Egg & Chorizo Breakfast Burrito

I know, this is my upteenth egg sandwich. But this is my n°1 egg recipe. Yes, my friends. Better than the tamago sandwich, and better than the gilgeori toast. This egg & chorizo wrap is a humble masterpiece. Quick, easy, incredibly flavourful ; I am really proud of this not-so-authentic recipe. It is inspired by the classic Huevos con Chorizo, that are traditionally served with corn tortillas and a bit of hot sauce. I wanted something portable and easy to eat though -and I felt like adding just a bit of red bell pepper. Yes, I also used large wheat tortillas, and basic Western melting cheese. But it honestly worked so well ; no regrets here ! Just picture it. Moist, slightly runny scrambled eggs paired with juicy, spicy Mexican chorizo. Add a bit of cooked onion and red bell pepper for the texture and slightly sweet taste it brings. Drop the cilantro and hot sauce. Roll this beauty and toast it slightly. Dang, I’m craving one just now.

Egg & Chorizo Breakfast Burrito - Recipe

Ingredients - Advice & key points

• Mexican chorizo : Don’t confuse Mexican chorizo with Spanish chorizo. A Mexican-type chorizo is seasoned raw meat (often within a sausage) and is usually cooked like ground meat, removed from its casing.  This is the kind you want here ! Spanish chorizo, on the other hand, is a dried cured sausage that you cannot crumble. Its texture is different and it wouldn't be as delicious here.
• If you’re in Île-de-France, you can find the tastiest Colombian chorizos (which are Mexican-style chorizos) from El man de los chorizos. I had a Colombian friend recommend it to me (thanks Tatiana, if you read me !) and I understand why. Mine is the spicy one.
• Eggs : Do not overcook them ! If you leave them in the pan while you make your wraps, they'll carry on cooking. Plus, they'll cook again when you grill those wraps. The eggs should still be slightly runny when you turn off the heat.
• Do not overfill your wraps, or you'll have trouble rolling them.
• These burritos freeze well ! For freezing purposes :
  • Be careful not to roll your tortilla until the egg mixture reaches room temp, or your tortilla will get soggy. Then, simply roll your burrito and put it in aluminium foil, and off to the freezer.
  • You can defrost it either by thawing it in the fridge overnight and grilling it in a pan when defrosted, or in the microwave 1 to 2 minutes.
• Salt and pepper : Use enough of them ! In simple recipes such as this one, you cannot be lacking in the seasoning department.
• For my vegetarian friends, I would use 10 eggs, replace the cooking oil with 30g of butter, and add pan-fried mushrooms with smoked salt and a drop of soy sauce along with wilted, garlicky spinach.
• Also, if you want to make this Breakfast burrito a Lunch or Dinner burrito, of course you can -and should- but know that you have to eat 2 per person instead of 1 if you're using 18cm tortillas.

Let's wrap !