질문하기
Large flour tortillas stuffed with chorizo and eggs are a hearty breakfast burrito. This high protein, family-friendly dish is a fresh, satisfying way to start the day.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2 to 3 minutes until translucent.
Crumble the chorizo into the skillet. Cook, stirring, for 5 to 7 minutes until the chorizo is browned and cooked through. Drain any excess fat if needed.
In a bowl, beat the eggs with salt and black pepper. Reduce the heat to medium-low and pour the eggs over the cooked chorizo mixture.
Gently stir and scramble the eggs with the chorizo, mixing frequently to avoid overcooking, until just set but still soft, about 3 to 4 minutes.
Warm each flour tortilla in a dry skillet for 30 seconds per side to make them pliable. Spoon the egg and chorizo filling down the center of each tortilla.
Top the filling with shredded cheese and fresh cilantro. Fold in the sides and roll up tightly into burritos.
Optional: For crispy burritos, place seam-side down in a skillet over medium heat for 2 minutes per side until golden brown. Serve hot.
