Here is a delicious recipe for a gluten-free chorizo and pico de gallo breakfast burrito. This recipe serves 4.
For the Burrito:
- 8 small gluten-free tortillas
- 1 pound chorizo (Mexican sausage)
- 8 eggs
- 1 cup shredded cheese (cheddar or Mexican blend)(optional)
- Salt and pepper to taste
For the Pico de Gallo:
- 4 ripe tomatoes, diced
- 1/4 red onion, finely diced
- 2 jalapenos, deseeded and finely chopped
- 1/2 bunch of fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Start by making the pico de gallo. Combine the diced tomatoes, red onion, jalapenos, and cilantro in a bowl. Add the lime juice and salt, then mix well. Set aside to let the flavors meld together.
Cook the chorizo in a large skillet over medium heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the chorizo with a slotted spoon and set aside, removing fat from pan.
In a bowl, beat the eggs and season with salt and pepper. Pour the beaten eggs into the skillet with the chorizo fat, and scramble until just set. Remove from heat.
Warm the gluten-free tortillas in a dry skillet or microwave until pliable.
To assemble the burritos, lay a tortilla on a flat surface. Spoon a portion of the scrambled eggs onto the center of the tortilla, followed by a portion of the cooked chorizo and a handful of shredded cheese. Top with a generous spoonful of pico de gallo.
Fold the sides of the tortilla in towards the center, then roll up from the bottom to create a burrito. Repeat with the remaining tortillas and fillings. For extra crisp, pan fry each side of the burrito until golden brown.
Serve the burritos warm with extra pico de gallo on the side. Enjoy your gluten-free chorizo and pico de gallo breakfast burrito!
Remember, you can always adjust the ingredients to your preference. Enjoy your meal!