BREAKFAST BURRITOS WITH TEXAS STYLE CHORIZO
WHAT YOU NEED
- 1 package (12 oz.) Cacique® Premium Texas Style Pork Chorizo
- ½ package (5 oz.) Cacique® Queso Oaxaca or Four Quesos Blend, shredded
- 2 Russet potatoes, diced
- 1 green bell pepper, diced
- 3 roma tomatoes, diced
- 4 large burrito sized flour tortillas
- 6 eggs, slightly beaten
- 1 large avocado, peeled, pitted, and sliced
- Cacique Salsa of your choice, for serving
- Cacique Crema of your choice, for serving
HOW TO MAKE IT
- Boil diced potatoes in salted water for about 15-20 minutes. Drain and cool.
- Cook the chorizo until it crumbles for about 8-10 minutes and drain off excess fat. Add eggs and scramble.
- When eggs are almost set, add the potatoes, cheese, bell peppers and tomatoes.
- Heat up tortillas on a warm comal until golden brown and toasty.
- Spoon chorizo mixture onto tortillas, top with Shredded Cheese, avocado slices and roll into a burrito. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Top with your favorite Cacique Salsa or Crema.
