Breakfast Burrito Recipe

par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook 6–7 minutes until just tender. Drain and pat dry.

Heat a large skillet over medium-high heat, add olive oil. When hot, add diced onion and sauté 2 minutes until translucent. Add drained potatoes, spread in a single layer, and cook without stirring 4–5 minutes to brown. Stir and continue to cook another 6–8 minutes, seasoning with paprika, salt, and pepper, until golden and crisp. Keep warm.

If your chorizo isn't cooked, remove casing and crumble into a cold skillet over medium heat. Cook, stirring and breaking up lumps, 6–8 minutes until fully cooked and browned. Drain excess fat on paper towels and keep warm.

Halve and pit the avocados. Scoop into a bowl and mash with a fork until mostly smooth but slightly chunky. Stir in lime juice, minced onion, chopped cilantro, minced fresno or jalapeño, and 1/2 tsp salt. Taste and adjust seasoning. Keep chilled until assembly.

Combine diced tomatoes, finely diced red onion, chopped cilantro, lime juice, and 1/2 tsp salt in a bowl. Mix and let sit 10 minutes to marry flavors. Stir again before serving.

Combine chopped tomatoes (or canned fire-roasted), chopped onion, chopped serrano/fresno, lime juice and 1/4 tsp salt in a small bowl. Taste and adjust heat/salt. This salsa can be served fresh or pulsed briefly in a blender for a smoother texture.

In a bowl, whisk eggs with 3 tbsp milk, 1 tsp salt, and 1/2 tsp black pepper until uniform and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. Pour in egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding from the edges to the center. Cook slowly 3–4 minutes until soft curds form but eggs remain moist. Remove from heat and fold in 2 tbsp chopped cilantro. Keep warm.

Warm tortillas: wrap tortillas in a damp paper towel and microwave 30–40 seconds, or warm individually in a dry skillet 20–30 seconds per side until pliable.

Assemble each burrito: lay a warmed tortilla flat. Spread about 3 tbsp guacamole down the center. Add 1/4 of the scrambled eggs, 2 oz cooked chorizo, 1/4 cup shredded cheddar, 1/4 cup home fries, 2 tbsp pico de gallo, 1 tbsp salsa, 1 tbsp sour cream, and a few pickled fresnos. Garnish with cilantro leaves.

Fold burrito: fold bottom edge up over filling, fold sides in, and roll tightly. If desired, heat 1 tsp butter or oil in a skillet over medium heat and place seam-side down; toast 1–2 minutes per side until golden to seal and warm through.