Breakfast Burritos
Epicurious
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird’s reward-feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.
ingredients
- 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
- 4 (9-to 11-inch) flour tortillas
- 7 to 8 ounces Mexican chorizo (see cooks’ note, below), casings removed
- 4 large eggs
- 1 teaspoon water
- 1 tablespoons olive oil
- 1 cup coarsely grated Monterey Jack (about 4 ounces)
- 1 avocado, sliced
- About 1/4 cup fresh or bottled salsa
directions
See full recipe on Epicurious »Source: Gourmet, submitted by From Gourmet Today cookbook
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