Breakfast Burrito Recipe

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper in a bowl. Stir to mix, taste and adjust seasoning. Let sit at room temperature for at least 10 minutes to allow flavors to meld while you prepare other components.

Place diced potatoes in a pot, cover with cold water, add a generous pinch of salt, bring to a simmer and cook for 5 minutes — you want them slightly tender but not falling apart. Drain and let steam-dry for a minute.

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. When oil shimmers, add diced potatoes in a single layer (work in batches if necessary). Cook without moving for 4–5 minutes to allow browning, then stir or flip and continue to cook until golden and crisp, about 8–10 minutes total.

Add diced onion and green pepper to the skillet with potatoes, continuing to cook until vegetables are softened, about 4 more minutes. Stir in minced garlic, paprika, salt and pepper; cook 30–60 seconds until fragrant. Remove from heat and keep warm.

Warm a medium nonstick skillet over medium heat. Crumble the chorizo into the skillet (no additional fat if chorizo is fatty; otherwise add 1 teaspoon oil). Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl and reserve 1–2 tablespoons of the rendered fat in the skillet (discard excess if very greasy).

In a bowl, whisk together eggs, milk, 1 teaspoon salt, 1 teaspoon black pepper, and 2 tablespoons chopped cilantro until combined and slightly frothy.

Reduce heat to medium-low and add 1 tablespoon butter to the skillet with the reserved fat. Pour in the egg mixture. Let eggs set briefly at the edges, then gently stir with a spatula, pushing eggs from the edges into the center. Cook slowly, folding frequently, until soft-scrambled and just set but still moist, about 2–3 minutes. Remove from heat and fold the cooked chorizo into the eggs.

Warm tortillas: heat a dry skillet over medium-high heat and warm each flour tortilla 20–30 seconds per side until pliable and lightly spotted, or wrap stack in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Lay a warmed tortilla flat. Spoon approximately 1/4 of the egg-chorizo mixture onto the center of the tortilla, leaving room at the edges. Sprinkle about 3/8 cup (roughly 2 tbs) shredded cheddar cheese over the hot eggs so it begins to melt. Top with about 3 tablespoons of pico de gallo (drain any excess liquid first) and a sprinkle of chopped cilantro if desired.

Fold the sides of the tortilla in, then roll from the bottom up to form a tight burrito. Repeat with remaining tortillas and filling.

Optional crisping: heat 1 teaspoon oil in a skillet over medium heat. Place burrito seam-side down and cook 1–2 minutes per side until golden and seam is sealed.

Plate one burrito per serving with a generous portion (about 1/4 of batch) of home fries on the side. Serve pico de gallo and sour cream or crema alongside. Add hot sauce to taste and garnish with extra cilantro.