How to Build Chorizo Breakfast Burritos with Crisp Potatoes and Smoky Salsa

Cut one potato into small, even cubes so the pieces brown at roughly the same rate. Season them with salt and pepper, coat them lightly with oil, and add a teaspoon of chili powder if you want another layer of chile flavor.

Bake the potatoes at 400°F for 20 to 25 minutes. Turn or stir them at about the 15-minute mark, then continue roasting until the edges have browned and the centers are cooked through. Starting here gives you time to make the salsa and other fillings while the oven does most of the work.

Remove the husks from the tomatillos, rinse away the sticky coating, and roast them at 400°F for 10 to 15 minutes. They are ready for the blender when their color deepens and the fruit has softened.

Remove the stems and seeds from two chipotles in adobo. Blend the roasted tomatillos with two peeled garlic cloves and one chipotle first. Taste before adding the second pepper, because it is easier to increase the heat than to correct a salsa that is already too hot. If the blend is thicker than you want, loosen it with 2 to 3 tablespoons of water.

A traditional salsa verde can stand in when chipotles are unavailable. The important role of the salsa is to bring tart tomatillo flavor to the rich eggs and chorizo.

A half-pound of chorizo is enough for four burritos. Cook it in a skillet over medium heat for 3 to 5 minutes on each side, breaking it up as needed, then move it out of the pan when it is done. Traditional breakfast sausage can be used instead when Mexican chorizo is not available.

Finely chop one-quarter of an onion and one jalapeño. Use less jalapeño for a milder filling. Cook both in olive oil over medium-low heat for 4 to 6 minutes, until they have softened.

Whisk eight eggs with one-half teaspoon of salt and freshly cracked black pepper. Pour them over the softened onion and jalapeño and cook over medium-low heat. Remove the eggs from the pan when they are set, rather than leaving them over heat while you assemble the burritos.

Heat each flour tortilla in a skillet for 30 to 60 seconds before filling it. That short warm-up makes the tortilla more flexible and less likely to split while it is rolled.

Layer the eggs, roasted potatoes, chorizo, cheese, and tomatillo-chipotle salsa without overloading the center. Fold the sides inward, then roll firmly enough to hold the filling together. Keeping the portions even also helps all four burritos cook at the same pace.

Place each rolled burrito in a dry skillet over medium heat. Toast it for 1 to 2 minutes on the first side, turn it, and give the second side the same treatment.

This final step browns the tortilla, helps seal the fold, melts the cheese, and brings the fillings to an even serving temperature. Serve the burritos as soon as they come out of the skillet so the tortilla stays crisp against the softer filling.