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2000s Recipes + Menus

Breakfast Burritos

  • Active time:30 min
  • Start to finish:30 min
October 2009
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird’s reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note. View more of our favorite recipes from this issue.
  • 1 large boiling potato (8 oz), peeled and cut into 1/3-inch dice
  • 4 (9- to 11-inch) flour tortillas
  • 7 to 8 oz Mexican chorizo (see cooks’ note, below), casings removed
  • 4 large eggs
  • 1 teaspoon water
  • 1 tablespoon olive oil
  • 1 cup coarsely grated Monterey Jack (about 4 oz)
  • 1 avocado, sliced
  • About 1/4 cup fresh or bottled salsa
  • Preheat oven to 350°F with rack in middle. Cut 4 (12- by 8-inch) sheets of foil.
  • Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
  • Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
  • Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
  • Whisk together eggs, water, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
  • Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
cooks’ note:
    If you can’t find Mexican chorizo, you can use Spanish chorizo. Peel off casings and finely chop chorizo. Cook in small skillet over medium heat until warmed through and some of fat is rendered, about 2 minutes. Add potato and proceed with recipe.