2 tablespoon oil (optional)
1 pound Mexican chorizo
1 white onion, chopped
2 serrano chilies, seeded and chopped *(or jalapeno chiles)
8 eggs
1/2 bunch cilantro, leaves chopped (discard stems)
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa
Heat the oil in a large heavy skillet, over a medium
heat. (If using a non-stick pan you can omit the oil or reduce it to a couple of teaspoons.). Fry the chorizo until browned. Drain off any
excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
*Serrano chiles are very hot so you may prefer to use jalapeno chiles.
Beat the eggs until frothy and add to the
chorizo. Stir with a fork as you would scrambled eggs.
Fold the cilantro in just before the eggs set.
Serve with flour tortillas, fresh salsa, and mashed avocado.
Breakfast burritos
Warm tortillas. Top tortilla with the chorizo and egg mixture. Add salas and mashed avocados, roll up.
Recipe adapted from Two Hot Tamales!
Posted: 7/14/2009 9:26:53 AM