Burrito Recipe

Prep potatoes and vegetables

Peel (optional) and dice the russet potato into 1/2-inch cubes so they cook evenly. Finely dice 1/2 yellow onion. Rinse the cubed potatoes in cold water and drain well; pat dry with a towel.

Cook potatoes until tender-crisp

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced potatoes in a single layer, season lightly with 1/4 teaspoon salt and cook, stirring occasionally, until edges are golden and potatoes are tender when pierced, about 8–10 minutes. Reduce heat if browning too quickly. Transfer potatoes to a plate and set aside.

Cook chorizo and onions

In the same skillet, add the remaining 1 tablespoon vegetable oil and the diced onion. Sauté 2–3 minutes until softened. Add the chorizo (remove from casing and crumble) and cook, breaking it up with a spoon, until fully cooked and most fat has rendered, about 5–7 minutes. Stir in ground cumin and smoked paprika and cook 30 seconds more.

Combine chorizo and potatoes

Return the cooked potatoes to the pan with the chorizo and onions. Stir to combine and fry together 2–3 minutes so flavors meld and potatoes get some crisp edges. Taste and add up to 1/4 teaspoon additional salt if needed. Stir in chopped cilantro (if using) and remove from heat; keep warm.

Make scrambled eggs

In a medium bowl, crack 6 large eggs, add 3 tablespoons whole milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until combined and slightly frothy. Wipe out a clean nonstick skillet, add a small knob of butter or a teaspoon oil, and heat over medium-low. Pour eggs into the pan. Let them sit undisturbed for a few seconds, then gently push curds from edges to center with a silicone spatula, cooking low and slow until soft-curd scrambled, about 3–4 minutes. Remove from heat while still slightly glossy; residual heat will finish them.

Prepare sour cream sauce

In a small bowl, mix 1/2 cup sour cream with 1 teaspoon fresh lime juice and 2 teaspoons hot sauce (optional). Season to taste with a pinch of salt. Keep chilled until assembly.

Warm tortillas

Heat a large dry skillet over medium heat. Brush each flour tortilla lightly with a little melted butter on both sides (about 1/4 teaspoon per side) and warm 20–30 seconds per side in the skillet until pliable and lightly browned in spots. Keep wrapped in a clean towel to stay warm.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/4 of the scrambled eggs down the center (about 1.5 eggs’ worth). Top with about 1/4 of the chorizo-potato hash (roughly 3 ounces). Sprinkle 1/4 cup shredded Chihuahua cheese over the hot filling so it melts. Drizzle about 2 tablespoons of the sour cream mixture. Add optional tomato/pico and extra cilantro if using. Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

Optional finish

If you like a crisp exterior, place assembled burritos seam-side down in a hot dry skillet and press gently for 1–2 minutes per side until golden and sealed. Serve immediately.