Ultimate Chorizo and Egg Breakfast Burrito with Guacamole

  • 2 large flour tortillas
  • 2 avocados, very ripe but not brown
  • 1/4 red onion, finely diced
  • Zest of one lime
  • Juice of 1/2 a lime
  • 2 links chorizo sausage
  • 4 eggs, beaten
  • 1 cup grated monteray jack cheese
  • Kosher salt and fresh cracked black pepper
  • Sour cream, salsa and fresh chopped scallions for garnish

Place the tortillas in a tin foil pouch and leave them in a warm over (about 350 degrees) while you prepare the rest of the elements.

It is best to prepare your guacamole first, so that when your eggs come off the heat they do not have to sit and get cold.  In a small bowl, mash the avocado with a fork.  Add the onion, lime zest, lime juice and a sprinkle of salt and pepper. Mix well.  If you are going to let this mixture sit, cover it with a piece of plastic wrap, pushing the plastic right down into the guacamole so that no air can get in.

In a non-stick skillet over medium heat, crumble the chorizo and cook it until nicely browned.  Pour off any excess fat from the chorizo into a waste bowl.  Reduce the heat to low and add the beaten eggs. Stir the eggs gently with a heat proof rubber spatula, making sure to scrape the bottom of the pan.  Cook the eggs until fluffy and cooked (but not dry).  Season to taste with salt and pepper. Sprinkle the cheese over the top of the eggs and let it melt. (you can place the pan into the warm over to help speed this process up!)

Remove the tortillas from the oven.  Place half the chorizo, egg and cheese mixture in the very center of each tortilla. On top of the egg, place half of the guacamole.  Fold the edges of the tortilla in and then roll the burrito up.  Place them seam side down on two plates or on one large serving platter.  Top with sour cream, salsa and chopped scallions.  Enjoy immediately!