This chorizo burrito wraps browned potatoes, soft scrambled eggs and fresh Mexican-style chorizo in a toasted tortilla. A small amount of Savory Dust seasons the potatoes without overwhelming the sausage.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Optional: 1/2 cup (55 g) grated Monterey Jack cheese
Directions
Parboil the potatoes. Put potatoes in a saucepan, cover with cold water and bring to a boil. Simmer 5–7 minutes until just tender at the edges. Drain thoroughly and let steam-dry while the chorizo cooks.
Cook the chorizo. Cook chorizo in a large skillet over medium heat for 8–10 minutes, breaking it apart, until it reaches 160°F (71°C). Transfer to a plate. Discard excess fat, leaving no more than 1 teaspoon in the skillet.
Brown and season. Add 2 teaspoons oil and the drained potatoes to the skillet. Cook 8–10 minutes, turning occasionally, until tender and browned. Turn off heat and toss with Savory Dust. Transfer to the chorizo plate.
Scramble the eggs. Whisk eggs with 1 tablespoon water. Wipe the skillet and add the remaining teaspoon oil over medium-low heat. Add eggs and stir gently 3–4 minutes until set with no liquid egg remaining; an egg mixture should reach 160°F (71°C).
Roll and toast. Warm tortillas in a dry skillet or briefly in the microwave. Divide potatoes, chorizo, eggs and optional cheese among them. Fold in the sides and roll snugly. Toast two at a time in the dry skillet, seam-side down first, 1–2 minutes per side; cut and serve.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use fresh raw Mexican-style pork chorizo. Cured Spanish chorizo is firmer and behaves differently. Choose a mild version if preferred, and check its label for salt, heat and allergens before adding extra seasoning.
WHY PARBOIL THE POTATOES?
Parboiling starts the centers cooking before browning. Keep the cubes about 1/2 inch wide and drain thoroughly so they fry rather than steam. Potatoes should be fully tender before the burritos are rolled.
CAN I LEAVE OUT THE CHEESE?
Yes. The cheese is optional and the eggs help hold the filling together. Check the tortilla and chorizo labels if avoiding dairy; omitting the cheese alone does not establish an allergen-free recipe.
HOW DO I STOP THE TORTILLA SPLITTING?
Use large, fresh flour tortillas and warm them until flexible. Divide the filling evenly and avoid packing it tightly to the edge. Fold the sides in before rolling so loose potatoes do not escape.
CAN I PREPARE BREAKFAST BURRITOS AHEAD?
Cool the components promptly in shallow containers and refrigerate within two hours, or one hour above 90°F (32°C). Assemble with chilled filling and refrigerate at 40°F (4°C) or colder for 3–4 days from cooking.
HOW SHOULD I REHEAT A BURRITO?
Remove any foil before microwaving. Heat, turn and check the center reaches 165°F (74°C); timing depends on size and microwave power. Finish briefly in a dry skillet if you want the outside crisp again.
CAN I FREEZE THEM?
Freeze promptly once cooled, individually wrapped, for up to two months for best texture. Thaw in the refrigerator before reheating to 165°F (74°C). Eggs may become firmer after freezing.
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