A couple of months ago, I ordered a chorizo and egg burrito at the little Mexican place across the street from my house, and it was awesome. What really struck me what how the texture of the chorizo sausage changed when it was combined with the scrambled eggs. Normally, chorizo is finely ground, and pretty greasy with it's spicy red oil oozing out of it. When scrambled with the eggs, the eggs take on the excess oil and it makes them scramble so fine, that they actually look like ground meat. I wanted to test this out at home. Kent was dubious that it would turn out, but then he actually ended up making these, and was amazed at both how good they were and how well it worked. They were delicious breakfast burritos, and very economical! The chorizo was only a couple of dollars to begin with, but adding eggs really stretches out the amount of filling, and if you didn't know better, you'd just think it was a huge pan of ground pork or something.
|Exhibit A: This is the final texture of one link of chorizo combined with 7 eggs.|
|All the ingredients. These tortillas are incredibly soft and flexible!|
1 link of chorizo sausage (we used mild)
low carb tortillas
Split open casing of chorizo, and scrape filling into skillet on medium heat. Break up with spoon and cook for five minutes. Reduce heat to low. Whisk eggs together, pour over chorizo, and stir constantly until scrambled but still moist. Remove from heat, and eggs will finish cooking while you warm your tortillas in the microwave and get out the toppings. Assemble burritos to your taste.
Makes 8 servings.
|Finished product- tasty breakfast burritos!|