Tex-mex breakfast burrito
Prep:
10 mins
Cook:
20 mins
While these burritos can easily be made for lunch or dinner, there's something very lovely about getting the family together for a tasty, communal weekend breakfast.
Olive oil
4 soft tortillas
3 potatoes, diced
2 garlic cloves, crushed
½ a medium onion
Standard ring of chorizo
Scrambled eggs
Pico de Gallo
Grated cheddar (for sprinkling)
Guacamole (optional)
Heat some oil in a frying pan over a medium heat. Add the crushed garlic and cook for a minute.
Throw the diced potatoes into the frying pan and fry. Sprinkle with salt to taste.
While the potato cooks, roughly chop the chorizo into small pieces. Heat some oil in a second frying pan and cook the chorizo over a medium heat for about 15mins.
Add the diced onion to the potato mixture after it’s been frying for 10mins. You want the onion to be soft, not caramelised.
While the food cooks, quickly make the Pico de Gallo.
When your food is about 5mins away from serving, make the scrambled eggs.
Put your mixtures into separate serving bowls (don’t forget to put out the cheese!) and let everyone make their own breakfast burritos.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Eggs, Cheese, Pork, Vegetables
Recipe Type
Dinner, Lunch Box, Breakfast
Cuisine
Mexican
Level of Difficulty
Moderately Easy
If you don't like the idea of having eggs in your burrito, you can subsitute rice or beans.
