Monday, March 3, 2008

Breakfast Burritos with Chorizo

Apart from the spectacular sunsets and dramatic mountains, the one thing I miss the most about living in the desert Southwest is the flour tortillas. Fresh from a tortillaria, the buttery, flaky dough seems to just melt in your mouth, and needs only a simple filling. When my friend Kate recently came to visit me, top on my list of things to bring for me was fresh tortillas. I was hesitant to plop canned beans in them, or load them up with the usual variety of fillings you get in a Mexican restaurant here in Wisconsin. I wanted to cook a something worthy of the tortillas 2000 mile journey from AZ to WI. What I came up with has been a favorite in our house. It is not for the faint of heart and might do well paired with a green salad--and a light dinner.

2 whole chorizo sausage links (we got ours from Whole Foods)
1 small onion, chopped
1 fresh fgreen pepper
1 medium potato, peeled, cubed and boiled til soft
1 clove garlic

4 eggs
1 cup grated cheese (try a sharp cheddar or mild mexican)
4 flour tortillas (if you don't have fresh tortillas from AZ, try Whole Foods homestyle torillas or Trader Joe's Handmade tortillas. They come closest to texture and flavor of New Mexico tortillas. I have yet to find the thinner, more oily torillas like you find in Tucson.)
sour cream
salt and pepper

How to:
Heat a small amount of oil in a pan.
Add onion and sautee 3-4 minutes until it starts to soften.
Remove sausage from casing and add to pan, chopping with back of a spoon. Cook for about 5 minutes.
Add green pepper and cooked potato and cook 5 or 10 more minutes, until green pepper is soft. Add crushed garlic and salt to taste. Cook another minute.

Meanwhile heat a skillet with a bit of oil for eggs. If you have another cast iron skillet, heat it dry for tortillas. Otherwise you can heat the tortillas first in the skillet, then put on warm plate and wrap in cloth.
Anyway, cook those eggs--We had them scrambled, but sometimes I like them fried with yolk a bit wet.

Put sausage mixture and some eggs in a torilla. Garnish with fresh cilantro and grated cheese, sour cream and salsa if you like.
Roll up and eat.

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