Brunch burritos recipe with chorizo and avocado salsa

This delicious brunch burritos recipe brings together a host of flavours that will pep up any morning. If you want to make it extra special, I’m delighted to have partnered with Barefoot Wines to create the perfect wine match for these brunch burritos. Their recommendation is the Barefoot California Zinfandel Red, and here’s why:

Jennifer Wall, the winemaker at Barefoot, told me: “The bold and spicy character of Barefoot California Zinfandel harmoniously complements the vibrant flavours of Brunch Burritos with Chorizo and Avocado Salsa. With its rich berry aromas and peppery undertones, this jammy wine accentuates the smoky heat of the chorizo, while its smooth texture perfectly balances the creamy avocado salsa. Each sip of Barefoot Zinfandel adds depth and complexity to the dish, enhancing the seasonal ingredients and creating a delightful culinary symphony.

“This pairing not only exemplifies the versatility of Zinfandel but also celebrates the use of fresh, seasonal ingredients in crafting bold and hearty flavours for this Brunch Burritos recipe.”

What a great match!

For two people you will need:

• Jar of chipotle paste (I would recommend Discovery as this has over 50% chipotle peppers in, unlike some which have as little as 10%)
• 2 tortilla wraps
• 4 eggs
• Approx 100g chorizo such as Unearthed
• 10 sliced jalapenos
• 4 medium tomatoes
• 1 red onion
• 1 avocado
• Handful coriander
• 4 slices Monteray Jack cheese
• Knob of butter

How to make the brunch burritos recipe

To make your brunch burritos with chorizo and avocado salsa:

1. Pre-heat the oven to 160 deg C/325 deg F/gas mark 3.
2. Make your scrambled eggs in any way you choose. Once it’s cooked, set it to one side.
3. Chop the tomatoes, onion and avocado into pieces (these will make your salsa so leave them as chunky or as fine as suits you). Finely chop the coriander and the jalapenos.
4. Cube the chorizo and dry fry in a frying pan for a few minutes, until the lovely oils are released. Add in the scrambled egg and mix. Add in the chopped jalapenos and stir for several minutes until heated, then turn off the heat.
5. Spread each of the tortillas with a generous portion of chipotle paste. If you like things milder, you can just use a thin layer. Spoon half of the egg and chorizo mix into the middle of the tortilla and fold the edges over to create a wrap. Repeat with the other tortilla then transfer them to a baking tray.
6. Add two slices of Monteray Jack to each tortilla, these will help keep the edges together as well. Bake in the oven for 8-10 minutes, keeping an eye on them to make sure they don’t burn but the cheese turns nice and gooey.
7. While the burritos are in the oven, fry up the salsa. Melt the butter in a pan and add the onions first, frying for a minute or two until translucent. Add the tomatoes and coriander and fry for 3-4 minutes more. Finally add the avocado and stir in for 1 minute before removing the pan from the heat.
8. Use a fish slice or a spatula to lift the cooked burritos onto two plates. Top with the salsa and eat away.

To make a vegetarian version, omit the chorizo and add a touch of paprika and chilli powder to your scrambled eggs. This will give you the same heat and flavour.