Egg and Chorizo Burritos
The ultimate hearty Mexican breakfast standard. A warm flour tortilla packed with fluffy scrambled eggs infused with the savory, spiced, and smoky oil of authentic pork chorizo.
15 min
Easy
Mexicana / Norteña
2 servings
The story behind
This recipe instantly takes me back to weekend family road trips. We always made a mandatory pit stop at a small roadside diner where you could see the cooks rolling out giant flour tortillas from scratch, and the smell of chorizo sizzling on the flat-top would hit you before you even walked in. Making these burritos at home is pure comfort, especially for a lazy Sunday brunch when you wake up starving and want something rich and traditional. I highly suggest adding a few fresh avocado slices inside and washing it down with a steaming mug of spiced café de olla or a cold glass of fresh orange juice.
Instructions
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1Heat a skillet over medium heat and add the crumbled pork chorizo along with the diced onion; cook while stirring frequently so the chorizo releases its seasoned oils and the onion turns soft and slightly translucent.
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2Meanwhile, crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk them gently until fully combined.
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3Pour the whisked eggs straight into the skillet with the browned chorizo and turn the heat down a bit.
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4Cook, folding gently with a spatula for about 3 to 4 minutes, until the eggs are completely set but still beautifully moist and fluffy.
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5Warm your flour tortillas on a comal or flat skillet until soft and pliable, spoon a generous amount of the filling right into the middle, fold the sides over, and roll tightly from the bottom up to finish your burritos.
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