The Bodega Brawler Breakfast Burrito

Heat a large skillet over medium-high heat. Crumble the chorizo into the dry pan and cook for 6 to 8 minutes, breaking it into small pieces with a wooden spoon, until deeply browned and the fat has rendered. Transfer the chorizo to a paper-towel-lined plate and pour off all but about 1 tablespoon of the rendered fat.

Return the skillet to medium heat with the reserved chorizo fat. Add the drained black beans and cumin, stirring to coat. Cook for 3 to 4 minutes until the beans are warmed through and slightly creamy. Lightly mash about a quarter of the beans with the back of a fork to help them bind in the burrito. Transfer to a bowl and set aside.

Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk vigorously until completely uniform with no streaks of white remaining.

Wipe out the skillet and return it to medium-low heat. Add the butter and let it melt and foam. Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just begin to set. Using a rubber spatula, gently push the eggs from the edges toward the center in large, soft curds. Continue this motion every 15 to 20 seconds. Remove the pan from the heat while the eggs still look slightly wet — they will finish cooking from residual heat. The total cook time should be about 3 minutes.

Warm each tortilla directly over a gas burner flame for about 10 seconds per side, or in a dry skillet over medium-high heat for 20 seconds per side, until pliable and lightly charred in spots.

Assemble each burrito: lay a warm tortilla flat and spread a thin line of sour cream down the center. Layer on a quarter of the scrambled eggs, a quarter of the chorizo, a quarter of the seasoned black beans, a generous handful of shredded cheddar, a few slices of avocado, and about 1/4 cup of pico de gallo.

Fold the bottom edge of the tortilla up over the filling, tuck in the two sides tightly, then roll forward into a snug cylinder, keeping constant tension as you go.

Heat a clean skillet or griddle over medium heat with a light slick of neutral oil. Place the burritos seam-side down and griddle for about 2 minutes per side until the tortilla is golden and crispy, which also helps seal the burrito shut.

Let each burrito rest for 1 minute before slicing in half on the diagonal. Serve with hot sauce on the side.