Green Chile and Chorizo Breakfast Burrito

Instructions

1. 1

   Crisp the Potatoes

   • Heat avocado oil in a large non-stick skillet or cast-iron pan over medium-high heat.
   • Add the diced potatoes in a single layer. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
   • Cook for 12-15 minutes, turning occasionally, until the potatoes are golden brown, crispy on the outside, and tender on the inside.
   • Using a slotted spoon, transfer the cooked potatoes to a large bowl and set aside.
2. 2

   Cook Chorizo and Aromatics

   • In the same skillet, add the Mexican chorizo. Cook over medium heat for 5-7 minutes, using a spoon to break it into crumbles, until it is fully browned.
   • Add the chopped yellow onion and cook for 3-4 minutes until it softens and becomes translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Carefully drain off most of the excess grease, leaving about 1 tablespoon in the skillet for flavor.
3. 3

   Scramble the Eggs

   • In a separate bowl, whisk together the eggs, milk, the remaining 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper until light and frothy.
   • Pour the egg mixture directly into the skillet with the chorizo and onion mixture.
   • Cook over medium-low heat, stirring gently and scraping the bottom of the pan with a spatula, until the eggs are softly scrambled and just set, about 2-3 minutes. Avoid overcooking.
4. 4

   Combine the Filling

   • Turn off the heat. Add the crispy potatoes, chopped roasted green chiles, and 1 cup (about 115g) of the shredded cheese to the skillet.
   • Gently fold all the ingredients together until just combined.
5. 5

   Assemble and Sear the Burritos

   • Warm the flour tortillas in a dry skillet or microwave for 20-30 seconds until they are soft and pliable.
   • Lay a warm tortilla on a flat surface. Spoon one-fourth of the filling into the center.
   • Sprinkle with some of the remaining cheese.
   • Fold the left and right sides of the tortilla in over the filling. Then, take the bottom edge and pull it up and over the filling, tucking it in tightly. Roll forward to seal the burrito.
   • For a golden, crispy exterior, place the rolled burritos seam-side down in a clean, lightly oiled skillet over medium heat. Sear for 1-2 minutes per side until golden brown.
6. 6

   Serve

   • Serve the burritos immediately while hot, with your favorite salsa, sour cream, or guacamole on the side.