It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good!
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4.75 from 4 votes

Chorizo Breakfast Burritos

It would be easy to give all the credit to the chorizo in these epic breakfast burritos, but it's the Tomatillo Salsa that really amps them up. So good!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Calories: 724kcal
Author: Patrick Calhoun | Mexican Please


  • 1/4 onion
  • 1 jalapeno
  • 8 eggs
  • 4 flour tortillas
  • cheese (Monterey Jack or Mozzarella)
  • 1/2 lb. chorizo (or standard sausage)
  • 1/2 teaspoon salt
  • freshly cracked black pepper

For the potatoes:

  • 1 potato
  • 1 teaspoon chili powder (optional)
  • salt
  • black pepper
  • olive oil

For the Tomatillo-Chipotle Salsa:

  • 4 tomatillos
  • 2 garlic cloves
  • 2 chipotles in adobo


  • Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional).  Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so. 
  • Husk and rinse the tomatillos.  Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green.  De-stem and de-seed two chipotles in adobo.  Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.  Take a taste for heat level. If you want more heat add the second chipotle.  If you want a thinner salsa you can add 2-3 Tablespoons of water.
  • Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side.  Set aside when done. 
  • Finely chop 1/4 onion and 1 jalapeno.  (You can use less jalapeno if you want a milder version).  Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender.  Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat.  Set aside when done. 
  • To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds.  Add the eggs, potatoes, chorizo, cheese, and salsa.  Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown.  Serve immediately. 


For speed, I usually add the potatoes, salt, pepper, chili powder and oil to a bowl and cover with plastic wrap.  Shake vigorously for  10-15 seconds and the potatoes will be well coated.  


Calories: 724kcal