Breakfast Burrito Recipe: A Step-by-Step How-to


When Brittney Valles, the proprietor of Los Angeles’s acclaimed Guerrilla Tacos, was a child, just about each morning began with chorizo con papas. Her mother would scramble a bunch of eggs, pile them right into a bowl, and serve them alongside the spicy chorizo con papas and freshly warmed tortillas. “I’m Mexican, and I’m American. I used to be born right here, so I’ve the affect of each cultures,” Valles says. “Whenever you have been hungry, you’ll seize some tortillas, fill them up with chorizo and egg, and that was breakfast.”

When she opened Gogo’s Tacos in 2021, Valles knew she needed her brightly coloured taqueria to have some model of her most nostalgic breakfast reminiscence on the menu. The restaurant’s tackle her mother’s breakfast burrito follows an identical formulation: a flaky flour tortilla, chorizo, potato, and comfortable scrambled eggs. For the eggs, Valles scrambles a dozen with a complete cup of heavy cream for a superbly pillowy scramble. “It provides the eggs some moisture and makes it style so buttery, like oh my God,” she says. “The cream actually pulls out that yolky taste and makes the eggs tremendous fluffy. It provides a texture to the eggs that you simply simply can’t get with out it.”

Valles additionally makes her personal chorizo, with beef as a substitute of pork, an additional step that she says is well worth the time as a result of you’ll be able to totally customise the flavour of your chorizo. Don’t like cinnamon? Go away it out. Wish to make it spicy? Deliver on the chile flakes. (If you happen to don’t wish to make your personal chorizo, Valles says that store-bought is completely advantageous, although most are made with pork as a substitute of beef.) She additionally suggests substituting Tater Tots, both fried or cooked till crisp in an air fryer, for cubed potatoes simply to make your morning routine a bit of simpler.

As soon as the eggs and chorizo are cooked, all that’s left is meeting. Valles tops her burrito with queso fresco, bitter cream, and salsa verde, the latter of which is an ideal foil to all of the richness from the chorizo and cream-spiked eggs. “I like a really shiny salsa verde — with tomatillos, serrano,” she says. “One in every of my cooks prefers our purple salsa as a result of it provides a bit of little bit of a smoky taste, however I’m going to face by inexperienced as your best option. It provides a brightness and a freshness and, like, perhaps you want a vegetable to go together with all that wealthy taste.”

Gogo’s Breakfast Burrito Recipe

Makes 4 giant or 6 regular-sized burritos


For the chorizo:

1 pound floor beef
4 tablespoons manteca or lard, chilled
¼ cup cilantro, chopped
2½ tablespoons garlic powder
2½ tablespoons onion powder
5 cloves minced garlic
1 tablespoon paprika
1 tablespoon apple cider vinegar
1½ teaspoons kosher salt
½ teaspoon floor cumin
¼ teaspoon cinnamon
¼ teaspoon floor allspice
2 tablespoons canola oil

For the eggs:

12 giant eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon floor pepper
2 tablespoons unsalted butter

For the burritos:

6 burrito-sized flour tortillas
3 cups (about 30 items) Tater Tots, fried or baked
1 cup crumbled queso fresco
1 cup bitter cream
Salsa of your alternative


Step 1: In a stand mixer with the paddle attachment, combine the bottom beef with the manteca on low velocity till effectively integrated. Alternatively, combine in a big bowl together with your arms or a wood spoon. Add the remaining components aside from the oil and blend till effectively mixed. Cowl with plastic wrap and retailer within the fridge from 25 minutes to 1 hour to enable the flavors to develop.

Step 2: In a big bowl, beat 12 eggs. Whisk in heavy cream, salt, and pepper. Put aside.

Step 3: Cook dinner the chorizo: Warmth the canola oil in a skillet over medium excessive warmth. Add the chorizo combine and prepare dinner, stirring with a spatula, till browned. Put aside.

Step 4: Cook dinner the eggs: In a separate nonstick pan, soften the butter over medium warmth. Add the egg combination and prepare dinner, stirring with a rubber spatula till comfortable curds kind. Put aside.

Step 5: To assemble the burrito: Warmth up 4 to six flour tortillas instantly on the stovetop or a griddle. Switch the tortillas to a piece floor. Divide the scrambled eggs among the many tortillas, after which high with the chorizo, Tater Tots, and queso fresco. Roll up the burritos. Serve with a aspect of bitter cream and your favourite salsa.

Dina Ávila is a photographer in Portland, Oregon.
Recipe examined by Ivy Manning


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