Burritos No. 3 Recipe

Cook potatoes

Place diced potatoes in a medium pot, cover with cold water plus 1/2 teaspoon salt, bring to a boil and simmer for 6–8 minutes until just tender but not falling apart. Drain well and set aside to steam-dry for 2 minutes.

Brown chorizo

While potatoes cook, heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the chorizo (removed from casings) and break up with a spoon. Cook 5–7 minutes until fully cooked, browned in spots, and fat rendered. Using a slotted spoon, transfer chorizo to a bowl leaving most fat in pan.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tablespoon oil to the same skillet. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Crisp potatoes with spices

Add the drained potatoes to the skillet with onions and spread into an even layer. Let cook undisturbed 3–4 minutes to get a crisp underside, then stir and let brown another 2–3 minutes. Sprinkle cumin, 1/2 teaspoon salt (reduce if chorizo very salty), and black pepper; toss to combine. Return cooked chorizo to the potato-onion mixture, stir and remove from heat.

Scramble eggs

In a medium bowl whisk together eggs and 1 tablespoon milk until just blended. Heat a separate nonstick pan over medium-low heat and add a light coating of oil or butter. Pour in eggs and cook gently, stirring frequently, until soft curds form but eggs are still slightly moist — about 2–3 minutes. Remove from heat (they will finish cooking in burrito) and season with a pinch of salt and pepper.

Combine filling

Fold the scrambled eggs into the potato-chorizo mixture along with half of the shredded cheddar and the chopped cilantro. Taste and adjust seasoning. Keep warm over very low heat or cover to rest while you warm tortillas.

Warm tortillas

Warm a large dry skillet or griddle over medium heat. Lightly brush each tortilla with a little softened butter or oil and warm 20–30 seconds per side until pliable and lightly toasted. Stack wrapped in a clean towel to keep warm.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1 heaping/2/3 cup of the filling (potato-chorizo-egg mixture) across the center of the tortilla, leaving 1–2 inches clear on each side. Sprinkle 2–3 tablespoons additional cheddar on top and add pickled jalapeños if using. Fold the shorter edges in, then tightly roll from one long side to the other to form a burrito. Repeat with remaining tortillas and filling (recipe yields about 6 burritos).

Toast burritos (optional)

Heat the skillet over medium and add a little butter or oil. Place burritos seam-side down and cook 2–3 minutes per side until golden brown and cheese inside is melted. Press gently to seal while toasting.

Serve: Cut burritos in half if desired and serve immediately with salsa and sour cream on the side.