What I miss most about living in California are the breakfast burritos (sorry, West Coast friends, West Coast family and beautiful weather, you are all close seconds). Alas, since I cannot satisfy my craving at a local joint anymore, I enjoy making them at home. Yes, this is more time-consuming than pouring a bowl of cereal, but the end result is completely worth it. When crispy, diced potatoes get together with fluffy eggs, spicy chorizo and gooey cheese, you are left with pure breakfast burrito magic. The key to this recipe is heating the assembled product at the end for a lovely, golden crisp. Not only will they be easier to eat, the texture will also be heavenly. This is a great, savory way to start your day. . .and the best part? They come without earthquakes! I’m a comedian.
Hands-on time: 20 minutes
Total time: 30 minutes
½ pound fresh Mexican chorizo, casings removed
1 medium russet potato, diced
1 small red onion, chopped
1 small red bell pepper, chopped
2 tablespoons salted butter
8 large eggs
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup shredded Monterey Jack cheese
4 (8-inch) flour tortillas
¾ cup shredded sharp Cheddar cheese
¼ cup chopped fresh cilantro
Sriracha chili sauce
1. Heat a large nonstick skillet over medium-high. Add the chorizo, and cook, stirring often, with a wooden spoon to crumble, until well browned, about 8 minutes. Using a slotted spoon, remove the chorizo to drain on a paper plate lined with paper towels; reserve the drippings in the skillet.
2. Add the potato to the hot drippings, and cook, stirring frequently, until almost tender, about 7 minutes. Add the onion and bell pepper, and cook, stirring occasionally, until the potatoes are tender inside, crispy on the outside, and the onion and bell pepper are tender and lightly browned, about 5 minutes. Transfer to the plate with chorizo.
3. Wipe the skillet clean, and place over medium heat. Melt the butter in the skillet. Whisk together the eggs, salt, and pepper until well blended; pour into the skillet, and sprinkle with the Monterey Jack cheese. Cook, stirring and scraping the bottom of the pan constantly, until the eggs are scrambled to the desired degree of doneness and the cheese is melted. Remove the scrambled eggs to a plate, and wipe the skillet clean again.
4. To assemble the burritos, lay the tortillas flat on a work surface. Sprinkle the sharp Cheddar cheese evenly down the center of the tortillas, leaving a 2-inch border around the edge. Divide the chorizo, potato mixture, scrambled eggs, and cilantro evenly among the tortillas, spooning over the cheese. Fold opposite sides of the tortilla over the filling, and roll up.
5. Place the skillet over medium-high. Lightly spray each burrito with cooking spray, and cook, seam side down, until lightly browned, 1 to 2 minutes. Turn and cook until lightly browned and the cheese melts, 1 to 2 minutes. Serve immediately with sour cream, pico de gallo, and Sriracha.
Make these with plain breakfast sausage or turkey sausage instead of chorizo for a less spicy breakfast. It’s also fun to turn the burritos into quesadillas by sprinkling the cheese over the tortilla surface, topping with the vegetable hash, sausage and eggs, and folding the tortilla in half, creating a half-moon shape. Spray and brown in the skillet and cut into wedges for little fingers to pick up on the go.