The Best Chorizo and Egg Burritos



12 oz. Mexican style chorizo (340g)

12 eggs

812 large burrito style flour tortillas (8″/20cm)

Vegetable oil (Necessary only if you are using a cast iron griddle as used in the video)


Heat a 10” (25cm) skillet on the stove. (If using a cast iron griddle, prepare the griddle by seasoning it with a bit of vegetable oil. Remove the chorizo from it’s casing and place on the hot griddle. Break up the chorizo with a spoon so that it cooks evenly.

Crack the eggs into a large bowl and beat until lemon colored. Pour the eggs into the cooked chorizo and fold together while the eggs cook over medium heat. Remove the cooked eggs to a clean bowl.

Meanwhile, heat a griddle on the stove. Heat the flour tortillas until they are pliable. Add several spoonfuls of the chorizo/egg mixture. Fold the burritos and then toast the burritos on the heated griddle (You may need to add a bit of vegetable oil to the griddle for better toasting.)

Serve warm with salsa