Breakfast Burritos with Chorizo

Name: Breakfast Burritos with Chorizo
Prep time: 23 min
Cook time: 49 min
Total time: 1 h 12 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 oz (340 g) Yukon Gold potatoes, scrubbed, unpeeled, cut into ½-inch (1.25 cm) dice; 2 tbsp (30 ml) neutral oil, such as vegetable or canola; ½ tsp (3 g) kosher salt, for the potatoes only; chorizo and cheese are already salty; 12 oz (340 g) raw Mexican-style chorizo, casings removed if in links; 8 whole (400 g) large eggs, cracked into a large bowl; 2 tbsp (30 ml) whole milk; black pepper, freshly ground, to taste; 3 whole (45 g) scallions, white and green parts thinly sliced; 6 oz (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups); 6 whole (450 g) burrito-size flour tortillas, 12-inch (30 cm), at room temperature (about 75 g each); ½ cup (120 g) thick salsa, plus more for serving, drained of excess liquid; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Crisp-edged potatoes, spicy browned chorizo, and fully set cheddar scrambled eggs are rolled into big 12-inch flour tortillas, then seared so the seam seals and the outside turns golden. They are hearty, freezer-friendly, and ready in about 80 minutes.

Prep: 23 min
Cook: 49 min
Wait: 5 min
Total: 1 hr 17 min
Makes: 6 large burritos (about 1 cup of filling each)

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Ingredients

6 servings

For the filling
12 oz (340 g) Yukon Gold potatoes, scrubbed, unpeeled, cut into ½-inch (1.25 cm) dice
2 tbsp (30 ml) neutral oil, such as vegetable or canola
½ tsp (3 g) kosher salt, for the potatoes only; chorizo and cheese are already salty
12 oz (340 g) raw Mexican-style chorizo, casings removed if in links
8 whole (400 g) large eggs, cracked into a large bowl
2 tbsp (30 ml) whole milk
black pepper, freshly ground, to taste
3 whole (45 g) scallions, white and green parts thinly sliced
For assembling
6 oz (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups)
6 whole (450 g) burrito-size flour tortillas, 12-inch (30 cm), at room temperature (about 75 g each)
½ cup (120 g) thick salsa, plus more for serving, drained of excess liquid
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (11)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet with a lid or large baking sheet to cover
Large mixing bowl (for the eggs)
Second large heatproof bowl (for the potatoes and chorizo)
Small heatproof bowl or jar (for excess chorizo fat)
Whisk or fork
Wooden spoon, slotted spoon, and sturdy spatula
Box grater
Cutting board and chef's knife
Small sieve
Instant-read thermometer
Wire cooling rack and rimmed baking sheet (for cooling and freezing)

Steps

Before you start

Buy raw Mexican-style chorizo sold as loose bulk or in links. Do not use dry-cured Spanish chorizo, which won't render fat or crumble the same way.
Buy 12-inch (30 cm) tortillas labeled burrito-size. Smaller 10-inch tortillas cannot hold this much filling and will tear.
Take the tortillas out of the fridge 15 minutes ahead so they are pliable and less likely to crack when rolled.
Shred the cheddar yourself from a block if you can. It melts more smoothly than pre-shredded cheese.
Use a 12-inch (30 cm) skillet, nonstick or well-seasoned cast iron, for all the cooking. You'll reuse it for each stage. Have a heatproof bowl ready for excess chorizo fat.

