Ingredients:

  • 9 oz fresh pork Mexican chorizo, casings removed
  • 2 cups frozen shredded hash browns
  • 0.5 yellow onion, finely diced
  • 6 large eggs
  • 2 tbsp whole milk
  • 4 large flour tortillas, 10-12 inch
  • 1.5 cups shredded Monterey Jack cheese
  • 1 medium avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Place a large cast-iron or non-stick skillet over medium-high heat. Add the chorizo, breaking it into small crumbles. Cook for 5–7 minutes until the fat renders and the edges are crispy and mahogany-colored.
  2. Remove the chorizo with a slotted spoon, leaving the rendered oil in the pan. Add the frozen hash browns and diced onion to the skillet. Sear in the chorizo oil until golden and crusty, then remove from the pan.
  3. Reduce heat to medium-low. In a bowl, whisk eggs and milk with salt and pepper. Wipe excess burnt bits from the skillet and pour in the eggs. Use a rubber spatula to create large, silken curds. Remove from heat while slightly wet to allow for residual cooking.
  4. Lay a flour tortilla flat. Place a layer of shredded cheese first to create a moisture barrier. Top with the chorizo-potato mixture, scrambled eggs, avocado slices, and cilantro.
  5. Fold in the sides of the tortilla and roll tightly. Optional: Toast the assembled burrito in the skillet for 1 minute per side for extra crispiness.