INGREDIENTS
1/2 lb mild Italian sausage (casings removed)
1/2 lb chorizo sausage (casings removed)
3 tbsp vegetable oil
1/2 yellow onion
1/2 tbsp minced garlic
1 red or yellow bell pepper
1 green bell pepper
8 eggs
8 flour tortillas
ground cumin
salt
pepper
2 1/1 cups mexican cheese blend
1/2 cup fresh chopped cilantro
2 avocados peeled and sliced
1 jalapeno pepper
fresh lime juice to preference
salsa or salsa verde
INSTRUCTIONS
1. Heat a large frying pan over medium-high heat and add 2 teaspoons of vegetable oil. Fry the sausages until they are no longer pink, breaking them into smaller pieces. Use a slotted spoon to transfer the sausages onto a plate and set aside.
2. In the same drying pan, using the drippings from the sausages, fry the onion over medium heat until it becomes translucent (about 2 minutes). Add the garlic and fry until it becomes fragrant (about 1 minute).
3. Add the red and orange peppers, along with 2 tbsps of water, to the frying pan. Fry them on low heat until the peppers soften (around 15 minutes). Season the peppers with cumin, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Remove the peppers from the frying pan and set them aside on a plate. Clean the frying pan for later use.
4. In a medium bowl, whisk the eggs and add the remaining salt and pepper. Add oil to the frying pan and pour the whisked eggs into the hot pan.
5. Cook the eggs on low heat, stirring constantly with a spatula. Cook them until they are slightly cooked but still slightly runny and soft. Remove from the heat and set aside.
6. Take a tortilla and place it on a large work surface. In the center of the tortilla, add 2-3 slices of avocado, 2 tbsps of cooked sausage, 2 tbsps of the onion/pepper mixture, 1 teaspoon of chopped cilantro, 2 tbsps of mexican cheese, and top it with 2 tbsps of scrambled eggs. If desired, add 3-4 slices of jalapenos and squeeze a bit of lime juice over the top.
7. To shape the burrito, fold the sides of the tortilla towards the center, then fold up the bottom edge to meet the center, ensuring that any ingredients that fall out are pushed in. Finally, roll the tortilla closed. Keep the seam side down until ready to dry. Repeat this process with the remaining tortillas.
8. Lightly grease a large frying pan with the remaining ½ teaspoon of vegetable oil and set it to low heat. Place 4 burritos at a time in the pan, with the seam side down. Fry them until they are lightly browned on all sides, turning as needed.
9. Remove the fried burritos from the pan and let them cool to room temperature before storing them for freezing.
credit: wholelottayum.com