Chorizo Breakfast Burrito Recipe

Cook chorizo

Heat a large nonstick skillet over medium heat. Add the loose chorizo and break up with a spatula. Cook 6–8 minutes until browned and cooked through with no pink, stirring occasionally. Use a slotted spoon to transfer cooked chorizo to a bowl and reserve 1 tablespoon of rendered fat in the pan (drain off excess).

Scramble eggs

Whisk eggs with milk, 1/2 tsp salt and 1/4 tsp pepper in a bowl until combined and slightly frothy. Reduce heat to medium-low and add 1 tablespoon butter to the reserved skillet. Pour eggs into skillet and let set briefly, then gently stir and fold until soft-scrambled and just set, about 3–4 minutes. Remove from heat and fold in half of the cooked chorizo (reserve the rest for assembly). Keep warm.

Pat thawed shredded hashbrowns thoroughly dry with paper towels. Heat a separate large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add hashbrowns spread into an even layer. Press down with a spatula and cook without stirring for 4–5 minutes until golden and crispy on the bottom. Flip in sections, season with 1/2 tsp salt and 1/4 tsp pepper, and cook another 4 minutes until crisp and cooked through. Transfer to a plate and keep warm.

Combine diced tomatoes, onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let rest at room temperature while other components are finished so flavors meld.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 teaspoon lime juice, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 teaspoon olive oil (if using). Taste and adjust seasoning. Keep covered to prevent browning until assembly.

Warm tortillas: heat a clean dry skillet over medium-high heat. Warm each tortilla 15–20 seconds per side until pliable (or wrap stack in foil and warm in a 300°F/150°C oven for 8–10 minutes).

Assemble burritos: Lay a warm tortilla on a work surface. Spoon about 1/2 cup hashbrowns down the center, then 1/4 cup scrambled eggs mixed with chorizo, and 2 tablespoons of the remaining cooked chorizo. Sprinkle 1/3 cup shredded cheese over the hot filling so it starts to melt. Add 2 tablespoons pico de gallo and 2 tablespoons avocado smash. Dollop 1 tablespoon sour cream and 2 teaspoons black truffle aioli (or more to taste). If using, add a few drops of hot sauce.

Fold burrito: Fold the sides over the filling, then roll from the bottom up, keeping the filling tight. Place seam-side down in the skillet over medium heat and toast 1–2 minutes per side until golden and sealed and cheese is fully melted. Repeat with remaining tortillas and fillings. Use remaining chorizo, pico, avocado, sour cream and aioli as needed.

Slice burritos in half on the bias and serve immediately with extra pico de gallo, a drizzle of black truffle aioli and a side of sour cream. Leftovers: refrigerate components separately up to 3 days; assembled burritos can be wrapped and refrigerated up to 24 hours and reheated covered in a 350°F/175°C oven until hot.