Burrito & fillings
- Large 12" flour tortillas1
- Eggs2
- Cheddar, grateda handful20 g
- Butter, for cooking the eggsa knob10 g
From previous steps
- Seared chorizo
Step 3: Scramble the eggs
If there isn’t enough remaining chorizo fat to coat the bottom of the pan, you can supplement with a pad of butter. Bring the pan back to medium heat, then add in the beaten eggs.
Allow the eggs to set, then shimmy the pan and use a spatula to push through the curds to create large folds. Add the cooked chorizo and grated cheese back to the pan, mix into the eggs, and then lay the tortilla on top of the pan to and soften while everything finishes cooking. Turn off the heat on the pan.
Step 3: Scramble the eggs
Burrito & fillings
- Large 12" flour tortillas1
- Eggs2
- Cheddar, grateda handful20 g
- Butter, for cooking the eggsa knob10 g
From previous steps
- Seared chorizo
If there isn’t enough remaining chorizo fat to coat the bottom of the pan, you can supplement with a pad of butter. Bring the pan back to medium heat, then add in the beaten eggs.
Allow the eggs to set, then shimmy the pan and use a spatula to push through the curds to create large folds. Add the cooked chorizo and grated cheese back to the pan, mix into the eggs, and then lay the tortilla on top of the pan to and soften while everything finishes cooking. Turn off the heat on the pan.