FEBRUARY 2021 35The trick to nailing this
burrito’s crispy cheese–
coated tortilla shell is to
add the cheese to the pan
off the heat to slow down
the cooking process.Crispy Cheese Burritos with
Chorizo and Eggs
TOTAL 45 MIN; SERVES 4
Richard Chang, chef and owner of the
now-closed Tacos La Tehuanita truck in
Los Angeles, 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.
2 Tbsp. canola oil, divided
4 oz. fresh Mexican chorizo
1 / 4 cup finely chopped white onion,
plus more for serving
3 / 4 cup drained and rinsed canned
black beans
2 Tbsp. finely chopped unseeded
jalapeño, plus thin jalapeño slices,
for serving
2 Tbsp. chopped fresh cilantro, plus
cilantro leaves, for serving
Pinch of kosher salt, plus more to
taste
Black pepper, to taste
6 large eggs
8 oz. sharp cheddar cheese,
shredded (about 2 cups), divided
4 (8-inch) flour tortillas
1 small Hass avocado, cut into 8
wedges
Tomatillo salsa- Heat 1 tablespoon oil in a large nonstick
skillet over medium-high. Add chorizo;
cook, breaking up meat with a wooden
spoon, until fat has rendered, about 2 min-
utes. Add onion; cook, stirring often, until
chorizo is cooked, about 2 minutes. Stir in
beans, chopped jalapeño, and chopped
cilantro; remove from heat. Transfer mix-
ture to a bowl; season with salt and black
pepper to taste. Wipe skillet clean. - Whisk together eggs and a pinch of salt
in a medium bowl until thoroughly com-
bined. Heat remaining 1 tablespoon oil
over medium. Add eggs; cook, gently stir-
ring with a rubber spatula, until just scram-
bled, 1 to 2 minutes. Remove from heat.
Transfer eggs to a bowl; cover with alumi-
num foil to keep warm. Wipe skillet clean.- Off heat, sprinkle^1 / 2 cup cheese in a
7-inch circle in skillet. Heat over medium-
high until cheese is sizzling and almost
completely melted, 30 seconds to 1 minute
and 30 seconds. Place 1 tortilla on cheese,
pressing gently to spread cheese to edges
of tortilla. Cook, pressing down on center
of tortilla with a spatula, until cheese is
nearly crisp and light golden brown, 1 to 2
minutes. Reduce heat to low; spread torti-
lla with one-fourth each of chorizo mixture,
scrambled eggs, and avocado. Slide onto a
plate. Let cool 1 minute; roll up burrito,
leaving ends open. Wipe skillet clean.
Repeat 3 times with remaining cheese, tor-
tillas, and fillings. Cut burritos in half; serve
with onion, jalapeño, cilantro, and salsa.
WINE Earthy red Lambrusco: NV Cleto
Chiarli Pruno Nero