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Company-Special Burritos Are Terrific Any Way You Fold Them

August 18, 1988

When it comes to the assembly of these company-special burritos, it's all in the folds, because the folds are what make a burrito a burrito and not a taco, tostada or flauta.

Simply place a lettuce leaf atop flour tortillas, add the spicy chorizo filling and a bit of Jack cheese and start folding.

First fold the bottom side of the tortilla over the filling; next fold each of the sides toward the center and overlap to form a pocket that is easy to pick up and eat. Sprinkle with chopped tomato and avocado.

Chorizo is a tantalizing and convenient meat choice for this dish. The spicy Mexican sausage is available in semi-dry, cured and fresh varieties, and it is distinguished by its coarsely cut meat mixed with Mexican seasonings and stuffed into a casing.


1/2 pound chorizo

1 medium potato, peeled and diced

1/4 cup chopped onion

4 eggs, beaten

4 (7-inch) flour tortillas, warmed

4 lettuce leaves

1/4 cup cup shredded Jack cheese

Chopped tomato

Chopped avocado

Remove chorizo from casing and cook in large skillet with potato and onion over medium-low heat 12 to 15 minutes, breaking chorizo into pieces. Pour off drippings.

Pour eggs over chorizo in pan and cook and stir over medium heat 2 to 3 minutes or until eggs are cooked.

Line each tortilla with lettuce leaf. Place equal amount of sausage mixture in each tortilla and sprinkle with equal amount cheese.

Fold bottom side of tortilla over filling, then fold each side of tortilla toward center, overlapping to form pocket. Add tomato and avocado and serve immediately. Makes 4 servings.

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