Breakfast Burro Recipe

Cook chorizo

Heat a large nonstick skillet over medium heat. Add the raw chorizo (no extra oil needed). Break it up with a spatula and cook, stirring occasionally, until fully browned and cooked through, about 6–8 minutes. Transfer cooked chorizo to a bowl and leave drippings in the skillet.

Scramble eggs

Whisk the eggs with the milk, 1/2 tsp salt, and 1/4 tsp black pepper. Wipe the skillet of excess grease if very oily, then add a teaspoon of chorizo drippings or 1 tsp butter back to the pan over medium-low heat. Pour in the egg mixture and gently scramble until soft-curded, about 2–3 minutes. Remove from heat and fold in the cooked chorizo. Taste and adjust seasoning if needed.

Par-cook the potatoes: place the diced potatoes in a microwave-safe bowl, cover, and microwave on high for 3–4 minutes until just tender but not falling apart. Alternatively, blanch in boiling salted water for 3–4 minutes, then drain.

Heat a separate large skillet over medium-high heat and add 2 tbsp vegetable oil. When shimmering, add the diced onion and both bell peppers. Sauté for 2–3 minutes until beginning to soften. Add the par-cooked potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then toss and continue to cook, pressing occasionally, until potatoes are crisp and golden, about 6–8 minutes total. Stir in smoked paprika, garlic powder, and 3/4 tsp kosher salt and remaining 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.

Warm tortillas: stack tortillas and wrap in a clean kitchen towel or damp paper towel. Microwave for 30–45 seconds until pliable, or warm them individually in a dry skillet for 15–20 seconds per side.

Assemble burros: lay a warm tortilla on a flat surface. Spoon about 1/4 cup of the O'Brien potato mixture down the center. Top with an even portion of the chorizo & scrambled eggs (about 1/4 of the mixture). Sprinkle 1/4 cup shredded pepper jack over the filling and add 1/2 tbsp chopped cilantro and 1 tbsp salsa or hot sauce if using.

Fold and finish: Fold the sides of the tortilla in, then roll tightly from one end to the other to form a burrito-style burro. Repeat with remaining tortillas and fillings. Melt 1/2 tbsp butter in a clean skillet over medium heat. Place the assembled burros seam-side down in the skillet and cook 1–2 minutes per side until the tortilla is golden and slightly crisp and the cheese is melted. Brush remaining butter on the outside while cooking if desired.

Serve: Remove from skillet, let rest 1 minute, slice in half if desired, and serve hot with extra salsa or hot sauce on the side.