COPY-Chorizo Potato and Queso Burrito and Breakfast Burger with Sriracha Aioli


Courtesy of: Chef Joey Maggiore

Chorizo Potato and Queso Burrito

?    12 ounces fresh Mexican Chorizo
?    Casings removed Queso 
?    6 Burrito size tortillas 
?    1 green poblano pepper
?    Pico de gallo
?    1 avocado
?    Diced 1 tablespoon fresh cilantro
?    Diced 6-8 small red potatoes 
?    1 tablespoon oil 
?    1/4 teaspoon salt 
?    1/4 teaspoon black pepper

Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. Then, top it off with avocado and pico de gallo. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one. 

Breakfast Burger with Sriracha Aioli


For the Sriracha Aioli:
•    1/3 cup mayonnaise
•    1 tablespoon sriracha chili sauce
For the Burger:
•    1 pound of grass-fed beef 
•    1 fried egg 
•    1 Brioche bun 
•    8 slices maple bacon, cut in half, cooked, and drained on paper towels
•    8 eggs
•    1 avocado 
•    1 roma tomato, thinly sliced

In a medium bowl mix together the mayonnaise and sriracha sauce until smooth. Set aside. Preheat the oven to 350°F (This is to toast the brioche bun. If you prefer to use a toaster or a toaster oven you won’t need to heat your conventional oven). Form 1 large patty from the grass-fed beef. Heat a grill pan or large skillet over medium high heat. Sear each side of the patty for about a minute before turning. If you preheated the oven to toast the brioche bun you can put it in now. Split the bun and place it face down on the rack. Continue cooking the burgers until the centers are cooked for about a total of 4 minutes on each side. Take the brioche bun out of the oven -- you want the face of each to be golden. In a nonstick skillet cook your eggs. This will be according to your preference, recipe calls for a fried egg. Assemble your burger -- spread the Sriracha Aioli on both sides of the bun. On the bottom of the bun half stack your greens (or avocado) and a couple of thin tomato slices. Then add the burger. Top it with the fried egg, half a slice of bacon, and then the top half of the bun. Serve hot with a side of crispy French fries.