Chorizo Breakfast Burrito

with tostones

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

"Breakfast" and "burrito" are perhaps the two greatest words that can be put side by side. Our version with chorizo-spiced pork delivers on that promise and then goes above and beyond. Bursting with scrambled eggs, smoky poblano pepper, and cheddar-jack cheese, you'll be shocked so much flavor fits inside a tortilla. Along with crispy plantain tostones, this Southwest-style breakfast portends a great start to your day.

In Your Box (serves 2)

  • 1 Ripe Plantain with Black Spots
  • 1 Poblano Pepper
  • 1 Red Onion
  • 2 Garlic Cloves
  • 2 Cilantro Sprigs
  • 8 oz. Package Ground Pork (8 oz.)
  • 1 Home Chef Chorizo Spice Mix
  • Info
    ⅗ oz. Butter Pats (0.66 oz.)
  • Info
    5 fl. oz. Liquid Egg
  • Info
    4 Large Flour Tortillas (10")
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pans

Before You Cook

  • 1

    Prepare the Ingredients

    Peel plantain and cut into ½” slices. Stem poblano pepper, core, and cut into ½" dice (remove seeds for less spice). Peel and halve onion. Cut halves into small ¼” dice. Mince garlic. Stem and coarsely chop cilantro.

  • 2

    Make the Tostones

    Line a plate with a paper towel. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Add sliced plantains to hot pan and cook 2 minutes per side, or until lightly browned. Remove to plate and let cool slightly. Once cooled, lay slices on a clean surface and, using the bottom of a clean pan, smash plantains to ¼” thickness. Return to pan, replenishing oil if necessary, and cook an additional 4 minutes per side, or until deep golden brown. Transfer to prepared baking sheet and place in oven until ready to plate.

  • 3

    Cook the Pork

    While tostones cook, heat 1 tsp. olive oil in a medium pan over medium heat. Add garlic, ground pork, and seasoning blend to hot pan and cook 10 minutes, stirring occasionally, until no pink remains and pork reaches a minimum internal temperature of 160 degrees. Stir in cilantro and season with ½ tsp. salt and ¼ tsp. pepper. Transfer to a plate or bowl, and wipe pan clean.

  • 4

    Cook Veggies and Eggs

    Heat 1 tsp. olive oil over medium-high heat in pan used for pork. Add poblano pepper (to taste) and red onion to hot pan and cook 2 minutes, while stirring, until vegetables are tender and slightly charred. Add butter, melt, and add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and a little wet, 2-3 minutes. Remove from burner, season with ¼ tsp. salt and a pinch of pepper, and transfer to a plate or bowl. Wipe pan clean.

  • 5

    Assemble the Burrito

    Wrap tortillas in foil and place in oven 5 minutes, or until warm and pliable. Alternatively, place tortillas in microwave for 20 seconds, or until warm. Lay tortillas on a clean surface. Place veggie scramble, cheese, and cooked pork in center of tortillas. Fold sides of burrito in and gently roll burrito away from you while keeping filling tucked in.

  • 6

    Plate the Dish

    Place pan used for eggs over medium heat and add burritos, seam side down. Cook 2 minutes, or until lightly browned and sealed. Carefully flip and repeat process on other side. Slice burrito in half and serve with tostones.

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