Chorizo and Egg Burritos are incredibly easy to make and are always a breakfast time favorite. Can you hear your family rush to the table? I can!
Always use the best chorizo!
To make Chorizo and Egg Burritos, you first need an excellent Mexican style chorizo. Here in South Texas, my very favorite is Chorizo de San Manuel. The Flores family who makes Chorizo de San Manuel and my neighbors and good friends, but anyone in my neck of the woods will tell you that their chorizo is the absolute best!
Next, you will need some very large flour tortillas. You can always make flour tortillas at home, but the larger tortillas can be a bit unweildly to roll out. Also, if you are making burritos for breakfast, will you be awake enough to make four tortillas from scratch? I rest my case.
The ratio of eggs to chorizo can always be debated. I added 12 eggs to a whole 12oz/340g package of Mexican style chorizo, but you may have different taste than me. You can always add fewer eggs or more chorizo and your burritos will be just as delicious. Experiment with different ratio combinations until you get the perfect mixture for your tastebuds. I promise, you will be making these burritos quite often in the future!
Cast iron or non-stick?
I really love using a cast iron griddle for heating the tortillas, and you may be tempted to make the chorizo/egg mixture on the same griddle. Simply add a little bit of vegetable oil to your griddle before you start cooking. Some people like to use non-stick skillets for cooking eggs, which is very convenient for clean up. With non-stick skillets, there is no need to add any extra vegetable oil.
Of course I have several salsa recipes on the blog that would be great with Chorizo and Egg Burritos, but try the Easy Roasted Vegetable Avocado Salsa, which I think is perfect for weekend breakfasts.
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