From @Joshua Weissman Recipes
1 hr · Serves 4
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Ingredients
Add the garlic cloves and oil to a small saucepan over medium-low heat.
Gently cook until the garlic is lightly caramelized and totally soft.
Keep the heat low so the garlic doesn't burn.
Strain through a metal fine-mesh strainer, reserving both the garlic and the garlic-infused oil.
Do not use a plastic strainer with hot oil.
Char the jalapeños directly over a flame, under a broiler, or with a blowtorch until blackened all over, 2–4 minutes.
Transfer to a bowl, cover with plastic wrap, and let steam for 2 minutes to loosen the skins.
Use a damp paper towel to peel the charred skin off the jalapeños.
Remove the stems from the jalapeños.
Add the jalapeños, egg yolks, lime juice, lime zest, all of the cooked garlic, cilantro, and a pinch of salt to a blender.
Start blending on medium speed, gradually increasing to high, adding a splash of cold water if too thick.
With the blender running, slowly stream in 1/2 to 3/4 of the reserved garlic oil until thick, creamy, and emulsified.
Season with additional salt and lime juice to taste, blend to incorporate, and set aside in the refrigerator.
Remove the stems and seeds from the guajillo, ancho, and chile de árbol peppers.
Submerge the dried chilis in a small pot of boiling water, lower the heat, and simmer until soft and rehydrated, 3–5 minutes.
Transfer the rehydrated chilis to a blender using a slotted spoon.
Add the cinnamon, onion powder, coriander, cumin, kosher salt, crushed garlic, white vinegar, and a splash of the hot chili soaking water.
Blend on high until a thick, smooth paste forms.
In a large bowl, mix the ground pork with the chili paste until fully incorporated and uniform.
For the best flavor, wrap in plastic and chill overnight in the refrigerator before cooking.
Heat a large skillet over medium-high heat with a tiny splash of oil, then press the chorizo into the pan in one large layer like a burger patty.
Let it sear without moving for 2–3 minutes.
Use a potato masher or wooden spoon to break the chorizo into fine crumbles, continuing to cook until browned, crispy, and cooked through, 5–8 minutes.
Heat deep-frying oil to 350°F (176°C) in a heavy pot.
Fry the hash brown patties until golden brown and crispy, 2–4 minutes.
Drain on a wire rack and season immediately with a light touch of salt while hot.
Crack the eggs into a large bowl and whisk until smooth and homogeneous.
Melt the butter in a large non-stick skillet over medium heat.
Pour in the whisked eggs and season the surface lightly with salt.
Cook the eggs by constantly moving the pan and scraping the edges, pulling the pan on and off the heat repeatedly to form delicate, soft curds without overcooking.
Remove from the heat while still slightly moist and transfer to a tray to stop the cooking.
Slice the avocados in half, remove the pits, peel, and cut into thick 1/2-inch slices.
Season the avocado slices with flaky salt and a squeeze of fresh lime juice.
Slice the fried hash browns in half lengthwise.
Lay a large flour tortilla flat and layer the lower third with cooked chorizo, scrambled eggs, halved hash browns, avocado slices, and shredded Oaxaca cheese.
Fold the sides inward and roll tightly into a secure burrito.
Place the burrito seam-side down in a skillet over medium heat and toast for 1–2 minutes per side until golden brown and crispy all around.
Slice in half and serve immediately with the jalapeño sauce poured over top or on the side for dipping.
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