1-First Step: Dice the potatoes and bacon as specified, then cook the diced potatoes on the griddle with the cooking oil, seasoning with salt and pepper until they soften and brown.

2-Second Step: Cook the chorizo and bacon separately on the griddle, spreading them thinly for even cooking until they’re fully browned and crispy.

3-Third Step: Scramble the eggs last over medium-low heat to keep them soft and prevent burning, then combine everything on the griddle.

4-Fourth Step: Mix in the shredded cheddar and Oaxaca cheeses until they melt, then warm the tortillas on a separate part of the griddle over low heat.

5-Fifth Step: Assemble each burrito by placing a warm tortilla on a flat surface, scooping the mixture into the center, folding two parallel sides inward about two inches, tucking in the corners, and rolling tightly.

6-Sixth Step: Finish by cooking the burrito on the griddle at medium heat, folded side down for 30 seconds to seal, then flip and cook the other side for another 30 seconds until a brown crust forms.