Chorizo and Crispy Potato Breakfast Burrito with Charred Jalapeño

Method

1. Hold the jalapeños with long tongs directly in the camp-stove flame on high heat for 4 min, turning, until blackened and blistered all over. Seal them in a bag or covered bowl for 5 minutes so the skin loosens, then rub it off, remove the seeds and dice finely. For the pico de gallo, seed the tomatoes and cut into 1 cm dice, finely chop half of the onion and the cilantro, and mix with the lime juice and about a third of the salt.

   Add in this stepFresh jalapeños 1Ripe tomatoes 1White onion 40 gFresh cilantro (coriander) to tasteLime ½Salt 0.9 pinch

   high heat

2. Squeeze the chorizo out of its casing into a cold 26 cm cast-iron skillet, set it over medium heat and cook for 6 min, breaking it into small crumbles, until browned, slightly crisp and sitting in orange-red fat. Lift it out with a slotted spoon or spatula, leaving the fat behind: it is the flavour base for the potatoes.

   Add in this stepFresh Mexican-style chorizo (raw sausage) 120 g

   medium heat

3. Add the potatoes, cut into 1 cm cubes, to the chorizo fat with the water and about a third of the salt. Cover and cook over medium heat for 5 min to steam them tender, then uncover, turn up to medium-high heat and fry for 8 min, turning only every 2 minutes, until deep golden and crunchy on several sides. Stir in the remaining onion for the last 3 minutes. Tip onto the chorizo plate and cover.

   Add in this stepPotatoes 240 gWater 3 tbspWhite onion 40 gSalt 0.9 pinch

   medium heat→medium-high heat

4. Wipe out the skillet. Over medium heat, warm a tortilla for 20 seconds, flip it, scatter its share of the cheese over the middle and cover for about 30 seconds until melted; 2 min in total for all of them. Slide onto foil. The melted cheese layer glues the filling in place and keeps the tortilla from going soggy.

   Add in this stepExtra-large flour tortillas (30 cm) 2Monterey Jack, grated 60 g

   medium heat

5. Wipe the skillet again, set it over low heat and melt the butter until foaming. Beat the eggs with the remaining salt, pour them in and stir slowly and constantly with a spatula for 4 min, until they form small, creamy curds. Take the pan off the heat while they still look a little glossy: soft-scrambled eggs stay tender inside the hot burrito, while fully set eggs turn rubbery.

   Add in this stepButter 10 gEggs 4Salt 1¼ pinch

   low heat

6. On each cheesy tortilla, layer potatoes, chorizo, eggs, sliced avocado, diced jalapeño and a spoonful of pico de gallo across the lower third. Fold in the sides and roll up tightly. Toast seam-side down in the dry skillet over medium heat for 3 min, turning once, until golden and sealed. Burritos in the pan at a time: 2 (a '+' means two rounds). Cut in half on the diagonal and serve with the rest of the pico.

   Add in this stepRipe avocado 1

   medium heat