Breakfast Burrito with Chorizo and Scrambled Eggs
A breakfast burrito lives or dies by its structural integrity. The chorizo renders first in a dry pan, releasing its red-orange fat and cooking through before the eggs arrive. The eggs go directly into that fat and cook with the chorizo, absorbing its spice and color. Scramble them soft, not dry. The tortilla needs to be warmed until pliable before filling, otherwise it cracks at the fold. Assembly order matters: rice or beans first as a base layer, then eggs and chorizo, then cheese while the mixture is still hot enough to melt it, then salsa and any cold additions last. The fold is a burrito fold, not a wrap fold: bottom up, sides in, then roll forward, keeping everything contained. The egg's role here is binding. It ties together the chorizo, the starch, and the cheese into a cohesive filling rather than a pile of separate ingredients that slide out when you take a bite.
Instructions
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Cook the chorizo in a skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until crisp and rendered, about 5 minutes. Transfer to a plate, leaving the fat in the pan.
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Reduce heat to medium. Add butter to the chorizo fat. Beat the eggs with a pinch of salt and pour into the pan. Scramble into large, soft curds, removing from heat while still slightly wet.
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Warm the tortillas directly over a gas burner for a few seconds per side (or in a dry skillet) until pliable.
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Layer in the center of each tortilla: scrambled eggs, cooked chorizo, black beans, shredded cheese, and cilantro.
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Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll away from you into a tight cylinder. Cut in half on the diagonal and serve with hot sauce.
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