![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2021\/10\/192546171_10225475743341819_4870678014330710026_n-1-300x300.jpg\")
<\/p>\n<\/p>\n
1\/4 onion
\n1 jalapeno
\n8 eggs
\n4 flour tortillas
\ncheese (Monterey Jack or Mozzarella)
\n1\/2 lb. chorizo (or standard sausage)
\n1\/2 teaspoon salt
\nfreshly cracked black pepper
\nFor the potatoes:
\n1 potato
\n1 teaspoon chili powder (optional)
\nsalt
\nblack pepper
\nolive oil
\nFor the Tomatillo-Chipotle Salsa:
\n4 tomatillos
\n2 garlic cloves
\n2 chipotles in adobo<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so. Ingredients: 1\/4 onion 1 jalapeno 8 eggs 4 flour tortillas cheese (Monterey Jack or Mozzarella) 1\/2 lb. chorizo (or standard sausage) 1\/2 teaspoon salt freshly cracked black pepper For the potatoes: 1 potato 1 teaspoon chili powder (optional) salt black pepper olive oil For the Tomatillo-Chipotle Salsa: 4 tomatillos 2 garlic cloves 2 chipotles in […]<\/p>\n","protected":false},"author":2,"featured_media":3444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n<\/p>\nDirections :<\/h2>\n
\nHusk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
\nSaute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
\nFinely chop 1\/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1\/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
\nTo build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.
\nEnjoy!!<\/p>\n","protected":false},"excerpt":{"rendered":"