📝 About This Recipe
Inspired by the vibrant food stalls of Santa Fe and Albuquerque, this breakfast burrito is a masterclass in balancing smoky, spicy, and savory flavors. It features crispy gold potatoes, zesty chorizo, and the unmistakable kick of roasted green chiles, all swaddled in a toasted flour tortilla. This isn't just a meal; it's a hearty, soul-warming celebration of New Mexican culinary heritage that will keep you fueled all day.
🥗 Ingredients
The Protein and Hash
- 8 ounces Mexican Chorizo (raw, casings removed)
- 2 medium Yukon Gold Potatoes (diced into 1/2-inch cubes)
- 1/2 Yellow Onion (finely diced)
- 2 tablespoons Vegetable Oil (for frying potatoes)
The Eggs and Filling
- 8 pieces Large Eggs (whisked with a pinch of salt)
- 1/2 cup Roasted Hatch Green Chiles (chopped, canned or thawed frozen)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Black Beans (rinsed and drained)
- 4 pieces Large Flour Tortillas (10-12 inch diameter)
Fresh Elements and Garnish
- 1 piece Avocado (sliced or mashed)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Sour Cream or Mexican Crema (for serving)
- to taste Hot Sauce or Salsa Roja (optional for extra heat)
👨🍳 Instructions
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1
Place the diced potatoes in a small pot of salted water. Bring to a boil and cook for 5 minutes until slightly tender but not falling apart. Drain and pat dry thoroughly with paper towels.
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2
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the blanched potatoes in a single layer. Cook for 8-10 minutes, flipping occasionally, until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
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3
In the same skillet (wipe out excess oil if necessary), add the chorizo and diced onion. Cook over medium heat, breaking the meat apart with a wooden spoon, until the chorizo is browned and the onions are translucent (about 6-8 minutes).
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4
Stir the black beans and chopped green chiles into the chorizo mixture. Cook for 2 minutes to allow the flavors to meld and the beans to heat through. Move this mixture to the side of the pan or a separate bowl.
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5
Lower the heat to medium-low. Pour the whisked eggs into the skillet. Using a silicone spatula, gently fold the eggs, creating large, soft curds. When the eggs are 80% cooked (still slightly wet), fold the chorizo mixture and crispy potatoes back in.
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6
Sprinkle the shredded cheddar cheese over the egg and meat mixture. Turn off the heat and cover the pan for 1 minute to allow the cheese to melt into a gooey bind.
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7
Warm the flour tortillas. You can do this by placing them directly over a low gas flame for 5 seconds per side or heating them in a dry pan until pliable and soft.
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8
Lay a warm tortilla on a flat surface. Spread a dollop of sour cream or crema in the center, then layer on a generous portion of the egg and chorizo filling.
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9
Top with fresh avocado slices and a sprinkle of cilantro. Be careful not to overfill, or the burrito will be difficult to roll.
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10
Fold the left and right sides of the tortilla inward over the filling. While holding the sides, use your thumbs to bring the bottom edge over the sides and tuck it tightly under the filling. Roll forward until sealed.
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11
Optional but recommended: Place the rolled burrito seam-side down in a hot dry skillet for 30-60 seconds per side. This 'griddles' the burrito, sealing the seam and adding a delightful crunch.
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12
Slice diagonally and serve immediately while the cheese is molten and the potatoes are crisp.
💡 Chef's Tips
Always use freshly grated cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For the crispiest potatoes, ensure they are completely dry after boiling before they hit the hot oil. If you can't find Hatch chiles, canned diced green chiles work well, but avoid 'pickled' jalapeños as they change the flavor profile. To make these ahead of time, let the filling cool completely before rolling to prevent the tortilla from getting soggy, then wrap in foil and freeze. Don't skip warming the tortillas; cold tortillas are brittle and will crack when you try to roll them.
🍽️ Serving Suggestions
Serve with a side of extra-chunky Pico de Gallo for a fresh acid hit. Pair with a hot mug of Mexican Mocha (coffee with cinnamon and cocoa). A side of fresh fruit like mango or pineapple dusted with Tajín balances the spicy savory notes. For a 'wet' style burrito, smother the top with warm red or green enchilada sauce and more melted cheese. Serve with a chilled glass of Hibiscus Iced Tea (Jamaica) for a refreshing contrast.