Chorizo and Potato Breakfast Burrito

This is surprisingly easy to make, and most of it can be prepped the day before hand. Make it as spicy or as mild as you'd like too. Here's all you'll need to make 4 burritos:

Photo bypintrest

Ingredients:

• 2 lbs ground pork chorizo
• 2 russet potatoes, diced and placed in ice water*
• 1/2 white onion, diced
• 5-6 eggs whipped
• 2 cups Monterey Jack cheese
• 3-4 large tortillas
• 1 tbsp kosher salt
• 1 Tbs black pepper
• 1 Tbs garlic powder

Guacamole:

• 4 large avocados
• 1/4 cup red onions, diced
• 1/8 cup chopped cilantro
• 3 medium limes, juiced
• Kosher salt as needed

Jalapeno Lime Sauce:

• 1/4 cup sour cream
• 1/8 cup mayonnaise
• 1/8 cup buttermilk
• 2 Tbs chopped cilantro
• 1 Tbs jalapeno paste or 1 jalapeno minced very fine
• 2 medium limes, juiced

While the diced potatoes soak in a large bowl of ice water (for 30 minutes), combine the avocado, lime juice, and a pinch of salt in a large bowl. Mash to your preferred consistency, then mix in the chopped cilantro and diced red onions. Cover and refrigerate.

For the jalapeño lime sauce, mix all the ingredients in a bowl until smooth. Cover and place in the fridge to chill.

Preheat your grill to high heat (around 400°F) for direct cooking. About 2 minutes before cooking, add a cast iron skillet with some oil to the grill.

Remove the potatoes from the ice water and pat them dry with a paper towel. Add them to the skillet, stirring frequently, and cook until they are soft and golden brown, about 20 minutes. In the last 5 minutes of cooking, add the diced white onions, salt, pepper, and garlic, mixing everything together until the potatoes are done and the onions become translucent. Remove from the heat and set aside.

Cook the ground chorizo in the skillet until it is fully browned and rendered, about 8-10 minutes. Set aside once done.

Add the whisked eggs to the skillet and cook until soft and just set, about 3-4 minutes. Remove from the skillet and set aside.

To assemble the burritos, use a warm large tortilla and layer with potatoes, chorizo, eggs, jack cheese, and guacamole. Roll each burrito tightly and repeat until all are assembled. Place the burritos back on the skillet to crisp them up, cooking for about 1 minute per side.

Once done, remove the burritos from the skillet and serve hot. Slice the burritos in half if desired, and serve with the jalapeño lime sauce on the side. Enjoy!

*Notes:

You can also use frozen potato cubes or tator tots in place of the freshly cut potatoes. Obviously, don't soak them in water if you choose to do it this way.