Chorizo Breakfast Burrito with Potatoes and Eggs

If you've spent any time in the Southwest, you know breakfast burritos are serious business. And if you've ever wondered why a Southwestern Breakfast Chorizo Burrito from a restaurant tastes so much better than the ones most people make at home, you're about to find out.

My Tested Method: I’ve found that cooking the potatoes and chorizo separately gives each ingredient the texture it needs instead of turning the entire filling into one soft scramble. I’ve made and tested these burritos numerous times before making the decision to share the recipe with you.

Why You’ll Love This Recipe

• Crispy hash browns: Small-cubed frozen hash browns get wonderfully golden and crisp.
• Savory Chorizo: Mexican-style chorizo adds plenty of flavor to the eggs and filling.
• Thin Flour Tortillas: A soft, thin tortilla makes the burrito easy to fold without overwhelming the filling.
• New Mexico Red Chile: Homemade medium-spiced red chile sauce gives the burrito its Southwestern character.

What Makes This A Southwestern Style Burrito?

The combination of ingredients is familiar, but the way they’re put together gives this breakfast burrito its Southwestern personality.

• New Mexican Red Chile Sauce is the backbone of countless classic Southwestern dishes. And adding it to the Chorizo Breakfast Burrito makes this a traditional Southwestern, New Mexico style breakfast. Made from either dried chile pods, or red chile powder. The red chile adds a warm, earthy chile flavor that works especially well with the richness of the chorizo and potatoes.

This is my Southwestern take on a chorizo breakfast burrito, combining Colorado-made chorizo with the New Mexico red chile sauce.

What Makes Breakfast Burrito Different?

• Not a Hand Held Burrito: My chorizo breakfast burrito is not a hand-held grab and go burrito. It’s messy in the best way and a sit down, knife and fork version. It’s a sauced burrito rather than smothered. The star of the show that really wakes up the flavors is a healthy drizzle of my Red Chile Sauce before folding the burrito.
• Flavor wise? The chorizo flavors the entire filling. Big and savory with deep chile warmth that Southwestern breakfasts are famous for.

• Bulk Chorizo: I use a good quality Colorado-made Mexican-style chorizo rather than Spanish cured chorizo. Any good Mexican-style chorizo sausage will work.
• Red Chile Sauce: This is my favorite part. I use Homemade New Mexico red chile sauce with medium heat. Its earthy chile flavor adds something you don’t get from simply adding hot sauce or salsa. If you already have a batch of red chile sauce in the refrigerator, this is a particularly easy breakfast to put together.
• Frozen Hash Browns: Use small-cubed frozen hash browns, not shredded hash browns. Any brand will work. I’ve found that the small cubes give you the best combination of crisp edges and tender centers. They also hold their texture better once tucked inside the tortilla.
• Eggs: Large eggs work best. I scramble them gently so they remain soft and tender rather than firm and dry.
• Cheese: I use shredded cheddar cheese. It melts easily and its slightly sharp flavor stands up well to the chorizo and red chile.
• Flour Tortillas: Look for a thin, soft flour tortilla that is large enough to fold around the filling.

1. Step 1: Cook The Hash Browns: Use a non-stick skillet to heat oil. Once hot add the hash browns and cook. The potatoes should be golden and crisp on the outside and tender in the center. Remove to a plate and keep warm.
2. Step 2: Cook The Chorizo and Onions: Use the same skillet to brown the chorizo and the onions at the same time. Cook until chorizo is cooked through.

3. Step 3: Add the eggs: Once chorizo is cooked through, turn the heat to medium low and add the lightly beaten eggs. Cook stirring almost constantly. Cook until the eggs still look a little moist.
4. Step 4: Add the grated cheese: Add the grated cheese and warm until melted.

5. Step 5: Build the Burrito: Heat flour tortillas in the microwave until warm and pliable, about 15 seconds each. Place the burrito on a plate and add a big scoop of the chorizo, egg, cheese mixture. Add half of the hash brown potatoes.
6. Step 6: Add the New Medico Red Chile Sauce: Spoon homemade New Mexico red chile sauce over the top. Add a little extra cheese if you’d like and serve immediately.

7. Step 7: Fold the burrito: Fold the burrito and secure with a toothpick. Serve immediately. Top with a dollop of sour cream and serve with slices of avocado. Because of the red chile sauce, I consider this a knife-and-fork breakfast burrito rather than a portable burrito. And that’s exactly how I like it.

How Do You Keep Eggs Soft In A Breakfast Burrito?

Cook the eggs over medium-low heat. They’re done when they still look slightly moist. The residual heat from the skillet, chorizo and melted cheese will continue cooking them.

What Kind Of Tortilla Is Best For Burritos

I prefer a thin tortilla rather than a thick, bready burrito tortilla because it lets the filling and red chile sauce take center stage. Some may be labeled “Sonoran Style”. King Soopers sells then in their deli section, Trader Joes flour tortillas are thin. And HEB flour tortillas are a good example of a thinner flour tortilla. They also work very well for wraps. Thin tortillas roll easier than the thick flour tortillas and don't overwhelm the burrito ingredients for a better balance of flavor.

What To Serve Them With

These breakfast burritos are pretty much a complete meal. If you’d like side dish ideas:

• Try my Slow Cooker Cowboy Beans. The slow cooker allows you to make them in advance and you can quickly warm them to serve as a side.
• Or take a cue from a high end restaurant in Santa Fe, serve burritos with Southwest Sauteed Mixed Vegetables.
• Garnish the burritos with sliced avocado and a dollop of sour cream.