"Bless us, O Lord, and these thy gifts, which we are about to receive from thy bounty, through Christ our Lord. Amen."
My dad used to make breakfast burritos all the time. I devoured them
then and I still do.
The inspiration for this burrito beauty recipe
came from those served at the Santa Fe Farmers Market in New Mexico.
My honey and I went a couple of years ago. It was a dining experience to remember. So I think my family looks forward to the magic of these breakfast burritos just as much as my dad's version that I make.
I'm planning a special, time-saving meal. I am going to pair these breakfast burittos with slow cooker pork chops for dinner.
For dessert (befitting such a glamorous night) I plan to bake a chocolate treat [chocolate always gets plenty of applause].
It's a Chocolate Bundt cake served with a chocolate Ganache Glaze and chilled glass of red wine. This is my no-nonsense meal planning, because it is slooow cooker, which means set it up and forget it.
And the make-ahead bundt cake that sits under my lovely glass cake dish that my son, Steven and his wife, Tara, gifted me with a few years ago, looks good and is a tasty treat to look forward to.Note: This sensible planning a few years ago in 2012, allowed me and my honey plenty of time to enjoy the 84th Academy Awards hosted by my favorite, Billy Crystal [Yea!] and with our filled out ballots in hand.
Ingredients:
1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
4 (9-to 11-inch) flour tortillas
7 to 8 ounces Mexican chorizo, casings removed
4 large eggs
1 teaspoon water
1 tablespoons olive oil
1 cup coarsely grated Monterey Jack (about 4 ounces)
1 avocado, sliced
About 1/4 cup fresh or bottled salsa
Directions:
Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
Serving Size: 4
Recipe By: Epicurious.com
Note: Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.
That's it for today, blog.