Chorizo Burrito Recipe

Heat a large skillet over medium-low heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter melts, add the thinly sliced onion and 0.25 tsp salt. Stir to coat.

Cook the onion slowly, stirring every 3–5 minutes. After 10 minutes, sprinkle 1 tsp brown sugar (optional) to encourage browning. Continue cooking 15–20 more minutes until onions are deep golden-brown and jammy. If they begin to stick, add a tablespoon of water to deglaze. Remove from pan and keep warm.

Rinse diced potatoes under cold water to remove excess starch, then pat dry thoroughly with a clean towel.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tbsp vegetable oil. When shimmering, add the dried diced potatoes in a single layer. Let them sear undisturbed 3–4 minutes to get a crust, then stir or flip to allow even browning.

Season with 1 tsp onion powder, 1 tsp smoked paprika and 1 tsp kosher salt. Continue cooking, stirring occasionally, 8–10 minutes more until potatoes are tender and crisp on edges. Transfer to a plate and keep warm.

In the same skillet used for potatoes (wipe out excess oil if necessary), add the raw chorizo (12 oz). Cook over medium heat, breaking it up with a spatula, until fully cooked and slightly crisp at the edges, about 6–8 minutes. Drain off and reserve 1 tbsp chorizo fat in the pan for flavor; discard remaining fat or reserve for other use.

In a bowl, whisk together 6 large eggs, 3 tbsp whole milk, 1 tsp salt and 1 tsp black pepper until homogenous and slightly frothy.

Reduce heat to medium-low, add 2 tbsp unsalted butter to the pan with 1 tbsp reserved chorizo fat. Pour in the egg mixture and allow eggs to set slightly at the edges. Using a spatula, gently push eggs from the edges to the center, forming soft curds. When eggs are mostly set but still moist (about 2–3 minutes), add the cooked chorizo and fold to combine. Remove from heat (carryover will finish cooking).

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

To assemble each burrito: place one warm tortilla on a clean work surface. Spoon roughly 1/4 of the scrambled egg and chorizo mixture down the center (about 1.5 cups). Top with about 1/4 of the fried potatoes (about 1/2 cup) and 1/4 of the caramelized onions (about 3 tbsp). Sprinkle with 3/8 cup (about 2 tbsp) shredded cheddar-jack cheese.

Fold the sides of the tortilla in, then roll tightly from one end to the other to enclose filling. If desired, place seam-side down in a hot skillet and press gently for 1–2 minutes per side to crisp the tortilla and melt cheese.

Serve each burrito with a side of sour cream (about 2 tbsp) and salsa (about 2 tbsp). Garnish with chopped cilantro and pickled jalapeños as desired.