Recipes
Crispy Cheese Burritos with Chorizo and Eggs
- Banana Bread
When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.
Ingredients
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2 tablespoons canola oil, divided
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4 ounces fresh Mexican chorizo
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¼ cup finely chopped white onion, plus more for serving
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¾ cup drained and rinsed canned black beans
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2 tablespoons finely chopped unseeded jalapeño, plus thin jalapeño slices, for serving
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2 tablespoons chopped fresh cilantro, plus cilantro leaves, for serving
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Pinch of kosher salt, plus more to taste
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Black pepper, to taste
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6 large eggs
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8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
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4 (8-inch) flour tortillas
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1 small Hass avocado, cut into 8 wedges
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Tomatillo salsa
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