Burritos de Desayuno
Burritos Mañaneros·(boo-REE-tohs deh deh-sah-YOO-noh)
El Desayuno de Fin de Semana (Slow Weekend Mornings)
Forget the overstuffed, rice-padded monstrosities of the American diaspora; a true Northern Mexican breakfast burrito is an exercise in beautiful restraint. Born of necessity in border states like Sonora and Chihuahua, this is a masterpiece of working-class comfort food that relies on just three perfect elements: a fresh, pliant flour tortilla, the savory slick of refried pinto beans, and an intensely flavored guisado of chorizo and eggs. There is no avocado, no sour cream, and absolutely no hash browns to muddy the waters. Just pure, unadulterated nostalgia, rolled tight and blistered on a hot comal in its own rendered fat.
Before you start
Beat the eggs.
Crack the eggs into a medium bowl and beat them lightly with a fork before you begin cooking.
Ingredients
- Mexican pork chorizo10 oz
- eggs6 large
- canned refried pinto beans1 cup
- uncooked flour tortillas6 large
- Queso Chihuahua or Monterey Jack1 cup
- salsa verde or salsa roja1/2 cup
Method
- 01
Render the chorizo in a dry skillet.
Place a large non-stick skillet over medium-high heat and break the fresh chorizo apart with a wooden spoon, cooking for 10 to 12 minutes until deeply caramelized and the vibrant red spiced fat has released.
- 02
Scramble the eggs directly into the fat.
Reduce the heat to medium, pour the beaten eggs directly into the rendered chorizo, and stir gently and continuously until the eggs are just set but still soft and moist.
- 03
Warm the refried beans.
Heat the refried beans in a small saucepan over medium-low heat until bubbling; add a splash of water or leftover bacon grease if they are too thick to spread easily.
- 04
Heat the tortillas on a hot comal or skillet.
Cook the raw tortillas on a hot, dry skillet for about 60 seconds per side until they bubble, develop golden-brown spots, and become incredibly pliant and buttery.
- 05
Assemble with restraint.
Lay a warm tortilla flat, spread two tablespoons of the warm beans slightly off-center, top with a scoop of the chorizo and eggs, and sprinkle with a little cheese so it begins to melt.
- 06
Fold and roll the burrito tightly.
Fold the left and right sides inward over the filling, then pull the bottom edge tightly up and over, tucking it slightly underneath before rolling forward into a neat cylinder.
- 07
Toast the seam to seal.
Return the rolled burrito, seam-side down, to the warm skillet for 1 to 2 minutes until sealed shut and golden, preferably using a tiny bit of leftover chorizo fat in the pan to crisp the exterior.
Notes
Try the authentic machaca variation.
For a profoundly traditional Northern flavor, replace the chorizo with 3.5 oz of shredded beef machaca. Sauté a handful of diced white onion, a diced Roma tomato, and a minced serrano chile in oil until soft, toast the machaca for one minute, then scramble the eggs in.
Keep the salsa on the side.
Authentic burritos mañaneros are never stuffed with salsa, pico de gallo, or sour cream, which immediately turns the delicate tortilla soggy. Serve a high-quality salsa on the side to spoon over each bite as you eat.
From Cook Mexican in America.