DRY-AGED CHORIZO BREAKFAST BURRITO

INGREDIENTS:

1 lb dry-aged chorizo
2 eggs
1 tablespoon milk, whole or 2% is best
salt
3 tablespoons monterey jack or cheddar cheese
1 flour tortillas (12-inches)

INSTRUCTIONS:

Render chorizo on a pan on medium-high heat, breaking it up with a spatula. Drain the grease.

In a bowl, whisk 2 eggs with a little milk and salt until it’s light and airy. Cook in a non-stick pan or egg pan, folding the mixture on medium to medium low heat using a rubber spatula. Fold in a few heaping spoonfuls of the chorizo, add monterey jack or cheddar cheese, shredded. Warm your tortilla on a large grill pan, medium to low heat, no more than 10 seconds on both sides. Place egg and chorizo mixture on the bottom third of the tortilla closest to you. Fold it over once and pull it back toward you. Fold the ends in and continue to roll it tightly with the ends tucked in until you have a burrito.

On the same griddle, cook the burrito for one minute with no oil on the side that has the seam to help seal it. Enjoy with our Wise Ox hot sauce.