Chorizo Potato Breakfast Burritos with Salsa and Crema

Method 6 steps

1. 01

   Cook the chorizo in a large skillet over medium-high heat, breaking it up, for 6 to 8 minutes until browned and crisp at the edges. Transfer to a bowl, leaving the fat in the pan.

2. 02

   Add the oil and potatoes to the pan, season with salt and cook covered for 5 minutes, then uncovered for 8 to 10 minutes, stirring occasionally, until tender and golden.

3. 03

   Return the chorizo to the pan, lower the heat to medium-low, pour in the eggs and stir gently for 2 to 3 minutes until softly set.

4. 04

   Stir the sour cream with the lime juice, chives and a pinch of salt to make the crema.

5. 05

   Divide the filling and cheese among the warm tortillas, fold in the sides and roll up tightly.

6. 06

   Sear the burritos seam-side down in a clean dry skillet over medium heat for 2 to 3 minutes per side until toasted with brown spots. Cut in half and serve with the salsa and crema.

Tap a step to mark it done.