Name: Ultimate Breakfast Burritos with Chorizo, Scrambled Eggs & Homemade Tortillas
Prep time: 1 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 100g (3½oz) dried black beans, soaked overnight; 1 onion, halved; 2 garlic cloves, finely chopped; 1 dried ancho chili; 45g (1¾oz) lard; Salt, to taste; 175g (6oz) plain flour, plus extra for dusting(For tortillas); 35g (1¼oz) cornmeal or polenta; 1 tsp baking powder; ½ tsp salt; 175g (6oz) plain flour, plus extra for dusting; 35g (1¼oz) cornmeal or polenta; 1 tsp baking powder; 150ml (5fl oz) warm water; 2 large tomatoes, finely chopped (seeds and juice removed); ½ tsp caster sugar; Juice of ½ lime; 1½ large avocados, roughly chopped; 1 large red chili, finely chopped; 2 tsp fresh coriander, chopped; 1 tsp olive oil; 2 sun-dried tomatoes, finely chopped; 1 jalapeño chili, finely chopped; 100ml (3½fl oz) soured cream; 200g (7oz) spicy cooking chorizo, roughly chopped; 5 chestnut mushrooms, roughly chopped; 40g (1½oz) butter; 4 large free-range eggs

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Ultimate Breakfast Burritos with Chorizo, Scrambled Eggs & Homemade Tortillas

Author: belhas.jalil Cooking Method:Sautéing, Scrambling Cuisine:Mexican, Tex-Mex Courses:Breakfast

Difficulty:BeginnerPrep time: 1 minuteCook time: 40 minutesRest time: 20 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

This ultimate breakfast burrito recipe features homemade tortillas, scrambled eggs, chorizo, refried beans, and fresh guacamole for the perfect morning meal. Easy and packed with flavor!

Ingredients

100g (3½oz) dried black beans, soaked overnight
1 onion, halved
2 garlic cloves, finely chopped
1 dried ancho chili
45g (1¾oz) lard
Salt, to taste
175g (6oz) plain flour, plus extra for dusting(For tortillas)
35g (1¼oz) cornmeal or polenta
1 tsp baking powder
½ tsp salt
175g (6oz) plain flour, plus extra for dusting
35g (1¼oz) cornmeal or polenta
1 tsp baking powder
150ml (5fl oz) warm water
2 large tomatoes, finely chopped (seeds and juice removed)
½ tsp caster sugar
Juice of ½ lime
1½ large avocados, roughly chopped
1 large red chili, finely chopped
2 tsp fresh coriander, chopped
1 tsp olive oil
2 sun-dried tomatoes, finely chopped
1 jalapeño chili, finely chopped
100ml (3½fl oz) soured cream
200g (7oz) spicy cooking chorizo, roughly chopped
5 chestnut mushrooms, roughly chopped
40g (1½oz) butter
4 large free-range eggs

Instructions

Drain the soaked black beans and place them in a saucepan.
Cover with water, add the halved onion and ancho chili, and simmer for 45–50 minutes (or pressure cook for 20 minutes) until tender. Once cooked, drain the beans (reserving the liquid) and mash them with the garlic. Heat the lard in a frying pan over medium heat, then fry the beans for 4–5 minutes. Add some reserved cooking liquid until you achieve a thick, spreadable consistency. Season with salt to taste.
In a large bowl, mix the flour, cornmeal, baking powder, and salt. Gradually add warm water, stirring until a stiff dough forms. Knead the dough for 2–3 minutes on a lightly floured surface, then divide it into four balls. Cover with cling film and let rest for 50 minutes.
In a bowl, combine the chopped tomatoes, caster sugar, lime juice, and salt. Mix well and set aside.
In a bowl, mash the avocado with the chopped chili and coriander. Stir in the lime juice and olive oil, season with salt and black pepper, and mix again.
Mix the finely chopped sun-dried tomatoes and jalapeño with the sour cream to create a flavorful, creamy sauce.
Heat olive oil in a frying pan over high heat. Add the chopped chorizo and cook for 2–3 minutes. Toss in the mushrooms and cook until both are tender. Stir in the chipotle sauce to coat everything in smoky, spicy goodness.
Roll out each dough ball on a floured surface into a thin tortilla shape. Heat a dry griddle or frying pan over high heat. Cook each tortilla for 1–2 minutes per side until it starts to blister. Keep them warm by wrapping them in a clean cloth.
Melt the butter in a saucepan over medium heat. Crack in the eggs and stir continuously for 1–2 minutes, until they are just set but still slightly runny. Remove from heat and season with salt and pepper—the residual heat will finish cooking them perfectly.
Lay out the warm tortillas and let everyone build their own burrito with scrambled eggs, chorizo, refried beans, salsa, guacamole, soured cream sauce, and a sprinkle of grated Cheddar cheese.

Notes

To make these breakfast burritos vegetarian, leave out the chorizo and replace the lard with butter.

Keywords:Breakfast burrito, homemade tortillas, chorizo and eggs

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