How to Make a Delicious Homemade Chorizo Burrito
Learn how to make the perfect burritos de chorizo y huevo to enjoy for breakfast, lunch, road-trips, and picnics. The key is in the filling, folding, and tortillas!
Equipment
- Cast-iron pan or other non-stick pan
Ingredients
- 1 tablespoon oil
- ½ small onion finely chopped
- 2 jalapeño or serrano peppers optional, finely diced
- 9 ounces chorizo beef, soy, or pork chorizo
- 12 eggs whisked
- 10 flour tortillas
Instructions
- Prepare and cook onion and peppers. Finely chop onion and peppers, and whisk eggs. Heat a cast-iron pan over medium heat. Once it’s hot, add oil. Next add chopped onion and chili peppers and cook until onions are translucent, about 2 minutes.
- Add chorizo. Add chorizo and using a wooden spatula, break it into small pieces and then spread it across the pan so that it cooks evenly. Sauté chorizo, moving frequently, until thoroughly cooked, for approximately 5 minutes (pork chorizo may take longer).
- Add eggs. Add whisked eggs to the pan with chorizo and lower heat to lowest setting. This will allow the eggs to cook slowly, without sticking as much to the pan, and allowing them to remain moist. Continue to cook eggs, breaking down any large chunks, for about 5-10 minutes (mine usually take about 7 minutes to cook over low heat).
- Prepare chorizo burrito. Continue this process until you have used up all of the filling. Warm the tortilla: Heat tortilla over a comal or flat pan for a few seconds to make it pliable.Add filling: Place about 3-4 tablespoons of the chorizo con huevo mixture in the center of the tortilla, leaving space at the edges.Fold the sides: Fold the left and right sides toward the middle.Tuck and roll: Tuck the bottom edge over the filling, then roll tightly.Seal: Ensure everything is securely wrapped.
- Serve or store for later. Serve warm or refrigerate for later. You can also freeze them at this point (see “How to Store and Reheat” section below).
A Note from Lola
HOW TO STORE AND REHEAT
When preparing chorizo and eggs, I usually make a big batch and either refrigerate the leftovers in a glass container with a lid or make burritos.- To Refrigerate: Line an airtight container with a paper towel. Then arrange burritos in a single layer. If refrigerating more than one layer of burritos, place a paper towel in between each layer. Paper towels prevent the tortillas from getting moist or soggy when stored.
- To Freeze: First place burritos de chorizo in a single layer on a baking sheet and place them in the freezer until completely frozen. Then store them in an airtight container or bag (I love reusable Stasher bags for this).
- To Reheat: If thawed, microwave for 30 seconds. If frozen, microwave for 60 seconds. If using an oven or air fryer to reheat burritos de chorizo, wrap them in foil and bake at 350°F (175°C) for 10-15 minutes. You can also use a panini press to reheat your burritos – I love how this crisps up the tortilla a little, too.
Nutrition
Serving: 1cupCalories: 280kcalCarbohydrates: 3gProtein: 17gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 354mgSodium: 429mgPotassium: 141mgFiber: 0.2gSugar: 1gVitamin A: 722IUVitamin C: 2mgCalcium: 52mgIron: 2mg
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina