Posts Tagged ‘burrito’


Wednesday, October 27th, 2010

Although Major League Baseball and TV network execs may be lamenting the predicted low ratings of the upcoming World Series showdown between the San Francisco Giants and the Texas Rangers, we here at Spotbowl headquarters couldn’t be happier. That’s because, in food-meets-sport tradition of the Spotblog, the Giants/Rangers match-up is a culinary home run.

This week, we’ll post two recipes, each representing a food item native to each World Series team’s city or region. Regardless of which team you’re rooting for (although if the talking heads on TV are right, chances are you’re rooting for neither of them), we urge you to try both recipes… and let us know your favorite in a poll posted later this week.

Our first recipe will represent the Texas Rangers. The Lone Star State’s grub is rooted in three cultures: Mexican, Southern, and Western frontier, all of which are present in the state’s signature dish, the breakfast burrito. We dug up a recipe below that represents the morning meal quite well if we do say so ourselves.




  • 24 ounces cooked Chile Chorizo, recipe follows
  • 4 tablespoons oil
  • 12 eggs, beaten
  • 4 flour tortillas
  • Red or Green Salsa, store bought, (optional)


Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.

Chile Chorizo:

  • 2 1/2 pounds pork meat
  • 1/2 tablespoon chopped garlic
  • 1 tablespoon salt
  • 1 cup red chile powder
  • 1/2 tablespoon oil

Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.