Homemade Chorizo and Egg Burritos
with actual Homemade chorizo
This is a recipe handed down by my mother in law. I've been making homemade chorizo for over 12 years, and it is always a hit. Once you've had homemade, you will scof at the packaged stuff at the grocery store. There really is no comparison.
about 1/4 lb of ground beef
add to that vinegar, and spices
(ingredients at bottom of page)
Mix with hands (or spoon if you must, but hint hands work better)
until it looks like about picture. Vinegar should be mostly mixed and absorbed by the meat
Brown meat mixture in skillet over medium heat. It doesn't take that long, so don't walk away.
Beat 3 eggs in a bowl, and add to meat in skillet.
Do not over stir. You should just kind of scrape with spatula every so often. Also, try not to overcook your eggs. Eggs continue cooking after the heat is off, so keep that in mind. They should just be almost ready when you pull it off the heat. Warm some tortillas and enjoy!
This recipe should make about 6 or so burritos with the fajita sized tortillas. Of course you can double this recipe, and even use the large tortillas, but this is usually enough for my husband and 3 boys, and sometimes they leave enough for me to have one. You can serve this is foil if you have people running out the door for school and work, and not have the extra plates to wash.
Ingredients:
1/4 lb ground beef
1/3 cup vinegar (white, not apple cider)
3 tbls chili power (yes, that much)
1/2 tbls garlic powder
1/2 tbls comino
That's all the ingredients. It really is quite simple once you've prepared it a few times. You can of course adjust to your taste, if it is too sour, or not sour enough. But, this recipe should get you a good tasting chorizo and egg burrito.
TIPS
You can use chorizo for many dishes. It doesn't just have to be for breakfast. Use you imagination. Also, you can even alter this breakfast burrito. Try browning some potatoes first, then add your meat mixture, and finish recipe as directed. You could even add refried beans to your cooked meat before adding in the eggs.
One more thing! This recipe does not call for any salt. Take my word for it. It doesn't need it. The sourness of the vinegar and the flavor from all of the spices, gives it all the taste it needs.
