📝 About This Recipe
Born in the heart of New Mexico and perfected in modern diners, this breakfast burrito is the ultimate handheld comfort food. It features a harmonious blend of fluffy scrambled eggs, crispy golden hash browns, and savory chorizo, all bound together by molten Monterey Jack cheese. What sets this version apart is the 'toasted seal' technique, ensuring every bite is warm, structural, and packed with bold, smoky flavors.
🥗 Ingredients
The Protein and Potatoes
- 8 ounces Mexican Chorizo (casing removed)
- 1 large Russet Potato (peeled and grated)
- 2 tablespoons Vegetable Oil (for frying potatoes)
The Egg Scramble
- 8 pieces Large Eggs (whisked thoroughly)
- 2 tablespoons Heavy Cream (for extra fluffiness)
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Assembly and Fillings
- 4 large Flour Tortillas (10-12 inch 'Burrito Size')
- 1.5 cups Monterey Jack Cheese (freshly shredded)
- 1/2 cup Canned Black Beans (rinsed and drained)
- 2 tablespoons Pickled Jalapeños (chopped)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Prepare the potatoes by squeezing the grated Russet potato in a clean kitchen towel to remove as much moisture as possible; this is the secret to crispy hash browns.
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2
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the grated potatoes in an even layer and cook for 5-7 minutes per side until deeply golden and crispy. Season with a pinch of salt and set aside on a paper towel-lined plate.
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3
In the same skillet (wiped clean), add the chorizo. Cook over medium heat, breaking it up with a wooden spoon, for 6-8 minutes until fully cooked and slightly crispy. Remove with a slotted spoon, leaving the flavorful oils behind if desired, or wipe clean for a lighter version.
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4
In a medium bowl, whisk the 8 eggs with heavy cream, salt, and pepper until no streaks of white remain.
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5
Melt the butter in a skillet over medium-low heat. Pour in the egg mixture and let it sit for 20 seconds. Gently push the eggs across the pan with a spatula to create large, soft curds. Remove from heat while they still look slightly wet; they will finish cooking from residual heat.
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6
Warm the flour tortillas. You can do this by placing them directly over a low gas flame for 5 seconds per side or microwaving them for 20 seconds between damp paper towels. This makes them pliable and prevents cracking.
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7
Lay a warm tortilla flat. Place a generous sprinkle of Monterey Jack cheese in the center to create a 'glue' layer.
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8
Layer the fillings on top of the cheese: a portion of scrambled eggs, crispy hash browns, cooked chorizo, black beans, avocado slices, and pickled jalapeños.
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9
Fold the left and right sides of the tortilla over the filling. Then, pull the bottom edge over the center and roll tightly away from you, tucking the sides as you go to create a snug cylinder.
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10
Return the skillet to medium heat (no oil needed). Place the burrito seam-side down in the pan. Grill for 1-2 minutes per side until the tortilla is golden brown and the seam is sealed shut.
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11
Slice diagonally and serve immediately while the cheese is molten and the tortilla is crisp.
💡 Chef's Tips
Always squeeze the water out of your potatoes; moisture is the enemy of a crispy breakfast burrito. Don't overcook your eggs in the pan; they should be slightly underdone when you remove them because they will continue to steam inside the hot tortilla. Use 'Burrito Size' tortillas—standard taco shells are too small and will burst during the rolling process. If you're making these for meal prep, let the fillings cool completely before wrapping to prevent the tortilla from becoming soggy. To make it vegetarian, swap chorizo for sautéed bell peppers, onions, and smoked paprika.
🍽️ Serving Suggestions
Serve with a side of chilled Salsa Verde or Pico de Gallo for a fresh acidic kick. Pair with a hot cup of dark roast coffee or a spicy Mexican Hot Chocolate. A side of lime-crema (sour cream mixed with lime juice and zest) is perfect for dipping. Add a few dashes of your favorite vinegar-based hot sauce for extra heat. Serve alongside fresh seasonal fruit like melon or mango to balance the savory flavors.