Grilled Chorizo and Potato Breakfast Burrito
Heat a grill for medium high direct heat. Heat a large cast iron skillets directly on the grill.
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Cooking tools:
- Grill
- Cast iron skillet
- Food processor
- Mixing bowl
- Whisk
- Spatula
- Cutting board
- Chef's knife
- Measuring spoon
- Tongs
- Plate
- Serving platter
- Kitchen towel
- Stove
- Oven mitt
Ingredients
- 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 Salt Pepper + Three Chiles (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
- 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 teaspoon Salt Pepper + Three Chiles
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