The Dirty* Recipe

In a medium bowl, combine ground pork with paprika, ground ancho/guajillo, cumin, garlic powder, oregano, salt, pepper, and apple cider vinegar. Mix thoroughly until spices are evenly distributed and meat becomes slightly tacky.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add seasoned pork, breaking it up with a spatula. Cook until browned and cooked through, about 6–8 minutes, stirring occasionally. Reduce heat if it starts to splatter aggressively.

Once cooked, use a slotted spoon to transfer chorizo to a plate lined with paper towel to drain excess fat. Keep warm.

Peel (optional) and cut potatoes into 1/4–1/2-inch matchsticks or thin steak-fry style strips. Rinse in cold water to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

In a heavy skillet (cast iron recommended) heat 1 cup vegetable oil over medium-high until shimmering and a small piece of potato sizzles immediately when added (about 350°F if using a thermometer).

Carefully add potatoes in a single layer (work in batches if necessary). Fry, stirring occasionally, until edges are golden brown and centers are tender, about 6–8 minutes per batch.

Using a slotted spoon, transfer fries to a paper towel–lined tray. Immediately season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and optional 1/4 tsp cayenne; toss to coat. Keep warm in a low oven (200°F/95°C) while finishing other components.

Crack eggs into a bowl, add 3 tablespoons milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until blended and slightly frothy.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter is melted and just beginning to foam (not brown), pour in eggs.

Using a silicone spatula, gently push eggs from edges to center repeatedly, creating soft curds. Cook slowly until eggs are about 80% set but still glossy and slightly runny, about 3–4 minutes.

Sprinkle shredded queso blanco (3/4 cup) over the eggs and fold to incorporate. The residual heat will melt the cheese into the eggs. Remove from heat while still soft; eggs will continue to set slightly.

Warm tortillas briefly over an open flame or in a dry skillet for 10–20 seconds per side until pliable.

Lay one warm tortilla on a work surface. In the center, place half the scrambled queso eggs (about 1/2 of the egg mixture). Top with half the homemade chorizo (about 3/8 lb cooked), and a generous handful of hoe fries (about 3/4 cup).

Add a sprinkle of shredded sharp cheddar (about 1/4 cup) over the fries for extra melt and texture.

Fold the bottom edge of the tortilla up over the filling, then fold the two sides in and roll tightly to form a burrito. Repeat with the second tortilla and remaining ingredients.

Optional — To crisp the exterior, heat a nonstick skillet over medium heat with a light brush of oil or spray. Place burritos seam-side down and cook 1–2 minutes per side until golden and sealed.

Slice each burrito in half (optional). Serve topped or on the side with 1/4 cup salsa verde, 1/4 cup pico de gallo, 2 tablespoons crema drizzled, shredded cheddar, chopped cilantro, and lime wedges.