All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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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