The weighing down and grilling of this breakfast burrito gives it an awesome crunch to go with the big flavours inside. Great made ahead of time too!
Step 1 - In a small bowl, stir together Salsa ingredients and taste for seasoning - reserve.
Step 2 - In a bowl, whisk together eggs, milk, pepper and paprika and aleppo pepper. In a non-stick pan over medium heat, add chorizo sausage meat and cook for 5-6 minutes, until nearly cooked through and browned.
Step 3 - Pour eggs into same pan (adding 1 tbsp EVOO if less than 1 tbsp fat from chorizo in pan) and stir with a rubber spatula. Sprinkle on fleur de sel, once eggs are nearly fully cooked and continue cooking until eggs are cooked and chorizo is cooked through. Remove from heat.
Step 4 - Lay tortilla on flat surface and begin layering in burrito ingredients beginning with egg/chorizo mixture, then both cheeses, and all remaining ingredients. Drizzle Mexican Spice Olive Oil over top for more heat, if desired. Begin by folding up bottom of tortilla over filling, the folding in both sides, carefully to not break the tortilla, then continue to roll up. Sprinkle a little but more cheddar cheese at the end of the tortilla to help the tortilla stick together once the cheese melts. Repeat with remaining tortillas and filling ingredients and set aside.
Step 5 - Heat a non-stick pan over medium-high heat, then drizzle in 1 tbsp EVOO and place a burrito in pan, then weigh down with a smaller skillet, and then place a heavy can on top. Grill burrito for 3-4 minutes per side, then flip over once tortillas is golden brown and crisp. Repeat with other burritos - serve these warm with extra salsa and sour cream.