Chorizo, Potato & Egg Breakfast Burritos with Roasted Tomatillo Salsa Verde

20171102_055340.jpgIf this savory, spicy Tex-Mex standby doesn’t get your tummy rumbling and energy flowing on a crisp cold camp morning, I don’t know anything that will! These make the best campfire breakfast I can think of – just make ahead at home and toss a few of these foil-wrapped bundles of goodness on the grate.  I always make plenty to freeze and microwave for when I need more than coffee to get going on my way to work in the morning. Annie LOVES having these before school as a break from oatmeal or cereal too. The secret to cooking these up in a jiffy is in the method for frying the potatoes. I chop, salt and fry them with a tight fitting lid so that they’re essentially steamed and fried at the same time, resulting in a fluffy, crispy potato that makes my breakfast burrito recipe one of the very best.

 

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Some of our lovely lady hens following me on my way to my car one morning
  • 2 1/2 lbs potatoes, cubed – I keep the skins for extra fiber – this recipe is indulgent enough already!
  • 1/3 cup corn or vegetable oil
  • 1 tsp salt
  • 1 lb Hatfield chorizo (unless you’re getting your chorizo from the Tienda, I don’t recommend trying any other brands – they’re all disappointing. I put the link so you can look for it at your local grocery store
  • 1 dozen eggs – I recommend free-range eggs – I made these two days in a row for meetings at work, and the second day I had to use store-bought eggs – definitely not as good as the ones from our hens!20171030_210408.jpg
  • 1/2 cup milk
  • 1 tsp salt, and fresh-cracked black pepper
  • 20 fajita size tortillas – I recommend La Banderita, but I’ve used Mission and whatever else is available in a pinch.
  • 1 package of 4-cheese Mexican blend cheese (usually asadero, cheddar, monterey jack, etc)
  • 1 pint jar of Lodal Creek Farm Roasted Tomatillo Salsa Verde Jam – the thick consistency of the jam keeps your burrito from turning in a wet, drippy mess, and gives it that extra kick of flavor!

20171102_054434.jpgTo get these started – first add your chopped potatoes to a round wok-like pan with the oil, and sprinkle with the 1st teaspoon of salt. Turn the heat to high, and cover tightly. This is best on a gas stove, so with electric, medium high might be a better choice. Let them cook for at least 8-10 minutes without disturbing. Don’t be tempted to check them too often, or you’ll lose your steam, increase your cooking time, and lose the fluffy potato texture we’re going for. After 8-10 minutes, when you can hear really good things going on in the pan, stir once, making sure you break away any potatoes that are sticking to the bottom of the pan. Recover and cook for an additiona 8-10 minutes. At this point, stir again, and leave the potatoes uncovered this time. Cook for an additional 8-10 minutes, stirring about every three minutes, being sure to break up any carmelized potato bits from the bottom of the pan. Drain on paper towels.

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Turn the heat off just when the eggs reach this texture and let them finish setting in the pan.

While the potatoes are cooking, you can also fry the chorizo and scramble the eggs. There are no secrets there – just break up the chorizo with a wooden spoon or spatula just like breakfast sausage crumbles, and drain on paper towels. Scramble the eggs until almost done, then turn off the heat- they’ll continue cooking, and especially for re-warming, it’s best not to dry these out. You want them to still be slightly custardy – if you get them to the texture shown in the second photo – they won’t taste as good, and they’ll be rubbery if you freeze and reheat your burritos. Next you’re ready to assemble the burritos.30211492-01 Use a large skillet or griddle pan on medium heat to toast your tortillas one at a time. It takes about 15 seconds on each side if the pan is nice and hot – you should begin to see steam pockets forming inside the tortillas. Flip, repeat and lay out on a square piece of foil for assembly.

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Spread 1-2 tablespoons of the Salsa Verde Jam onto the tortilla, then follow with 1 TBSP chorizo crumbles, 2 TBSP scrambled eggs, 2 TBSP fried potatoes & 1-2 TBSP shredded cheese, as shown. 20171102_055358.jpg

 

 

 

Once you have all of your ingredients on the shell, gather them toward the center into a fat line. 20171102_055344.jpg

Then take both the short edges and fold in toward your filling. Use the back of your hands to take the long edge close to you and lift it up over your filling – then roll the package forward to close. This really requires a video, so I found one. Thanks Shay Ola!  Wrap your burrito in foil and freeze, or eat right away, using the foil to keep your burrito nice and tight, or carry with you to work for an on-the-go bus and car ready breakfast snack!

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