El Gordo Morning Burrito Recipe

Warm tortilla

Warm the large flour tortilla in a dry skillet over medium heat for 20–30 seconds per side until pliable, or microwave covered with a damp paper towel for 15–20 seconds. Keep warm and pliable while you finish fillings.

Assemble

Lay the warmed tortilla flat. In the center, place shredded cheddar, then spoon the scrambled eggs, followed by hash browns, black beans, and shredded carnitas. Drizzle queso over the fillings, add avocado crema and house salsa on top, and sprinkle chopped cilantro if using. Fold the sides in, then roll tightly from the bottom to form a burrito seam-side down.

Optional bowl

To make a bowl instead, skip the tortilla. Layer cheese, eggs, hash browns, beans, and carnitas in a bowl. Top with queso, avocado crema, salsa, and cilantro.

Prepare potatoes (hash browns)

Heat a nonstick skillet over medium-high heat with 1 tsp oil or a light spray. Add 1/2 cup thawed, patted-dry shredded hash browns and press into an even layer. Cook 3–4 minutes without disturbing until golden and crisp, then flip or stir and cook another 2 minutes until cooked through and crisp. Remove to a plate and keep warm.

Warm black beans

In a small saucepan or microwave-safe bowl, warm 1/4 cup drained and rinsed black beans with a pinch of salt over low heat for 2–3 minutes until heated through. If desired, mash slightly with the back of a spoon for a creamier texture.

Heat carnitas

If your house pork carnitas are pre-cooked and chilled, warm 3/4 cup in a skillet over medium heat with 1 tsp oil, stirring occasionally, until heated through and edges begin to crisp, about 4–5 minutes. Alternatively, warm in the oven at 350°F (175°C) for 8–10 minutes.

Scramble eggs

Crack 2 large eggs into a bowl, add 1 tbsp milk or half-and-half, 1/4 tsp salt and 1/8 tsp black pepper; whisk until blended. In a nonstick skillet over medium-low heat, melt 1 tbsp unsalted butter. Pour eggs into the pan; let sit undisturbed 10–15 seconds, then gently stir with a spatula, pushing eggs from edges to center to form soft curds. Cook to slightly less than desired doneness (carryover will finish them) — about 2–3 minutes. Remove from heat.

Combine 1/2 ripe avocado, 2 tbsp sour cream or Greek yogurt, 1 tsp lime juice and 1/8 tsp salt in a small bowl or mini food processor. Blend or mash until smooth, adding up to 1 tsp water to reach a drizzleable consistency. Taste and adjust salt or lime as needed. Keep chilled until assembly.