1
Prep the ingredients
- Dice the potatoes into ½-inch (1.25 cm) cubes, keeping them uniform so they cook evenly, then pat them very dry with a clean towel.
- Grate the cheddar, slice the scallions, and chop the cilantro if using.
- Drain the salsa in a small sieve for a minute.
- Crack the eggs into a large bowl and add the milk and a few grinds of black pepper (don't whisk yet).
- Remove the chorizo from any casings.
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Ready when: All ingredients are cut, measured, and within arm's reach of the stove.
Tip: Dry potatoes brown; wet potatoes steam.
2
Crisp the potatoes
- Heat the oil in the 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
- Add the potatoes in one even layer and sprinkle with the salt.
- Cook uncovered and undisturbed for 4 minutes, until the underside is golden.
- Reduce the heat to medium and stir.
- Continue cooking uncovered for 11 to 13 minutes more, stirring only every 2 to 3 minutes so each side gets contact with the pan.
- Transfer to the large heatproof bowl.
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Ready when: Total cook time is about 16 to 18 minutes; a cube pierces easily with a knife and most sides are golden brown with crisp edges.
Tip: Don't cover the pan. Steam softens the crust. If the potatoes brown too fast before they are tender, lower the heat slightly.
3
Brown the chorizo
- Return the same skillet to medium heat without wiping it.
- Add the chorizo and break it into small crumbles with a wooden spoon.
- As it releases fat and moisture, scrape up the browned potato bits from the pan bottom.
- Cook 8 to 9 minutes, stirring every minute or so, until the meat is deep red-brown with no pink spots and reaches 160°F (71°C).
- Use a slotted spoon to move the chorizo into the bowl with the potatoes.
- Pour the fat from the skillet into a small heatproof bowl, then return exactly 1 tablespoon (15 ml) of it to the skillet.
- Discard the rest once cooled (never down the drain).
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Ready when: Chorizo is crumbly and deep red-brown, with no pink raw spots, and reads 160°F (71°C).
Tip: If the chorizo starts to scorch before much fat has rendered, lower the heat to medium-low and keep scraping; don't add water, which makes it steam instead of brown.
4
Whisk the eggs
- Whisk the eggs, milk, and pepper vigorously for 30 seconds, until the yolks and whites are fully blended.
- Stir in the scallions.
- Do not add salt, as the chorizo and cheddar season the filling.
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Ready when: Mixture is a uniform pale yellow with no streaks of egg white.
5
Scramble and combine
- Heat the skillet with the 1 tablespoon of reserved chorizo fat over medium-low heat for 30 seconds.
- Pour in the eggs and let them sit for 20 seconds, then push them in long strokes, scraping the bottom, for 3 to 4 minutes, until the curds are set with no visible liquid egg.
- Return the potatoes and chorizo to the skillet, add the cheddar, and fold for 1 to 2 minutes until the cheese is melting.
- Check the center of the mixture with an instant-read thermometer; it must read at least 160°F (71°C).
- Remove from the heat.
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Ready when: Eggs are fully set and opaque with no wet or glossy liquid, and the filling reads 160°F (71°C) or higher.
Tip: If the filling is below 160°F (71°C), keep folding over low heat for another minute and recheck. Never serve runny eggs, especially to children, older adults, pregnant people, or anyone with a weakened immune system.
6
Warm the tortillas
- Wipe out the skillet and heat it over medium heat.
- Warm each 12-inch tortilla for 15 to 20 seconds per side, until soft and flexible with a few light brown spots.
- Stack them under a clean kitchen towel to keep them warm and pliable.
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Ready when: Tortillas bend without cracking and feel hot and soft.
Tip: Cold tortillas tear when rolled. If they crack when bent, warm them a few seconds longer.
7
Fill the tortillas
- The filling makes about 6 cups, so each burrito gets about 1 cup (one-sixth).
- Lay one warm tortilla on a clean board.
- Spread about 1 heaping tablespoon of drained salsa in a line just below the center, then pile about 1 cup of the filling on top, shaping it into a log about 6 inches (15 cm) long and leaving at least 3 inches (7.5 cm) of bare tortilla on the left and right ends.
- Sprinkle with a little cilantro if using.
- Repeat with the remaining tortillas, dividing the filling evenly.
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Ready when: Each tortilla holds a compact log of about 1 cup of filling with clean borders, and the filling is used up evenly.
Tip: Don't overfill. If you have a little filling left over, eat it on the side rather than forcing it in.
8
Fold and roll
- Fold the left and right ends of one tortilla over the filling.
- Pull the bottom edge up and over the filling, tuck it snugly under, and roll away from you into a tight cylinder, keeping the sides tucked in.
- Place seam side down.
- Repeat with the rest.
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Ready when: Each burrito is a tight, closed cylinder with no filling leaking from the ends.
Tip: Tuck and pull back slightly as you roll to keep the burrito snug.
9
Sear until golden
- Heat the clean skillet over medium heat.
- Place 2 burritos seam side down, side by side, and cook 1½ minutes, pressing gently with a spatula, until the seam is sealed and golden.
- Turn and cook 1½ minutes on each remaining side, about 4 to 5 minutes per batch.
- Repeat with the remaining burritos in 2 more batches, wiping out any crumbs between batches.
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Ready when: Seams are sealed and the tortillas are golden brown with crisp spots on all sides.
Tip: Always start seam side down so the heat seals the tortilla before you turn it. If browning too fast, lower the heat.
10
Rest and serve
- Transfer the burritos to a plate and let them rest 5 minutes so the cheese sets and they are not scalding.
- Serve whole, or cut in half on the diagonal, with extra salsa alongside.
- If you are not eating them right away, see storage: refrigerate or freeze within 2 hours of cooking.
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Ready when: Burritos feel hot but comfortable to hold and slice without the filling falling out.

