Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.
To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.
Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.
On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.
Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.
On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!