Potato and Chorizo Breakfast Burritos

These hearty burritos were born during my time working on a ranch in New Mexico, where the cooks would prepare them before dawn for the ranch hands. The burritos needed to be filling enough to sustain hard physical work and portable enough to be eaten on horseback. My version maintains that satisfying combination of spicy chorizo and potatoes while adding fresh elements that brighten the flavors.

Ingredients

• 1 pound Mexican chorizo, casings removed
• 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup Monterey Jack cheese, shredded
• 6 large flour tortillas, warmed
• 1/4 cup cilantro, chopped
• 1 avocado, sliced
• 1/2 cup pico de gallo
• Hot sauce, for serving

Instructions

1. In a large skillet over medium heat, cook chorizo, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Using a slotted spoon, transfer chorizo to a paper towel-lined plate, leaving the fat in the pan.
3. Add potatoes to the same skillet and cook until beginning to soften, about 8 minutes.
4. Add onion and bell pepper, cooking until vegetables are soft and potatoes are crispy, about 5 more minutes.
5. Add garlic and cook for 30 seconds until fragrant.
6. Return chorizo to the skillet and stir to combine.
7. In a bowl, whisk together eggs, milk, salt, and pepper.
8. Reduce heat to medium-low and pour egg mixture into the skillet.
9. Cook, stirring gently, until eggs are just set but still moist.
10. Remove from heat and stir in half the cheese.
11. To assemble: Place a warm tortilla on a flat surface. Add about 1/6 of the filling in a line down the center.
12. Top with remaining cheese, cilantro, avocado slices, and pico de gallo.
13. Fold in the sides of the tortilla, then roll up tightly from the bottom.
14. Repeat with remaining tortillas and filling.
15. For crispy burritos (optional): Return to the skillet and cook seam-side down until golden, then flip and repeat.
16. Serve immediately with hot sauce.

Recipe Notes

• These burritos freeze exceptionally well. Wrap individually in foil, then place in a freezer bag for up to 3 months.
• To reheat frozen burritos: Remove foil, wrap in a paper towel, and microwave for 2-3 minutes, or bake at 350°F for 15-20 minutes.
• For a lighter version, use turkey chorizo and whole wheat tortillas.
• Add black beans, corn, or spinach for extra nutrition and flavor.

Prep time: 15 minutes | Cook time: 25 minutes | Serves: 6