- Preparation time
- 45 mins
- Cooking time
- 50 mins
- Difficulty
- moderate
- Serves
- 8 people
- Breakfast
- April 25, 2016
Breakfast Burrito Taco Boats™.
Rumor has it that Coloradans invented the breakfast burrito, since they needed a way to eat sausage, eggs and cheese while hitting the slopes. What could be better than turning a burrito into a boat? Warning: Eating will not transport you to the mountains, just your taste buds.
PrintBreakfast Burrito Taco Boats™
Ingredients
Scale
Green Chile Sauce
- 1 tablespoon vegetable oil
- 1 medium chopped onion (1/2 cup)
- 1 teaspoon finely chopped garlic
- 2 cans (4.5 oz each) Old El Paso™ green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup chicken stock (from 32-oz carton)
Breakfast Burritos
- 3 tablespoons vegetable oil
- 2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
- 1/2 lb bulk chorizo sausage
- 1 small chopped onion (1/4 cup)
- 1 teaspoon finely chopped garlic
- 6 eggs, slightly beaten
- 1 package Old El Paso™ Taco Boats™ soft flour tortillas
- 1/2 cup shredded Cheddar cheese (2 oz)
- Hot sauce, if desired
Instructions
- Heat oven to 400°F.
- In 10-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add 1/2 cup onion and 1 teaspoon garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add chiles, cumin and salt; cook about 2 minutes, stirring frequently, until mixture is bubbly. Stir in stock; cook 2 to 3 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes. In blender, pour mixture; cover and blend on high speed about 1 minute or until smooth. Pour into small bowl; reserve until needed. Wipe skillet clean with paper towel.
- In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add potatoes; spread in even layer, and press down to flatten with spatula. Cook 6 to 7 minutes without stirring until potatoes are golden on bottom. Sprinkle 1 tablespoon oil over tops of potatoes; turn potatoes over, spreading evenly and pressing down lightly. Cook 5 minutes without stirring. Stir in chorizo, 1/4 cup onion and 1 teaspoon garlic; keep stirring occasionally to break up clumps of meat. Cook 4 to 6 minutes longer or until meat is browned and potatoes are golden and crisp. Remove from heat; cover and keep warm.
- Return 10-inch nonstick skillet to stove over medium heat. Add eggs; cook and stir 2 to 3 minutes or just until eggs look firm, but moist. Remove from heat.
- Fill each boat with 1/3 cup potato-chorizo mixture, 1/4 cup scrambled eggs and 1 tablespoon cheese. Roll up each boat in foil. Place wrapped boats on ungreased cookie sheet. Bake 5 to 7 minutes or until warm. Serve with green chile sauce and hot sauce.
