Above: The object of our desires, the humble breakfast burrito. Photographs by Douglas Merriam.

For this recipe we use New Mexico–made F&A asadero cheese, Talus Wind Ranch chorizo, and Alicia’s Tortilleria tortillas.

Makes 2

  • 2 tablespoons olive oil
  • 1 tablespoon onions, chopped
  • 2 ounces chorizo
  • 3 eggs
  • 1/4 cup potatoes, chopped
  • 1/4 cup shredded asadero cheese
  • 2 large tortillas
  • Salt and pepper to taste
  1. Sauté onions in olive oil about five minutes or until translucent.
  2. Add potatoes and cook on medium heat. Cover with lid and mix occasionally. Cook until tender, or about 15 minutes.
  3. In a separate pan, brown chorizo, four to five minutes.
  4. Combine chorizo with potatoes into one of the pans.
  5. Whisk eggs in a separate bowl, stir into chorizo-potato mixture, and scramble until fully incorporated and cooked, about four minutes. Add shredded cheese and salt, if needed.
  6. Warm tortillas one at a time on cast-iron pan on low heat, about 30 seconds to one minute per side.
  7. Working quickly, spoon the egg mixture into the middle of the tortilla, being sure not to overfill. Then roll (see guide here).