Hello there!
Today’s recipe is fully inspired by my dear cousin Cinthya’s new restaurant “La Cheve” here in Napa, CA! She opened doors about two weeks ago and it has been a local hit since then. One of my favorite items on their menu and a childhood favorite, is the “Burrito de Chorizo”, a delicious burrito filled with “Cheve” chorizo, scrambled eggs, rancho potatoes, mozzarella cheese, and salsa. Of course the ones I have here for you are much simpler. If you are a local, check them out!
The recipe bellow is a paleo version of one of my childhood favorites. Potatoes with chorizo and scrambled eggs, are a perfect match. I used Siete Cassava flour tortillas which can be found at almost any grocery store now! Unless you are cooking for a large crowd, I show you how to pack these up in the freezer for an easy grab-and-go breakfast!
After you assemble the burritos, wrap them in parchment paper and fold them just as you folded the burritos. Make sure to pinch the sides.
After you wrap them with parchment paper, wrap them again in aluminum foil. I do this to ensure they are tightly wrapped and won’t get freezer burn. You can also place the parchment paper wrapped burritos in a freezer bag.
I hope you enjoy this recipe as much as I do every time I make it!
Freezer Breakfast Burritos
Ingredients
- 1 11oz Packet of Mexican Chorizo Casein removed. I used SILVA Natural Mexican Chorizo.
- 1/2 Small Onion About 1/2 cup chopped.
- 1 Russet Potato Peeled and cubed.
- 1/2 tsp Salt
- 8 Eggs
- 3 tbsp Milk Any unflavored milk works.
- Pepper
- Cilantro For garnish.
Instructions
- Heat a medium to large skillet over medium heat. Add the chorizo after you take it out of the casing.
- Break up the chorizo so it resembles ground beef. Add the onion and cook for about 5 minutes.
- Peel, rinse and chop the russet potato into small cubes.
- Set chorizo aside in a bowl (dab some grease off with paper towel) and using the leftover grease, cook the potatoes covered for 10 minutes or until the potatoes start to become soft. Add 1/2 tsp salt to potatoes.
- Add the chorizo back into the skillet/pan with the potatoes and cook for an additional 5 minutes.
- Meanwhile, in a large bowl, whisk the eggs and the milk together.
- Cook the scrambled eggs in a separate non-stick pan/skillet. I did not add any salt to eggs since the chorizo/potato mixture has plenty of flavor.
- Heat the flour tortillas using your desired method, I do it over an open flame, and start the burrito assembly.
- Cut medium pieces of parchment paper and place warm tortilla on top. Add scrambled eggs and chorizo-potato mixture. Fold burrito and then the parchment paper the same way. Finally, cover with a layer of aluminum foil. Place them in freezer and when you are ready to eat, take aluminum foil off before microwaving.
- Microwave frozen burritos for 2 1/2-3 minutes. If serving right away, garnish with cilantro and salsa!
