These are wonderful any time of day, but they are actually meant as a breakfast dish. In fact, when we ordered one at a VERY authentic Mexican restaurant in San Diego, they asked us to have two separate checks – one for the breakfast till, and the other for the lunch/dinner accounts. When I ordered a beer to go with it, that must have been very unsettling to them!
Make or buy:
5 extra-large (25 cm diameter) flour tortillas
Prepare according to the package directions:
450 ml rice
Open, drain and rinse:
350 g beans
Fry in a skillet:
½ kg chorizo
Drain any excessive amounts of oil from the skillet and discard. Lightly beat:
4 eggs
Add them to the skillet, and scramble in with the chorizo. Remove from heat.
If necessary, warm the tortillas to make them pliable. Put a scoop of rice, a scoop of the chorizo-egg mixture, and a spoonful of beans in a line down the center of the burrito, remembering to leave room for the fold at the bottom. Fold it up as with the chicken burritos, and enjoy!