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.
Ingreadient
- 2 tablespoons canola oil, divided
- 4 ounces fresh Mexican chorizo
- ¼ cup finely chopped white onion, plus more for serving
- ¾ cup drained and rinsed canned black beans
- 2 tablespoons finely chopped unseeded jalapeño, plus thin jalapeño slices, for serving
- 2 tablespoons chopped fresh cilantro, plus cilantro leaves, for serving
- Pinch of kosher salt, plus more to taste
- Black pepper, to taste
- 6 large eggs
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
- 4 (8-inch) flour tortillas
- 1 small Hass avocado, cut into 8 wedges
- Tomatillo salsa
Direction
- 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 minutes. Add onion; cook, stirring often, until chorizo is cooked, about 2 minutes. Stir in beans, chopped jalapeño, and chopped cilantro; remove from heat. Transfer mixture 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 combined. Heat remaining 1 tablespoon oil over medium. Add eggs; cook, gently stirring with a rubber spatula, until just scrambled, 1 to 2 minutes. Remove from heat. Transfer eggs to a bowl; cover with aluminum 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 tortilla 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, tortillas, and fillings. Cut burritos in half; serve with onion, jalapeño, cilantro, and salsa.
