Friday, November 10, 2006
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Chorizo Burritos
Too Busy to Cook?
Bon Appétit Magazine, 1981, The Knapp Press
12 servings
12 large flour tortillas
2 tablespoons sesame oil [or other oil of your choice]
1 pound beef or pork chorizos (Mexican sausage), removed from
casings
[or the spicy sausage of your choice]
3 eggs, lightly beaten
One 1-pound 14-ounce can refried beans
1 cup grated Cheddar or Monterey Jack cheese
One 7-ounce can green salsa
1 cup sour cream
1/2 bunch cilantro, snipped
Preheat oven to 350°F. Wrap tortillas in foil and place in
oven until moist and pliable, about 5 minutes.
Heat oil in large
skillet. Add chorizo and cook over medium heat until brown; drain well
[return to skillet]. Add eggs; cook and stir until set. Remove from heat.
To make burritos, assemble ingredients on each tortilla in
following order: 3 to 4 tablespoons beans, 1 heaping tablespoon cheese, 2 to
3 teaspoons salsa (depending on spiciness desired), 1 heaping tablespoon
chorizo-egg mixture. Roll or fold envelope-style and place seam side down on
serving platter. Dollop with sour cream, garnish with cilantro and serve.
[We like to add 1 medium onion, finely chopped and about 1
teaspoon minced garlic to the filling, sautéing it with the sausage.]
Featured Archive Recipes:
Black
Bean, Spinach and Mushroom Burritos
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Index - Main Dish Recipe
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