Chorizo Breakfast Burrito Bowls Recipe

Chorizo Breakfast Burrito Bowls

• Level: Easy
• Yield: 8 Servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 8 servings
  Calories: 546
  Total Fat: 33 g
  Saturated Fat: 10 g
  Carbohydrates: 41 g
  Dietary Fiber: 3 g
  Sugar: 5 g
  Protein: 22 g
  Cholesterol: 230 mg
  Sodium: 947 mg
• Total: 1 hr 10 min
• Active: 50 min

Imagine the crispy delight of a tortilla bowl cradling spicy chorizo, golden potatoes, fluffy eggs, and zesty toppingsyour new brunch superstar! Breakfast burritos rank in my top five favorites; these bowls capture that magic with fork-friendly ease, perfect for lively gatherings that wow every guest.

• 1 pound Mexican chorizo
• 1 large russet potato, diced
• 1 red bell pepper, diced
• 1/2 white onion, diced
• Olive oil, as needed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Kosher salt
• 8 large eggs
• Freshly ground black pepper
• Tortilla Bowls, recipe follows
• Shredded Oaxaca or mozzarella cheese, for serving
• Creamy Salsa Verde, recipe follows
• Pickled jalapenos, for garnish
• Fresh cilantro leaves, for garnish

Tortilla Bowls:

• Eight 8-inch flour tortillas
• Olive oil or neutral oil, for brushing

Creamy Salsa Verde:

• 8 tomatillos
• 2 serrano peppers
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped white onion
• 1/4 cup plain Greek yogurt
• 1 teaspoon kosher salt
• 1 clove garlic

Cook Mode (Keep screen awake)

1. Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
2. Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
3. Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
4. Time to build and devour! To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro. Dig in and let the flavors explode!

Tortilla Bowls:

1. Preheat the oven to 375 degrees F.
2. Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.

Creamy Salsa Verde:

Yield: 2 1/2 cups

1. Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl. This creamy kick ties it all togetherirresistible!