|Nutritional Guidelines (per serving)|
Burritos, defined as a flour tortilla completely enclosing some sort of warm filling, apparently originated along the U.S.-Mexican border. While eaten in the most northern parts of the country, they are little known in central and southern Mexico, making burritos one Mexican food that is much more popular outside of the country than inside it!
Burritos, whether intended for breakfast or otherwise, can be large or small, and their fillings range from very simple (just refried beans and salsa) to elaborate (steak fajitas with beans, rice, lettuce, and tomato, for example). This large-ish breakfast burrito stuffed with eggs, cheese and chorizo will melt in your mouth and make a hearty start to your day.
Preheat oven to 400 Fahrenheit / 204 Celsius.
In a small skillet, fry the chorizo (without adding any fat) over medium heat until cooked through. Drain excess fat, keeping chorizo in frying pan.
Place the tortilla on a cookie sheet covered with a very damp, clean dish towel. Place the cookie sheet in the oven and let the tortilla heat for about 3 minutes to soften.
Whisk together the eggs and sour cream. It's okay if it's slightly lumpy. Pour the eggs into the pan over the chorizo, add the salt, and cook over medium heat. Stir while cooking to scramble the eggs.
Take the tortilla out of the oven and place it on the plate you will be using to serve the burrito. Spoon the eggs down the center of the tortilla, then top with the shredded cheese.
Fold up the burrito and let it sit for about one minute to let it mold itself closed. Eat burrito as-is, or wrap it in wax paper or aluminum foil to facilitate handling.
Variations on the Breakfast Burrito
Make your burrito slightly differently each time to add spice to your life. Here are a few ideas:
Add some cooked, cubed potatoes and/or some poblano rajas to the skillet together with the egg mixture.
Trade the chorizo for some other kind of sausage, bacon, or ham.
Add some chopped onion, bell peppers, or spicy peppers to the skillet after you have drained the excess chorizo fat; fry briefly to soften before adding the eggs.
Experiment with herbs and other flavors: add some chopped fresh chives, cilantro, or epazote to the mix (or these or other herbs in dried form), or sprinkle in some bottled hot sauce to taste.
Fill your burrito with huevos a la mexicana: fry a medium-sized tomato (peeled, seeded, and diced), some diced onion, and a little seeded and diced jalapeño or serrano pepper in a small amount of vegetable oil until cooked. Add the whisked eggs and cream and cook, stirring, until done.
Edited by Robin Grose