Hangover Burrito Recipe

Prep

Peel and thinly slice the yellow onion. Slice the jalapeños in half lengthwise and remove seeds if you prefer less heat. Thaw frozen hash browns if solid, pat dry to remove excess moisture.

Grill jalapeños

Heat a skillet or grill pan over medium-high heat and brush with 1 tsp vegetable oil. Place jalapeño halves cut-side down and char 2–3 minutes until blistered. Flip and cook another 1–2 minutes until softened. Remove and set aside.

Sauté onions

In a large nonstick skillet, heat 1 tbs oil over medium heat. Add sliced onion and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until soft and starting to caramelize. Transfer to a bowl and keep warm.

Cook hash browns

In the same skillet, add remaining 1 tbs oil and spread shredded hash browns in an even layer. Press down with a spatula and cook undisturbed 4–6 minutes until golden and crisp on the bottom. Flip in sections and cook another 3–4 minutes until cooked through and crisp. Season with 1/4 tsp salt. Transfer to a plate.

Warm meat

If using pre-cooked pork, chorizo, or beef taco meat, warm it in a small skillet over medium heat until heated through (3–5 minutes). If using raw chorizo or ground meat, cook in skillet, breaking up, until no longer pink and cooked through (6–8 minutes). Drain excess fat if necessary.

Scramble eggs

Crack eggs into a bowl, add 1 tbs milk, 1/2 tsp salt and 1/2 tsp pepper. Whisk until blended. Heat 1 tbs butter or oil in a nonstick skillet over medium-low heat. Pour eggs in and let set briefly, then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Assemble burritos

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable. On each tortilla, layer: 1/3 cup cooked meat (approx. 4 oz), 1/2 cup scrambled eggs, 1/3 cup sautéed onions, 1/2 cup crisped hash browns, 2 charred jalapeño halves (or 1 whole), and 2/3 cup shredded cheese. Fold sides and roll tightly into a burrito. Repeat for remaining tortillas.

Make the sauce while components cook: heat 1 tsp oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, ancho chile powder, smoked paprika, minced chipotle, apple cider vinegar, honey and 1 tsp salt. Stir and simmer gently 8–10 minutes to meld flavors. If sauce is too thick, add up to 2 tbs water to reach a pourable consistency. Taste and adjust salt, vinegar or honey for balance. Keep warm.

Heat a large skillet or griddle over medium heat. Add a touch of oil or butter and place each assembled burrito seam-side down to seal and lightly crisp the tortilla, 1–2 minutes per side, turning to crisp all sides and melt cheese inside.

Place crisped burritos on a baking sheet. Spoon 3–4 tbs warm spicy red sauce over each burrito and sprinkle an additional 1/4 cup shredded cheese on top. Place under a broiler or in a 400°F (200°C) oven for 2–4 minutes until the cheese on top melts and bubbles and sauce is warmed through. Watch carefully to avoid burning.

Garnish each burrito with chopped cilantro if desired and serve with small bowls of salsa, sour cream and guacamole, plus lime wedges on the side.