Breakfast Burrito

<p> For the pico de gallo: Combine the tomatoes, jalapeno, onions, coriander and lime juice in a small bowl

Season with salt and pepper

Set aside.</p><p>For the burritos: Heat the oil in a large nonstick skillet over medium-high heat

Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes

Remove to a paper-towel-lined plate using a slotted spoon

Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes

Beat the eggs in a medium bowl until frothy

Sprinkle with salt and pepper and a couple dashes of hot sauce

Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes

Remove from the skillet and keep warm

Wipe out the skillet and return it to the heat.</p><p>Warm the tortillas one at a time in the skillet. </p><p>Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese

Fold in the two sides and roll up tightly

Garnish with the reserved coriander leaves and serve with additional pico de gallo and hot sauce on the side. </p>