Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 50 min |
| Yield: | 8 Servings |
Ingredients
- 1 pound Mexican chorizo
- 1 large russet potato, diced
- 1 red bell pepper, diced
- 1/2 white onion, diced
- Olive oil, as needed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Kosher salt
- 8 large eggs
- Freshly ground black pepper
- Tortilla Bowls, recipe follows
- Shredded Oaxaca or mozzarella cheese, for serving
- Creamy Salsa Verde, recipe follows
- Pickled jalapenos, for garnish
- Fresh cilantro leaves, for garnish
- Eight 8-inch flour tortillas
- Olive oil or neutral oil, for brushing
- 8 tomatillos
- 2 serrano peppers
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped white onion
- 1/4 cup plain Greek yogurt
- 1 teaspoon kosher salt
- 1 clove garlic
Instructions
- Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
- Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
- Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
- Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
- Preheat the oven to 375 degrees F.
- Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren’t pliable enough to mold into the cups, microwave them until they’re soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They’ll crisp up as they cool.
- Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 546 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 230 mg |
| Sodium | 947 mg |
Reviews
Whole family enjoyed this recipe! Very good, easy to prepare