Ingredients with Measurements:
- 8 oz. Chorizo de Macao, casings removed
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. olive oil
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salsa and sour cream, for serving
Special equipment needed:
- Large skillet
- Spatula
- Whisk
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the chorizo de Macao, breaking it up into small pieces with a spatula, until browned and crispy, about 8 minutes. Remove from the skillet and set aside.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
3. In the same skillet over medium heat, add the olive oil and pour in the egg mixture. Cook, stirring occasionally, until the eggs are scrambled and cooked through, about 5 minutes.
4. Warm the tortillas in the microwave or on a skillet until pliable.
5. To assemble the burritos, divide the chorizo de Macao and scrambled eggs evenly among the tortillas. Top with shredded cheese and chopped cilantro.
6. Fold the sides of the tortilla inwards, then roll up tightly from the bottom to form a burrito.
7. Serve with salsa and sour cream on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking chorizo de Macao
- Medium heat for cooking eggs
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 490
- Total fat: 29g
- Saturated fat: 11g
- Cholesterol: 389mg
- Sodium: 1340mg
- Total carbohydrates: 25g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 30g
Substitutions for ingredients:
- Chorizo de Macao can be substituted with regular chorizo or any other spicy sausage.
- Milk can be substituted with non-dairy milk or water.
- Flour tortillas can be substituted with corn tortillas or any other type of wrap.
Variations:
- Add diced potatoes or peppers to the skillet with the chorizo de Macao for extra flavor and texture.
- Use different types of cheese, such as pepper jack or feta, for a different taste.
- Add avocado or guacamole for a creamy and healthy addition.
Tips and tricks:
- Make sure to remove the casings from the chorizo de Macao before cooking.
- Whisk the eggs well to ensure a fluffy and even scramble.
- Warm the tortillas before assembling the burritos to prevent them from tearing.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the burrito in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and sour cream for dipping.
Garnishes:
- Garnish with extra chopped cilantro or sliced jalapenos for added flavor and color.
Pairings:
- Serve with a side of fresh fruit or a small salad for a balanced meal.
Suggested side dishes:
- Fresh fruit
- Salad
- Hash browns
Troubleshooting advice:
- If the eggs are sticking to the skillet, add a little more oil or butter to the pan.
- If the tortillas are tearing, make sure to warm them up before assembling the burritos.
Food safety advice:
- Make sure to cook the chorizo de Macao and eggs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Chorizo de Macao is a type of spicy sausage that originated in the Philippines during the Spanish colonial period.
Flavor profiles:
- Spicy, savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve for breakfast or brunch with a side of fresh fruit or salad.
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