Good to know

Tips

Keep exactly 1 tablespoon of the red chorizo fat for the eggs; it seasons and colors them. Discard the rest once cooled.
Cook the eggs until fully set with no liquid and confirm the filling reads 160°F (71°C). The sear will not reliably finish cooking the inside.
Skipping the sear is fine for a lighter version, but the seam won't seal, so roll tightly and serve right away.
For the freezer, cool the filling in a shallow layer and the finished burritos on a rack, uncovered. Wrapping them warm traps steam, makes the tortillas soggy, and cools them too slowly to be safe.

Make ahead

Filling (through step 5): spread it in a shallow layer (no more than 1 inch/2.5 cm deep) on a rimmed baking sheet within 30 minutes of cooking. Cool uncovered for up to 30 minutes, then refrigerate in an airtight container within 2 hours of cooking (1 hour if your kitchen is above 90°F/32°C). Keep up to 2 days at 40°F (4°C) or below. Reheat in a skillet over medium-low heat, stirring, until it reaches 165°F (74°C), about 5 to 6 minutes, before assembling and searing. Freezer burritos: fully cook, assemble, and sear as written, then follow the cooling and freezing method in the storage notes. Never wrap or bag burritos while hot.

Storage & reheating

Room temperature: no more than 2 hours total after cooking (1 hour if above 90°F/32°C). Cooling: set seared burritos on a wire rack, uncovered, for 30 to 45 minutes until no longer warm, then refrigerate or freeze within that 2-hour window. Refrigerator: wrap individually in foil or plastic and keep at 40°F (4°C) or below for up to 3 days. Freezer: freeze cooled burritos unwrapped in a single layer on a baking sheet for 1 hour, then wrap each tightly in parchment and foil, put in a zip-top freezer bag, and freeze up to 3 months. Reheat from the fridge: unwrap, microwave in a damp paper towel 1½ to 2 minutes, turning once, or bake wrapped in foil at 375°F (190°C) for 20 minutes. Reheat from frozen: unwrap, microwave in a damp paper towel 3 to 4 minutes, turning once, or bake wrapped in foil at 375°F (190°C) for 35 to 40 minutes. Reheat every burrito until the center reaches 165°F (74°C); crisp in a dry skillet over medium heat for 1 to 2 minutes per side if you like.

Substitutions

raw Mexican-style chorizo → Bulk breakfast sausage plus 1 tsp smoked paprika, ½ tsp ground cumin, and ¼ tsp cayenne. Gives a similar smoky, spicy flavor. Cook to 160°F (71°C). Leaner sausage may need 1 tbsp extra oil for the eggs.
Yukon Gold potatoes → Frozen shredded hash browns, thawed and squeezed dry, or diced sweet potato. Hash browns crisp in about 8 to 10 minutes. Sweet potato needs about 3 to 4 extra minutes.
sharp cheddar cheese → Monterey Jack, pepper Jack, or Oaxaca cheese. Equal weight. Pepper Jack adds heat and Oaxaca gives the stretchiest melt.
burrito-size flour tortillas, 12-inch (30 cm) → Large whole wheat 12-inch tortillas. Warm them slightly longer so they stay flexible.