Chorizo Breakfast Burrito
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Calories
796
One of our favorite uses for leftover rib-tip meat is our scratch-made Mexican chorizo (Boston Butt pork shoulder works just as well!), and what better way to enjoy chorizo than in a Chorizo Breakfast Burrito?! We’re putting the Le Griddle to work, and the payoff is huge!
Ingredients
- Vegetable oil
- 1 large white or yellow onion, sliced
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 large Russet potato, grated
-
Code 3 Spices Grunt Rub
- 8 eggs
-
Noble Saltworks Flaked Smoked Finishing Salt
- 1/4 cup Cotija cheese, crumbled
- 1 1/2 cups pepper Jack cheese, grated
- 4-6 extra large flour tortillas
-
Greenade Green Chile Sauce
-
Holmes Made Marty’s Green Chile Hot Salsa
- 1 lb rib tips, ground (or ground pork)
- 4 dried Guajillo chiles, stemmed, seeded
- 1/2 cup yellow onion, diced
- 1/4 cup apple cider vinegar
- 2 tbsp garlic, minced
-
2 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
1 tbsp Noble Saltworks Flaked Smoked Finishing Salt
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1/8 tsp ground cinnamon
For the chorizo:
Directions
To make the chorizo:
Preheat your Le Griddle over medium heat. Set a Lodge 12” cast iron skillet on one side of the griddle. Turn the burner underneath the skillet to high.
- Toast the chiles for about 30 seconds on each side (on the griddle top or in the skillet), until aromatic. Transfer the chiles to the skillet, if they're not already in there. Add enough water to cover the chiles. Bring to a boil. Turn off heat, cover and let chiles soak until softened completely, about 30 minutes.
Remove rehydrated chiles from the soaking liquid and transfer to the Vitamix, along with the vinegar, onion and garlic. Blend until a smooth paste, similar to ketchup, is formed. Add the remaining herbs and spices. Mix well.
Grind the pork using a LEM Big Bite Grinder fitted with a small (4.5 mm) die. Add the chorizo paste to the ground meat. Mix by hand. Cook a test batch in a skillet and adjust seasonings as needed.
- Cook the chorizo on the griddle (or in a skillet) over medium heat until cooked through and lightly crispy.
To make the hash browns:
- Grate the potato (skin on or off) with a box grater. Place the grated potato in a clean tea towel. Wrap the towel around the potato and squeeze and twist to expel excess moisture from the potato.
On the same griddle/skillet (medium heat) add a couple of tablespoons of vegetable oil. Place a handful of grated potatoes on the hot oil and spread out into a thin layer. Season the potatoes with Code 3 Spices Grunt Rub. Cook until golden brown, then flip and continue cooking until golden brown. Transfer to a paper towel to soak up excess oil.
To make the scrambled eggs:
Whisk your eggs in a bowl. Oil the surface of the griddle/skillet. Pour the eggs out onto the griddle. Sprinkle a little Noble Saltworks Flaked Smoked Finishing Salt over the eggs. Cook until the bottom of the eggs begins to set. Chop/toss/flip the eggs and top with Cotija cheese. Continue cooking just until the eggs are no longer runny. Transfer to a bowl and cover.
- To make the burrito:Place the tortillas on the griddle to warm, over medium heat. Immediately sprinkle pepper jack over the surface of the tortillas. When the cheese begins to melt, add the fillings; chorizo, hash browns, scrambled eggs, Greenade green chile sauce. Wrap up the burrito. Turn to brown the seam side of the burrito.
Serve the Chorizo Breakfast Burrito with Holmes Made Marty’s Green Chile Hot Salsa.
Recipe Note
You might also enjoy: Tacos al Pastor
Nutrition
Nutrition
- Serving Size
- 13.37 oz
- per serving
- Calories
- 796
- Carbs
- 65 grams
- Protein
- 48 grams
- Fat
- 36 grams
- Sodium
- 2938 milligrams
