House Pork Chorizo Recipe

Cook the chorizo

Heat a large nonstick skillet over medium-high heat. Add the pork chorizo, breaking it up with a wooden spoon. Cook, stirring occasionally, until fully cooked through and slightly crisp at the edges, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and reserve all but 1 tablespoon into a small bowl.

Add potatoes (if using)

Add the cooked diced potatoes to the skillet with the chorizo and toss to combine. Cook 2–3 minutes until potatoes are heated and edges begin to brown.

Scramble the eggs

In a medium bowl whisk together eggs, milk, salt, and pepper until blended. Push the chorizo and potato mixture to one side of the skillet (or transfer to a plate and wipe the pan if there's too much fat). Reduce heat to medium-low and add 1 tsp of reserved fat or 1 tsp oil/butter. Pour in the egg mixture and let it sit undisturbed 10–15 seconds, then gently scramble until softly set but still moist, about 2–3 minutes. Fold the cooked eggs into the chorizo/potato mixture and remove skillet from heat.

While chorizo is cooking, in a separate small skillet heat 1 tsp oil over medium heat. Add diced onion and red bell pepper and sauté until softened and beginning to brown, about 4–5 minutes. Add minced jalapeño (if using) and garlic, cook 30–45 seconds until fragrant. Transfer the vegetables to the chorizo and egg mixture and stir to combine.

Sprinkle the shredded cheese over the warm chorizo and egg mixture and stir gently so the cheese melts into the filling. Stir in chopped cilantro and sliced green onions, reserving a small pinch of each for garnish.

Warm tortillas

Heat a clean skillet or griddle over medium heat. Lightly brush each tortilla with melted butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Alternatively, wrap tortillas in foil and warm in a 325°F (160°C) oven for 10 minutes.

Assemble burritos

Place one warmed tortilla on a work surface. Spoon about 1/4 of the chorizo-egg-cheese filling down the center of the tortilla (about 1 to 1 1/4 cups). Add a spoonful of salsa or a drizzle of hot sauce and a dollop of sour cream if desired. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

Optional griddle finish

For a crisp exterior, return assembled burritos to the hot skillet seam-side down and cook 1–2 minutes per side until golden and sealed. Serve immediately with extra salsa, sour cream, and reserved cilantro/green onion.