Serves 4
Directions
- 1Cook the chorizo in a pan over medium heat.
- 2Peel and cube the potato.
- 3Pan-fry the potato cubes in olive oil until golden brown.
- 4Add the cooked potatoes into the pan with the chorizo and stir to combine.
- 5Whisk the eggs in a bowl and pour them into the pan with the chorizo and potatoes.
- 6Cook the egg mixture until fully scrambled and combined.
- 7In a separate pan, sauté the onion slices in oil, then add the refried beans and mash them slightly.
- 8Boil the tomatillos, serrano peppers, and garlic cloves in water.
- 9Transfer the boiled ingredients to a blender. Add cilantro, chicken bouillon, salt, and cumin. Blend until smooth.
- 10Dice the avocado and add it to the blended green salsa.
- 11Warm the flour tortillas on a griddle.
- 12Spread refried beans on the tortilla, add the chorizo-potato-egg mixture, and sprinkle with cheese. Roll into a burrito.
Ingredients
- 1 package chorizo
- 1 whole potato, peeled and cubed
- 4 whole egg
- 2 slices onion, sliced
- 2 cups refried beans
- 8 whole tomatillo
- 2 whole serrano pepper
- 2 whole garlic clove
- 1 handful cilantro
- 1 tbsp chicken bouillon powder
- 1 tsp ground cumin
- 1 whole avocado
- 4 whole flour tortilla
- 1 cup shredded cheese
- olive oil (optional)
- salt (optional)
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