📝 About This Recipe
Born in the heart of New Mexico and perfected in the bustling kitchens of Tex-Mex diners, this breakfast burrito is a masterclass in texture and bold flavor. It features velvety scrambled eggs, spicy Mexican chorizo, and golden-brown crispy potatoes, all bound together by molten Monterey Jack cheese. Wrapped in a toasted flour tortilla, it’s a portable feast that balances smoky, salty, and creamy notes for the ultimate morning wake-up call.
🥗 Ingredients
The Protein & Produce
- 8 ounces Mexican Chorizo (fresh, casing removed)
- 1 large Russet Potato (peeled and cut into 1/2-inch cubes)
- 1/2 Yellow Onion (finely diced)
- 1/2 Red Bell Pepper (diced)
The Egg Scramble
- 8 pieces Large Eggs (whisked thoroughly)
- 2 tablespoons Heavy Cream (for extra fluffiness)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Unsalted Butter
Assembly & Garnish
- 4 large Flour Tortillas (10-inch or 'Burrito size')
- 1.5 cups Monterey Jack Cheese (freshly shredded)
- 4 ounces Canned Green Chiles (diced and drained)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Avocado (sliced)
- 2 tablespoons Vegetable Oil (for frying potatoes)
👨🍳 Instructions
-
1
Place the cubed potatoes in a small pot of salted water. Bring to a boil and simmer for 5 minutes until just tender but not falling apart. Drain and pat dry thoroughly with paper towels.
-
2
In a large non-stick skillet over medium-high heat, add the vegetable oil. Once shimmering, add the par-boiled potatoes. Fry for 8-10 minutes, tossing occasionally, until golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
-
3
In the same skillet (wipe out excess oil if necessary), add the fresh chorizo. Cook over medium heat, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes).
-
4
Add the diced onions and red bell peppers to the chorizo. Sauté for 3-4 minutes until the vegetables are softened and have absorbed the flavorful chorizo oil.
-
5
Stir the crispy potatoes back into the chorizo and vegetable mixture. Add the diced green chiles. Stir to combine and keep warm over very low heat.
-
6
In a medium bowl, whisk the eggs with heavy cream, salt, and pepper until no streaks of white remain.
-
7
In a separate non-stick skillet over medium-low heat, melt the butter. Pour in the egg mixture. Using a silicone spatula, gently push the eggs from the edges to the center to create large, soft curds. Remove from heat while they still look slightly wet; they will finish cooking from residual heat.
-
8
Warm the 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.
-
9
To assemble, lay a warm tortilla flat. Sprinkle a generous portion of Monterey Jack cheese in the center. Layer on the chorizo-potato mixture, followed by the soft scrambled eggs.
-
10
Top with avocado slices and fresh cilantro. Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a sealed cylinder.
-
11
Optional but recommended: Place the assembled burrito seam-side down in a hot, dry skillet for 1 minute per side. This 'griddling' seals the burrito and creates a delightful crunch.
-
12
Slice diagonally and serve immediately while the cheese is molten and the potatoes are crisp.
💡 Chef's Tips
Always par-boil your potatoes before frying to ensure a fluffy interior and a shatteringly crisp exterior. Don't overcook the eggs; they should be 'custardy' when they leave the pan to avoid a rubbery texture inside the burrito. Freshly grating your cheese is vital, as pre-shredded cheese is coated in potato starch and won't melt as smoothly. If you prefer a vegetarian version, swap the chorizo for seasoned black beans or soyrizo. To make ahead, wrap the burritos in foil and freeze; reheat in an oven or air fryer for best results.
🍽️ Serving Suggestions
Serve with a side of chilled Salsa Verde or Pico de Gallo for a bright, acidic contrast. A dollop of Mexican Crema or full-fat sour cream helps cool the heat from the chorizo. Pair with a hot cup of Mexican Cinnamon Coffee (Café de Olla). For a boozy brunch, a spicy Michelada or a classic Bloody Mary is the perfect companion. Add a side of pickled jalapeños and carrots for an extra spicy, crunchy bite.