Reviewed: Nov. 22, 2011

Ive been eating this my whole life. My mom always made it for my brothers and i as kids. She sometimes would add diced potatoes..YUMMY!!! She also would sometimes serve it on white bread with mayonaise on both sides. The bread with mayo way is my favorite but tortillas (especially corn) are very good too!! Also my mom never did the onions..so i am excited to try that addition to this fond family recipe! Thanks for sharing!

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Reviewer:

Jennaveve

Cooking Level: Expert

Reviewed: Nov. 10, 2011

These were great. I added cubed potatoes and I only had small tortillas so I made them into breakfast tacos. Thanks!

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Oct. 30, 2011

I used green bell pepper, seeded and diced, in place of green chile pepper. I removed the casing and cooked the chorizo, drained the grease then set it aside. I highly recommend draining the grease as it is very greasy and releases a lot of red oil from the chorizo. I cooked the red onions, 1 garlic, minced, bell peppers and eggs separately. I also fried up one russet potato, peeled and cubed. I then layered the burrito with the chorizo on top of the eggs. I topped it with some fresh cilantro. The serving amount was just right for us this morning. I liked these burritos and thou my family ate these they also thought the chorizo was a little on the spicy side. I think these would have been really tasty with some mild salsa as well.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 2, 2011

In the picture you can see the eggs, but if you follow the directions you won't. I would cook the onions & peppers and then set them aside in a bowl...cook the chorizo (medium/hot heat, the mild had no flavor), then drain in mesh strainer. Put the chorizo with the onions/peppers in the bowl. Cook the eggs seperately and add cheese on top to melt - then layer your burrito with the chorizo on top of the eggs. I just used 1 casing of chorizo out of a 15 oz pack. I'll save the rest for another recipe.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

Pretty good. I added a lil garlic and salt and served it with salsa.

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3 users found this review helpful

Reviewer:

Eve

Cooking Level: Intermediate

Reviewed: Dec. 14, 2010

These are wonderful. The only way to go is to use Basque (instead of Mexican) Chorizos. They are very hard to find but Gem Meat Packing Company in Boise Idaho makes the best and most authentic chorizos.

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4 users found this review helpful

Reviewer:

1mollysue

Home Town: Boise, Idaho, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 6, 2010

Store didn't have chorizo, so I substituted sage ground sausage. I drained is as other reviewers have suggested. I also used a yellow onion, 1/2 c red bell pepper & 1 clove of garlic. Also used a 4 oz can of green chiles, drained and chopped. I liked it :)

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7 users found this review helpful

Reviewer:

keeperathome

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Reviewed: Sep. 22, 2010

Excellent breakfast burrito! I always cook the chorizo sausage and drain it to avoid a bunch of grease and cook the eggs and onions separately. I also have a non-stick pan so no need for cooking spray. These were so good, especially with some salsa on the side!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 18, 2010

I use vegetarian chorizo, soy chorizo. Very tasty.

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Reviewer:

Sylvia

Reviewed: Sep. 16, 2010

Wonderful I had tomatoes and chillis that was the only thing I changed due to all I had and WOW. I also made tortillas II recipe and again everything was Wow thank you for sharing!

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3 users found this review helpful