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1
In hot skillet with no oil, place chorizo.
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2
Let it begin to melt and fry.
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3
Add chopped onion to chorizo and with spatula break up chorizo and mix with onion.
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4
When chorizo and onion look done, stir in the beaten eggs, mixing around the egg and chorizo mixture until they are blended.
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5
Then scramble like ordinary scrambled eggs.
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6
Remove from heat and set aside.
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7
Heat tortillas until they are flexible and pliable.
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8
You can do this in an oven or a very lightly oiled skillet.
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9
Set aside heated tortillas with towel over them to keep warm and moist.
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10
ASSEMBLING THE BURRITO.
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11
Spread each flexible tortilla, filling it in center but not too far toward edge or you can't seal it -- Fill burrito with egg/chorizo mixture and optional cheese.
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12
Roll up into a burrito, and place on a plate crease side down.
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13
When burritos are made, if you need to keep them warm for a while before you eat them, place them on a plate in a warm oven or skillet on lowest possible heat, with a towel over them to prevent drying out.
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14
Serve warm burritos immediately with salsa in one dish, and chopped fresh cilantro in another.
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15
I like to garnish with salsa, and then I sprinkle the fresh cilantro over the salsa or mix it on my plate.
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16
I keep the salsa and cilantro separate and don't combine them as a garnish on the table because some people may not like cilantro.
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17
If you wish you may add any additional optional garnishes such as:.
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18
sour cream.
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19
standard Louisiana style hot sauce.
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20
chopped jalapeno segments.
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21
guacamole.
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22
chopped avocado.
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23
refried beans.
