Egg, Chorizo and Hashbrown Burritos plus an excellent addition

OK, perhaps I got a bit zealous on Monday and overextended myself.  With that being said I am pleased to present to you.  Egg/Chorizo/Hash brown    Burritos in homemade Flour Tortillas.  The tortillas are made with butter instead of lard,,,I am not a huge fan of lard it's to hard on my GERD.

I am also going to feature one of my products this week that goes well with everything.  Whether you eat them alone, put them in a drink or chop them up for burgers, pizza, burritos, brats, whatever you are gonna love them.    

 

OK, let's get on with the show....................................................

 

 

First let's tackle those Tortillas.  I was looking for a good Flour Tortilla recipe but could only find them made with Lard.  Upon further investigation I found a few recipes without and am including my tweaks to you. 

 

THE TORTILLA







Makes 6 Tortillas

Ingredients:

• 2 cups white flour
• 1 teaspoon salt
• 1/2-cup (one bar) butter or margarine
• 2/3 cup water

Put the 2c of flour and salt in a medium bowl and mix.  Measure water in a Microwave safe measuring cup and place the stick of butter in the water.  Microwave on high for 2 minutes or until the butter melts.  Slowly add to the flour mixture while stirring with a wooden spoon.  Stir until a loose, sticky ball forms.

Knead the dough on a lightly floured surface for two minutes.  Place dough back in bowl and cover.  Let rest for 10 minutes. At this point you can cover tightly and refrigerate dough overnight if needed.

Divide your dough into 6 pieces. The easiest way to do this is to roll/shape the dough into a tube, slice it in half, then cut each half into thirds. Although I'm sure you could have figured that out on your own, right?  Roll each of the six portions in to balls and place on a plate.  Let these rest for 10 minutes.

Roll each tortilla out with a lightly floured rolling pin over a lightly floured, smooth surface.  Warm a dry cast iron skillet or comal on high.  Cook tortillas about thirty seconds on each side it should start to puff a bit when it is done.

These can be reheated in a microwave between two damp paper towels or a tortilla warmer for 30 to 45 seconds. 

 

T

 

 

THE FILLING

1 Pound of Beef or Pork Chorizo

1 Box of Hungry Jack Hash browns or 2 medium potatoes shredded and drained.

8 large eggs whipped

1/4 cup sliced onion

1/4 c diced tomato

Salt and Pepper to taste

Sprinkling of Turmeric

 

 

Prepare the hash browns in a large skillet with 1/4 t melted butter or margarine, cook 3 to 4 minutes and toss, cook 3 to 4 minutes longer.  Set aside and keep warm.  I usually use an oven safe mixing bowl and put them in a warm oven.

 

Meanwhile brown Chorizo in a large skillet with onion.  Meat should appear to be a dark reddish brown.  Add eggs and spices, cook until smooth but not dry.  Turn off heat, add hash browns and diced tomato.

 

Fill your tortillas and roll, you can close both ends or leave one open.  I usually wrap these in foil and refrigerate.  They are a great way to get a quick, nourishing breakfast.

 

THE CONDIMENT KICKER



 



CLAUDIA'S KITCHEN CREATIONS   GARLIC STUFFED JALEPENOS

$12.00/QUART  $24.00 HALF GALLON PLUS SHIPPING

This is one of my most popular items.  They taste great on their own or in a Martini or Bloody Mary.  Made with fresh peeled garlic, fresh jalepenos, fresh basil, pickling salt and vinegar.  They contain no preservatives.  I like to chop these babies up and put them on my bratwurst.  Great gift for the person that has everything.  



 

 



Sizes

Quart $11.00 USD !/2 Gallon $20.00 USD