Ingredients:

  • 6 large eggs (300g)
  • 1/2 lb lean pork chorizo (225g)
  • 1/2 cup diced white onion (60g)
  • 1 jalapeño, finely minced (10g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 4 large 10-inch flour tortillas
  • 1 cup shredded Monterey Jack cheese (115g)
  • 1 ripe avocado, sliced (150g)
  • 2 tbsp vegetable oil (30ml)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 lime, cut into wedges
  • 1/2 cup salsa (120ml)

Instructions:

  1. Heat a 12-inch non-stick skillet over medium-high heat. Add the lean pork chorizo, diced white onion, and minced jalapeño. Sauté until the chorizo is browned and the onions are translucent, approximately 5–7 minutes.
  2. In a small mixing bowl, whisk together the eggs, salt, and black pepper. Lower the skillet heat to medium and pour the egg mixture directly over the chorizo. Gently fold with a silicone spatula until the eggs are set but still slightly glossy, then remove from heat.
  3. Lay out a flour tortilla and sprinkle 1/4 cup of shredded Monterey Jack cheese in the center. Scoop in a portion of the egg and chorizo mixture and top with avocado slices. Fold in the sides and roll tightly.
  4. Heat 1 tablespoon of vegetable oil in the skillet and sear each burrito for 1–2 minutes per side until the exterior is golden-brown and crisp. Serve with fresh cilantro, lime wedges, and salsa.