Boaters in Southern California are beyond lucky! Not only do we have our own beautiful and varied waters, islands, anchorages and harbors – Mexico is also in easy range; some of the finest cruising grounds in the world.
This substantial breakfast burrito is forever associated with Isla Partida’s Wall of Butts. Partida is an island in the miraculous Sea of Cortez, and the Wall of Butts is a strange geological joke in Bahia Ensenada. There are at least fifteen of these stone backsides, carved by water and wind in the limestone banks. With a bit of imagination you can match each butt to one of your friends, from the skinniest to the most ample.
Speaking of ample… you can make these burritos with any down and dirty store-bought chorizo – American or Mexican; or, if you’re feeling pure, you can make your own chorizo. And here I have a confession: I love to make sausage and it’s become a tradition shared with my son in law (who is also a fanatical pizza-maker), but for this particular dish I think I prefer the funkier store-bought products!
Don’t confuse these soft chorizos with the Spanish and Portuguese hard chorizo, which you simply cannot use for this dish.
It’s no secret that Southern California’s cuisine is heavily influenced by Mexico’s and that’s particularly the case within the boating community because so many people cruise in Mexican waters. Equally, it’s no secret that some Mexican recipes suffer horribly in their north-of-border interpretations. This one, however, makes a delicious and quite hearty breakfast.
You’ll need:
1 12 ounce package of chorizo sausage
1 large russet potato, cut into small dice
2 tablespoons butter
4 large eggs, beaten
½ teaspoon salt
Cheddar cheese, grated
Flour tortillas, warmed
Hot sauce or salsa, optional
Avocado, chopped into small dice, optional
What you do:
Remove the chorizo from the casing and crumble into a skillet. Cook over medium for 10 minutes. Remove the chorizo from the skillet, leaving the fat behind, and put the sausage into a bowl. Add the potatoes to the skillet and cook until soft, about 15 minutes. Put the potatoes into the same bowl with the chorizo and keep warm. Wipe the skillet clean and melt the butter over medium heat. When the butter starts to sizzle add the eggs and salt and scramble until cooked through. Build the burritos by putting a spoonful of the potato/chorizo mixture, a spoonful of the scrambled eggs, topped with cheddar cheese, hot sauce or salsa and avocado onto the middle of a flour tortilla and roll up burrito-style.
John’s pairing notes:
Agree with Linda re:Mexico. Perfect for a hangover. Ice cold Pacifico, Corona or Modelo.
