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Grilled Chorizo and Potato Breakfast Burrito

With Chipotle Crema Drizzle

Serves 4

Cook Time 20 Minutes

Prep Time: 15 minutes

For the burritos

  • 4 links basque-style chorizo
  • 1 large red pepper, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons Olive oil
  • Kosher salt, for seasoning
  • 1 teaspoon Red Tuxedo, plus more for seasoning
  • 1 (12 ounce) bag baby Yukon gold potatoes, chopped
  • 1 tablespoon butter
  • 3 large eggs
  • 4 big ass tortillas, at least 10-inch
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup crumbled Cotija cheese

Chipotle Crema Drizzle

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo, plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • 1 teaspoonRed Tuxedo

Heat a grill for medium high direct heat. Heat a large cast iron skillets directly on the grill. Cook the chorizo directly on the grill grates for 5 to 6 minutes. Add some olive oil and butter to the preheated pan, add the peppers, onions, potatoes, Red Tuxedo. Cook, stirring regularly until the potatoes are tender, about 8 minutes. Pull the chorizo off the grill and remove the potatoes to a plate. You can use that skillet to cook the eggs. 


Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 


Crack the eggs into a bowl, season with Red Tuxedo, and whisk to combine. If needed, add a tablespoon of oil to the pan – there may still be plenty from the vegetables and then add the egg mixture. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 


Build the burritos: Lay out a tortilla and layer in the potato mixture followed by the eggs, chorizo, a sprinkle of cheese, and cotija. Fold the side of the burrito in and then roll up the burrito. 


For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce and a sprinkle of fresh cilantro.