Big Breakfast Burrito Recipe

Prepare Homefries

Parboil diced potatoes in salted simmering water for 6–8 minutes until just tender. Drain well and pat dry with a towel.

Cook Potatoes & Veg

Heat 1 1/2 tbs olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer and cook without stirring for 4 minutes to brown. Stir and add chopped onion and diced bell pepper. Season with 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are crisp and golden (8–10 minutes). Sprinkle 1/2 tsp smoked paprika, toss, then remove the homefries to a bowl and keep warm.

Cook Chorizo

Wipe the same skillet, add 1 tbs olive oil (if skillet is dry) and heat to medium. Add the chorizo, break up with a spatula, and cook 6–8 minutes until browned and cooked through. Drain any excess fat into a heatproof bowl, leaving a thin coating in the pan for flavor. Season lightly with 1/4 tsp salt if needed. Transfer cooked chorizo to the bowl with homefries to keep warm.

Scramble Eggs

In a bowl, whisk eggs with 1 tbs milk, remaining 1/4 tsp salt and 1/4 tsp black pepper. Reduce skillet heat to medium-low and add remaining 1/2 tbs olive oil or a knob of butter. Pour in eggs and let sit 10–15 seconds, then gently stir with a spatula, folding until soft curds form but eggs are still slightly moist (about 2–3 minutes). Remove from heat immediately.

Assemble Filling

Combine the warm homefries and cooked chorizo in the skillet briefly to reheat together for 30–60 seconds. Stir in half (3/4 cup) of the shredded white cheddar so it begins to melt into the hot mixture. Keep warm while you warm tortillas.

Warm Tortillas

Warm tortillas over an open flame, in a hot dry skillet, or wrapped in a damp towel in the microwave for about 20–30 seconds until pliable.

Build Burritos

Lay a warm tortilla flat. Spoon about 1/4 of the chorizo-homefry-cheddar mixture down the center (about 1 cup). Top with 1/4 of the scrambled eggs (about 2 eggs worth) and sprinkle with another 2 tablespoons of shredded white cheddar. Fold sides in, then roll tightly to form a burrito. Repeat for remaining tortillas and filling.

Finish

Optional: Toast the assembled burritos seam-side down in a skillet over medium heat with a light brush of oil for 1–2 minutes per side to seal and crisp the tortilla. Keep warm and cut in half if serving family style.

Combine sour cream, cilantro leaves, lime juice, minced garlic and 1/4 tsp salt in a blender or food processor. Blend until smooth, adding up to 1 tbs water to reach a drizzling consistency. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or small bowl for serving.

Preheat a cast-iron skillet or use a grill. Lightly brush roma tomatoes, jalapeño, quartered red onion, and garlic clove with 1/2 tbs olive oil. Char the vegetables over medium-high heat, turning occasionally, until tomatoes and peppers are blistered and slightly blackened (5–8 minutes). Remove and let cool slightly.

Stem the jalapeño (leave seeds for more heat, remove for milder), roughly chop the charred vegetables and place in a blender or pulse in a food processor with 1 tbs lime juice and 1/2 tsp salt. Pulse to a coarse salsa texture. Adjust seasoning and heat, and let rest for 10 minutes for flavors to meld.

Place burrito on a plate, drizzle or dollop cilantro crema over the top and serve charred salsa on the side. Garnish with fresh cilantro leaves and hot sauce if desired.