By June Hersh
Nothing says good morning like starting your day with skillet seared spicy sausage, freshly scrambled eggs and authentic refried beans all wrapped up in a flour tortilla blanket.
Side Note: Homemade salsa is fast and easy and oh so delicious spooned over the burrito. By making it yourself you control the heat and the chunky factor. (See pages 256-257)
¼ pound chorizo sausage
In a small skillet, cook and stir the crumbled sausage, over medium heat for a few minutes, until it lightly browns and renders its fat; don't overcook; you don't want to dry it out. Remove the sausage with a slotted spoon and reserve. In the same pan, scramble the eggs, using the sausage fat to cook the eggs. Season the eggs with salt and pepper, reserve. Wipe the pan clean and quickly heat the tortilla, about 15 seconds on each side.
NP-For a non-parve presentation, add your favorite cheese to either the eggs, or sprinkled on top of the finished tortilla. Queso fresco is a good match for the burrito.
Yields 1 breakfast burrito
Recipe: Kosher, meat, breakfast, brunch