Chorizo, Potato, and Egg Burrito

Servings: 1
Prep: 5 minutes
Total: 15 minutes

Ingredients

½ link store-bought Mexican chorizo, diced
15 ml canola oil, or duck or bacon fat
1 small russet potato, peeled and cut into ¼-inch pieces
3 large eggs
kosher salt and freshly ground black pepper, to taste
1 (13-inch) flour tortilla, warmed
2 tablespoons finely diced white onion
roughly chopped cilantro, to taste

Directions

1. Heat a 10-inch skillet over medium and add your chorizo. Let it render out all the fat and remove the sausage, keeping the fat in the pan.
2. Add the oil or fat to the pan along with the potatoes. Cook, stirring as needed, until crispy, browned, and cooked through, about 12 minutes. Season with salt and pepper and transfer to a place with the chorizo.
3. Add the eggs and stir to break them up and cook until soft. Add in the chorizo and cook until desired doneness. Remove from heat.
4. To assemble, layer the potatoes, eggs, cilantro, and onion in the middle of the tortilla and roll it up, burrito style. Eat it ASAP and have a Michelada there to wash it down.

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