The burrito might be the perfect food. You can customize it with many variations of meats, vegetables, spices, and herbs. The burrito can be a vegetarian or a meat lover’s meal. They can be eaten at restaurants, at your home, or even on-the-go. You can have it spicy or bland, depending on your preference. Finally, the burrito can be eaten at any time of the day. Normally thought of as a lunch or dinner option, burritos are good any time of the day.
The Original Breakfast Burrito
Traditionally, in Mexico, breakfast would involve a delicious and practical combination of food stuffed into some sort of tortilla. Beef and flour tortillas are most commonly thought of. However, often they would include the spicy and flavorful chorizo (heavily seasoned sausage.) But because the beauty of the burrito is its versatility, it really shouldn’t be limited to one “authentic” recipe. The more the merrier. This breakfast burrito is one of the many variations with which we have been blessed.
Breakfast Burrito Ingredients
This delicious recipe from Food Network combines two Mexican favorite dishes: the breakfast burrito and Pico de Gallo.
Pico de Gallo:
2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O’Brien
8 large eggs
Kosher salt and freshly ground black pepper
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese
Pico de Gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
Breakfast Burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
Warm the tortillas one at a time in the skillet.
Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
Try Mixing It Up
One way to mix it up is to try this Pico de Gallo recipe. If you would like to get a little more creative with your burrito try replacing the classic Mexican chorizo sausage with the more American favorite, bacon. This will still be highly appropriate with the breakfast burrito. If you would like a lighter version, add some feta cheese, spinach, and tomato.
For those who love the breakfast burrito or if you enjoy experiencing Mexican cuisine and culture, be sure to contact or visit Mexicali Fresh Mex Grill in Holden, Spencer, Webster, or Ware MA. Or, come to our CT locations in Stonington and South Windsor. Check out our menus for the best Mexican food around.