Use both pork and beef chorizo and blend the two or you could use two of either beef or pork. Slit the sides of the chorizo packages to remove the seasoned meat.

Add the chorizo into a large skillet over medium high heat and use a meat chopper to break up at it cooks

Sometimes it’s hard to determine when the chorizo is done since it does not turn brown like ground beef. The best way to determine when the chorizo is cooked is when the color turns deeper red and it starts to render the fat then it’s ready. (Also remember pork needs to be cooked to a temperature of 160° F to be safe for consumption)

We always drain off the rendered fat or grease but you don’t have too. You could throw your cooked potatoes into the skillet and allow them to soak up that extra flavored grease, it’s your choice. We drain our chorizo by layering a paper towel in a colander and then placing that on top of a bowl to catch the grease.

Spoon the cooked chorizo into the paper towel lined colander and allow it to set and drain while you prepare the potatoes.

Wash and scrub your potatoes and place in microwave. Cook for 15-20 minutes until soft (depending on your microwave) and remove from oven with oven mitts. As soon as possible slice the potatoes into wedges and allow to set for 1-2 minutes. Then remove and discard the peels and cut the potatoes into chunks.

Add the potato chunks to a large skillet with cooking oil and heat to a medium high heat. Cook until the potatoes until lightly browned.

Add the drained chorizo to the potatoes and continue to heat.

Gently stir and mix the chorizo and potatoes and until the chorizo is thoroughly combined.

Scramble all the eggs in a large bowl and pour into the potato chorizo mixture.

Gently stir the chorizo breakfast burrito mixture over medium heat until the eggs are cooked.

Cook until the chorizo breakfast burrito mixture is dry and the eggs are completely cooked. Remove from heat.

Heat the flour tortillas on a comal until soft and a little puffy. Place each tortilla in a insulated cloth (our favorite) tortilla warmer.

Fill each tortilla with the chorizo egg potato burrito mixture and serve immediately. We keep the chorizo mixture covered in the warm skillet and the tortillas in the warmer and everyone fixes their own chorizo breakfast burrito as they like it. Possible toppings include cheddar cheese, salsa, jalapeños, hot sauce, and guacamole.