Breakfast Burritos

A nice meal any time.

8-12 flour tortillas (depends on size–see flour tortilla recipe below)

  • 1/2 lb your fav pork sausage, OR chorizo
  • 1/2 chopped yellow onion
  • 6 eggs
  • 3/4 C shredded cheese (pick your own)
  • small can diced green chiles
  • salsa (again, pick your fav)

Cook the sausage in a frying pan. Drain most of the the grease (for great flavor in other dishes, like refried beans, save the grease in a glass container, refrigerated). Add the onion and cook til it’s clear. Add the egs and stir well. When the eggs are just beginning to firm up, add most of the cheese and all the green chiles. Cook til the cheese/eggs just set well, then remove from heat and let it sit for a lil bit.

Assemble the breakfast burritos just like any ole burritos. Some egg/sausage mixture in a tortilla, maybe a lil more shredded cheese and some salsa. Roll and eat.

Woosies use forks.

Flour Tortillas

Ingredients:

  • 3 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 Tbsp. low fat margarine, butter or lard. I have even gotten some good tortillas out of this recipe using olive oil (use a wee tad less water)
  • about 1 1/4 cups warm water

Mix the flour, baking powder and salt in a bowl.

Cut in the fat (margarine, butter, lard or oil) with a fork. If you have a pastry cutter, well, la-di-da on you. 🙂

Add the warm water a tad at a time until you can form a ball and the dough’s soft but not sticky. Now, knead it for a while. It takes several times doing this before you’ll get this part just right, unless you’re shot through with luck. Pinch off the dough and form about a dozen small balls. Roll ’em up and let ’em sit for a bit (you can even cover ’em and put ’em in the fridge for later, if you want.

Heat up your well-seasoned* CAST IRON griddle or frying pan. Medium to medium-high heat. Drop a drop or two of water on the surface and it “dances” (just right) rather than just spit up steam (way too hot), you’ve got it.

Roll out the balls. Yep, jut a regular ole rolling pun works just fine.

Place your rolled-out tortilla(s) on your hot griddle and let ’em cook just a few seconds per side. Flip ’em by hand. If you burn yourself, learn to not DO that!

As each tortilla is cooked, put it on a plate that has a towel ready to recieve it and cover it with the towel. You can stack all of ’em one or two at a time (depending on the size of your griddle). They’re ready to eat.

*See this article for how to season a cast iron frying pan or griddle.

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