my famous breakfast burritos

How To Make my famous breakfast burritos

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  In a frypan, brown chorizo sausage until cooked through; drain the fat off completely using paper towels, or a strainer. Immediately transfer to a bowl with paper towels to drain more, cover and either put in the refrigerator or let it sit to room temperature. You do not want the meat hot or greasy when assembling your burritos.
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  In a medium hot fry pan, scramble eggs with milk and cracked pepper. Cook until soft and firm, no longer runny. Immediately transfer to a clean bowl and cover - let cool to room temperature or place in the refrigerator. You do not want to leave in the pan as the eggs will get over cooked. If they are over cooked when you reheat them later, they will get rubbery.
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  While the eggs and sausage are cooking, chop the green parts of at least six green onions until there’s a cup. Set aside. The whites of green onions can also be chopped, depending on your taste for onion.
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  Tortillas fresh out of the plastic should be soft enough, but if you have leftover tortillas, you may want to heat in a microwave for a few seconds on high between damp paper towels to make sure you do not have crusty tortillas. They will not roll well if the edges crack.
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  Burrito assembly: I do this in assembly line fashion, placing all of the filling ingredients around the rolling station. 1) place one foil sheet down in front of you on counter or cutting board, dull side up 2) place tortilla on the foil. 3) on the bottom edge of the tortilla sprinkle 1/2 cup of cold scrambled eggs. See photos.
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  4) sprinkle cooled sausage on top of eggs… About a quarter cup.
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  5) sprinkle a large pinch of green onions on top of sausage - 1-2 Tablespoons
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  6) add large pinch of shredded cheese, maybe 1/8 of a cup, sprinkle on top of green onions
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  Rolling the burrito can be an art form. Please see photos. You don’t want to overfill your burrito…which is usually the tendency for most… Fold in the sides first and then the lower side comes over the top of the outside edges while your fingers push the filling firmly into the bundle. As you roll, keep pushing the filling firmly into the bundle and pull the sides in and as you roll. Don’t be aggressive, be gentle, and take your time. In the end, you should have that outside edges tucked into the burrito and no filling spilling out anywhere. If you do have filling everywhere, you overloaded the burrito.
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  Using both hands and several fingers, push sides in, filling back and bottom of gorilla over all of it.
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  Roll carefully keeping ingredients pushed inside tortilla folding in the sides of tortillas as you roll.
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  Place the burrito bundle at the bottom edge center of the foil rapper and roll up. Pinch the sides firmly to seal.
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  At this point you can reheat them in a 300° oven for 12 minutes. Or you can place them in the refrigerator for several days. When you’re ready to heat them, preheat the oven to 350 and bake for 20 minutes. The other option is to freeze them. When you’re ready to cook a frozen burrito preheat the oven to 350° and bake for 30 to 35 minutes.
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  Serve with sour cream, hot sauce, salsa, or any other condiment you like.
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  When making these for a crowd, I stack all of the foil burrito bundles in a casserole dish and heat in the oven all at once. (300 degrees for 30-40 minutes) and keep warm at 200 degrees. If I need to travel to the event, I wrap a beach towel around the burrito filled casserole dish until ready to serve. They usually stay warm for at least an hour this way. They can always be removed from the foil wrapper and reheated in a microwave, too.
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