Chorizo Breakfast Burrito

Step 1

Preheat your griddle (or stove top) to Medium-High heat.

Step 2

Wash and grate your 3 potatoes, and place them onto double layered paper towels. Press out as much moisture as you can with the paper towels.

Step 3

Prepare your eggs by cracking 6 eggs into a large bowl or pourable measuring cup. Stir in the heavy whipping cream and 1/2 teaspoon of salt, and beat lightly with a fork.

Step 4

Prepare your pico de gallo. Mix all ingredients in a bowl and stir to combine.

Step 5

Head to the griddle. Put half your beef tallow on the griddle and allow it to melt. Add the shredded potatoes on top of the melted beef tallow, and season with both salt and pepper. Lay them in a nice even layer, and do not flip them until they are golden brown.

Step 6

Flip the hash browns and spoon the remaining beef tallow over the top so it melts in to the potatoes. This will help to crisp the other side.

Step 7

Add the chorizo to your cook top. Break it up with the end of your spatula. When your chorizo is almost done and your potatoes have been flipped, add your eggs to your griddle.

Step 8

Melt 2 Tablespoons of butter on your griddle top on the coolest part of your griddle (turn off a burner if need be). Pour your egg mixture on top of the melted butter and cook, stirring frequently with a spatula. Cook for 2-3 minutes.

Step 9

Transfer your eggs, chorizo, and hash browns to a plate so you can begin assembling your burritos.

Step 10

Assemble your burritos. In each tortilla shell, add a spoonful of eggs, a spoonful of chorizo, crispy hash browns, and top with shredded cheese. Roll them up tightly.

Step 11

Add 2 Tablespoons of butter to the griddle. Place the rolled burritos seam side down on the griddle and cook for 1-2 minutes until burritos are crispy on the outside.

Step 12

Serve hot with your pico de gallo and Mexican crema.