Made with passion

Potato, Chorizo and Cheesy Egg Burritos

Serves 12 / 30 mins


  • 12 Casa Mendosa® 10” Original Tortillas
  • 1 tbsp. of your preferred cooking oil (canola, avocado, olive oil, etc.)
  • 1 ½ pounds of Mexican Chorizo or Soyrizo (casings removed)
  • 3 ½ cups of diced potatoes
  • 24 large eggs
  • 1 cup of whole milk
  • ½ tsp.of kosher salt
  • 1 tbsp. of unsalted butter
  • 3 cups of shredded Monterey Jack cheese
  • Optional: chopped; bell peppers, onions, spinach, salsa, and avocado


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

  • Place a large non-stick frying pan or cast iron skillet on the stove over medium heat to warm up the cooking oil. Add the chorizo and cook, stirring occasionally to break it up into small pieces, until it’s cooked through. Roughly 10 minutes
  • Stir in chopped potatoes, cooking until they are slightly softened and browned. Transfer the mixture into a large bowl and set aside.
  • Using a large bowl, whisk together egg until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk and salt until combined.
  • Heat the butter in the same frying pan over medium to low heat until melted. Pour in the egg mixture and let it sit until the eggs just start to set around the edges, about 2 minutes.
  • Using a rubber spatula, push the eggs from the edges into the center. Repeat this set until the eggs are no longer runny and fully cooked.
  • Place a tortilla on a flat surface, sprinkle ¼ cup of cheese, add ½ cup of the chorizo potato mixture, and ½ a cup of scrambled eggs. Roll the burrito tightly by folding the sides over the filling, then roll from the bottom up. Repeat process until you have made all of the burritos.



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