Burrito Recipe

Heat 1 tbs olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.

Add the minced garlic and minced jalapeño and cook 30–45 seconds until fragrant.

Stir in the crushed fire-roasted tomatoes, cumin, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm.

Scoop the flesh from half a ripe avocado into a small bowl. Add 3 tbs crème fraîche, 1 tsp lime juice, 1/4 tsp salt and 1 tbs chopped cilantro.

Mash and whisk until smooth and creamy. Adjust lime and salt to taste. Cover and refrigerate until assembly.

Place a medium nonstick skillet over medium-high heat. Crumble the 75 g chorizo into the skillet and cook, stirring occasionally, until browned and cooked through, about 5–6 minutes. Remove with a slotted spoon to a bowl, leaving rendered fat in the pan.

If the pan is very greasy, drain excess fat leaving about 1 tsp. Add the 150 g cooked breakfast potatoes to the skillet and fry 3–4 minutes until edges are crisp and warmed through. Season with a pinch of salt and pepper. Return the cooked chorizo to the pan, stir to combine, then remove from heat and keep warm.

In a small bowl, whisk the 2 eggs with 1/8 tsp salt and 1/8 tsp black pepper until just combined.

Heat a clean nonstick skillet over medium-low heat and add 1 tsp butter or oil. Pour in eggs and let sit 10–15 seconds. Gently stir with a spatula, pushing eggs from the edges to the center until they form soft curds and are just set but still moist, about 1–2 minutes. Remove from heat immediately.

Warm the flour tortilla for 10–20 seconds on each side in a dry skillet or microwave for 10 seconds until pliable.

Lay the warm tortilla on a flat surface. Spoon half of the chorizo-and-potato mixture down the center of the tortilla in a line (about 3–4 tbs). Top with the scrambled eggs.

Spoon 2–3 tbs of ranchero sauce over the eggs. Sprinkle 1/2 cup of shredded pepper jack cheese evenly over the filling so it begins to melt from the warm ingredients.

Add dollops (about 1–2 tbs) of avocado crème fraîche on top. If desired, add hot sauce or extra salsa to taste.

Fold the sides of the tortilla in, then tightly roll from one end to enclose the filling. Place seam-side down in the skillet over medium heat and toast for 1–2 minutes per side until golden and the cheese is melted.

Remove, slice in half if desired, and serve immediately while hot with extra ranchero and avocado crème fraîche on the side.