📝 About This Recipe
Born from the vibrant fusion of Northern Mexican flavors and New Mexican tradition, this breakfast burrito is a masterclass in texture and spice. We combine smoky, house-crisped potatoes with velvety soft-scrambled eggs and zesty chorizo to create a handheld feast that is both comforting and electrifying. It is the perfect balance of savory richness and fresh acidity, wrapped in a warm, toasted flour blanket.
🥗 Ingredients
The Protein & Potatoes
- 2 medium Russet potato (peeled and cut into 1/2-inch cubes)
- 8 ounces Mexican Chorizo (fresh, casing removed)
- 2 tablespoons Vegetable oil (for frying potatoes)
- 1/2 teaspoon Smoked paprika
The Eggs
- 8 pieces Large eggs (whisked thoroughly)
- 2 tablespoons Heavy cream (for extra silkiness)
- 1 tablespoon Unsalted butter
- 1 pinch Kosher salt and black pepper (to taste)
Assembly & Fillings
- 4 large Flour tortillas (10-12 inch 'burrito size')
- 1.5 cups Sharp Cheddar or Monterey Jack (freshly shredded)
- 1 can Black beans (15oz, drained and rinsed)
- 1 large Avocado (sliced or mashed)
- 1/4 cup Pickled red onions (for brightness)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Place the cubed potatoes in a pot of salted cold water. Bring to a boil and cook for 5 minutes just until parboiled. Drain and pat very dry with paper towels.
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2
Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown and crispy (about 8-10 minutes). Sprinkle with smoked paprika and salt.
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3
In a separate medium skillet, cook the chorizo over medium heat, breaking it up with a wooden spoon until browned and fully cooked (about 6-8 minutes). Use a slotted spoon to transfer the chorizo to a plate, leaving the flavorful fat in the pan.
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4
In the same skillet used for the chorizo, add the black beans and a splash of water. Sauté for 3 minutes, mashing a few beans with the back of a fork to create a creamy texture. Season with a pinch of salt and set aside.
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5
In a bowl, whisk the 8 eggs with the heavy cream and a pinch of salt until no streaks of white remain.
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6
Wipe out your egg skillet and melt the butter over medium-low heat. Pour in the egg mixture. Using a heat-resistant spatula, gently push the eggs from the edges to the center, creating soft, large curds. Remove from heat while they still look slightly wet—they will finish cooking with residual heat.
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7
Warm your flour tortillas. You can do this by placing them directly over a low gas flame for 10 seconds per side or heating them in a dry pan until pliable. This prevents cracking during rolling.
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8
Begin assembly: Lay a warm tortilla flat. Spread a spoonful of beans in the center, followed by a generous sprinkle of cheese (so it melts against the warm beans).
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9
Layer on the crispy potatoes, the cooked chorizo, and a heap of soft-scrambled eggs.
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10
Top with avocado slices, pickled red onions, and fresh cilantro.
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11
Fold the left and right sides of the tortilla inward over the filling. While holding the sides, use your thumbs to bring the bottom flap over the sides and tuck it tightly under the filling. Roll forward firmly until sealed.
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12
Optional but recommended: Place the rolled burrito seam-side down in a hot, dry skillet for 1 minute per side. This 'griddles' the burrito, sealing it shut and adding a delightful crunch to the exterior.
💡 Chef's Tips
Always parboil your potatoes before frying to ensure a fluffy interior and a shatteringly crisp exterior. Use freshly grated cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly. Don't overcook the eggs; they should be 'custardy' as they will continue to steam inside the rolled burrito. If you are making these for meal prep, let the fillings cool slightly before rolling to prevent the tortilla from becoming soggy. For a vegetarian version, swap chorizo for sautéed mushrooms or soy-rizo.
🍽️ Serving Suggestions
Serve with a side of chilled Salsa Verde or Pico de Gallo for dipping. Pair with a hot cup of Mexican coffee infused with cinnamon and piloncillo. A side of lime-crema (sour cream mixed with lime juice and zest) cuts through the richness beautifully. Freshly sliced radishes on the side provide a cooling, crunchy contrast to the spicy filling.