Monday, March 24, 2008

Chorizo Burrito

Chorizo Burrito

10 dried Anaheim chilies
1 red onion, diced
4 cloves garlic
3 large tomatoes, diced
1 cup water
1 ½ teaspoons cumin
2 Tablespoons olive oil
8 ounces Mexican chorizo, diced
10 eggs, whisked
¾ cup cooked black beans
¾ cup shredded cheddar and jack cheeses
12 ounces salsa
4 flour tortillas
1 bunch scallions, chopped
1 bunch cilantro, chopped
8 ounces guacamole
4 ounces sour cream

To make the ranchero sauce, in a sauce pot, combine the chilies, onion, garlic, tomatoes, water and cumin in a pot, and simmer slowly for 30 minutes. Allow to cool, blend in a mixer, and season with salt and pepper.

Heat oil in a large skillet over medium heat. Add the chorizo and cook for 3 to 4 minutes. Add the eggs, and cook until half way done. Add the beans and cheese, season with salt and pepper, and finish cooking.

To make the burritos, put a dollop of salsa on each tortilla. Top with the eggs, sprinkle with the scallions and cilantro, and roll up. Serve with the guacamole and sour cream.

Adapted by

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 30 minutes

Round Out the Meal:
With roasted potatoes.

Kid Friendly:
Omit the chilies.

Beverage Pairing:
A Mexican beer such as Bohemia.

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