We've got your on the run recipe that'll set you right for the day and won't have you cooking all
morning. Back when I lived in Colorado I used to make a batch of these burritos in the evening and
then wrap them in foil. In the morning I'd pop them in the oven while I was packing up
the car with all my snowboarding gear. This way my friends and I would have a great meal on the
road as we headed up to the mountains! Let's make some beef chorizo breakfast burritos.
To start we'll combine all the spices that make the chorizo seasoning. Here we use chili powder,
paprika, cumin, salt, pepper, oregano, cinnamon and just a touch of allspice. Mix to combine the
seasonings well, and then add in the ground chuck. Making chorizo out of Certified Angus
Beef ground beef takes the flavor to a whole new level, because If it's not CERTIFIED,
it's not the best. Mix well to ensure the ground beef is evenly seasoned. Normally I wouldn't use
a non-stick skillet to cook ground beef, but we're only going to use this one pan to cook
everything so we'll want that non-stick coating for the eggs. Work out the season beef into a
relatively even layer, and allow it to brown. Once the ground beef has started to develop
some nice color break it up fairly well. This will make rolling the burrito much easier in the end.
The smell coming from this beef chorizo will make you want to dig right in. This
would be a good time to taste the ground beef for seasoning or even a couple times just for you.
Adding a can of diced green chilies at the end of cooking adds another layer of flavor to
this burrito. You could use fresh roasted green chilies if you want to go the extra mile. Drain
and reserve the ground beef to a clean sheet pan leaving any drippings in the pan. We'll utilize
some of that rendered beef tallow when cooking the hash browns and adding oil only as needed
to cook them to a golden brown. Make sure to give them a little seasoning with some s and p. I like
to use frozen hash browns here to cut down on the prep dive. They add a little extra texture
and flavor but they aren't the star of this burrito. Once they're golden and crispy set
them aside and it's time to cook the eggs. We'll beat four eggs with a little bit of milk, salt
and pepper. Make sure you beat them in opposing directions this will ensure that the yolk and
whites are well combined. We're not trying to make a soft scrambled egg here so it's totally fine to
season with salt in the beginning. It creates a more evenly seasoned egg, and you'll want a
little more more texture when the eggs are going into a burrito. Add butter to your pan and then in
with your scrambled eggs. These eggs cook quickly over medium heat so just keep stirring until they
start to set up. Don't forget to scrape down the sides of the pan to ensure even cooking. Pull them
before you think they're completely cooked because they'll keep cooking as you transfer them to that
sheet pan. To make sure that your tortillas are nice and pliable, microwave them on high for one
minute to make sure that your burritos are easy to roll. Now we can start to build the burritos.
First place a quarter cup of the beef chorizo in the middle of the tortilla, top with a quarter cup
of shredded monterey jack, then a quarter of the scrambled eggs and a quarter of the hash browns.
It's okay if this gets a little messy, we're just trying to keep everything in a pile,
and we'll let the tortilla do the cleanup. Here's where a little technique comes into play. Fold
the sides to create walls fold the bottom of the tortilla to the top, then tuck the edge under so
that it tightens the filling as you pull back on the tortilla. Then just roll it forward to
tighten. Repeat with the remaining tortillas. You may want to give them another quick warm up in the
microwave if they aren't as pliable as before. This recipe is pretty simple, but it's a super
satisfying handheld breakfast that's great on the go. You can eat these immediately or save them for
later. Just wrap them in aluminum foil and reheat in a 325 degree oven or even warm them up in an
air fryer until completely warmed through. There we go look at that nice cross section with plenty
of that beef chorizo. I love to give these a good dousing of hot sauce and just dig in. [Music]
These breakfast burritos are one of my all-time favorites. They will be
one of yours too. See you next time here in the Test Kitchen.
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