Recipe
Southwest Style Open Faced Burrito
With a flair to the traditional, this breakfast incorporates all the best of the Southwest flavors into one delicious bite! This is also a great breakfast for the gluten sensitive.
Ingredients
- 1 pound of Don Juan's Chorizo Sausage
- 1 tsp chicken bouillon paste
- 2 c. masa corn flour
- 1/2 t. baking powder
- 1/2 t. salt
- 1/4 c. butter
- 14 fresh eggs
- 1 red pepper, sliced thin
- 1 green pepper, sliced thin
- 1 onion, sliced thin
- 1 c. chopped fresh tomatoes
- 1 avocado
- 2/3 c. mexican blend cheese
- 1/4 c. cotija cheese
- Cilantro, salsa, and sour cream for garnish
Directions
Brown chorizo, add chicken boillion paste and allow to simmer on low heat. Mix masa flour, baking powder, salt and butter into a bowl and slowly add warm water until it becomes a clay like consistency that doesn't crumble but not sticky to the touch. Cover with a wet towel. Heat a griddle to highest heat possible. Throw on peppers and onions, char and cook just until tender crisp. Take off griddle and cover to keep warm. Meanwhile, beat 14 eggs and season with salt and pepper. Scramble in a sauce pan, and cover to keep warm as you quickly press out 6 tortilla rounds and place on hot griddle seasoned with oil. Turn once until brown and cooked. Place in center of plate, pile on chorizo sausage, a handful of mexi-cheese, next pile on some of the scrambled egg, next stack some of the grilled pepper and onion, Top with chopped tomato, a crumble of cotija cheese, and cilantro sprig on top. Serve salsa and sour cream on the side.
- Categories
- Egg Entrees
- Prep Time
- 45 minutes
- Yield
- 6 servings ( servings)
- Published
- October 31, 2011
- Author
- Alan & Deanne Fielding