsy and you could stretch it to seven.

You can also add green chili or red chili to this and it makes a great smothered burrito. No idea about fat, calories or anything else. Most of it is healthy, I am sure anyone can adjust it with healthier items (eggwhites, wheat tortillas, etc). You can also use about any type of meat, but Chorizo was the one I craved when I began these, although I have also used bacon (crushed), sausage (chopped), salami (not recommended), ham, and spam (very popular on the reservations).

Additional Comments:

If you own a Foreman Grill, use that to cook the Chorizo, or at least start it. Finish it off in a small or medium skillet with a small amount of water to ensure that all the meat has been cooked. This works really good when taking the Chorizo directly out of the freezer. Except for the bacon (and possibly salami), you can also use any of the other types of meats listed as possible suggestions.

The hashbrowns ae easy and can be substituted for about anything; spanish rice, rice and beans, beans, white rice, more eggs. It all depends on what one really wants and likes.