‍Garlic Oil:

1. Add the garlic and oil to a small saucepot. Set over medium-low heat and cook, stirring occasionally, until the garlic is completely tender and lightly golden brown, about 10–15 minutes. Keep the heat gentle to avoid browning the garlic too quickly.
2. Strain the garlic from the oil through a fine-mesh strainer. Reserve both the garlic and oil separately and let cool to room temperature.

‍Jalapeño Sauce:

1. Char the jalapeños on all sides over an open flame or under the broiler until the skins are completely blackened.
2. Transfer the jalapeños to a bowl and cover tightly with plastic wrap. Let steam for about 5 minutes to soften the peppers and loosen their skins. Peel away the charred skin using a damp paper towel. Remove and discard the stems.
3. Add the jalapeños to a blender along with the egg yolks, lime juice, lime zest, reserved confit garlic, cilantro, and a generous pinch of salt. Blend on medium until smooth, adding a small splash of water only if necessary to get the mixture moving.
4. Increase the speed to medium-high and slowly stream in the reserved garlic oil until the sauce is thick, smooth, and emulsified. You may not need all of the oil depending on your desired consistency. Taste and adjust with salt and additional lime juice as necessary. Refrigerate until ready to serve.

‍Chorizo:

1. Bring a small pot of water to a boil. Add the guajillo, ancho, and árbol chiles, cover, and reduce the heat to low. Simmer until the chiles are softened and pliable, about 3–5 minutes. Remove the chiles, reserving ½ cup (120mL) of the soaking liquid.
2. Add the rehydrated chiles to a blender along with the cinnamon, onion powder, coriander, cumin, salt, garlic, and vinegar. Blend on high, adding the reserved chile water a splash at a time as needed, until the mixture forms a smooth purée. Let cool completely to room temperature.
3. Add the ground pork and chile purée to a large mixing bowl. Using gloved hands, mix until evenly incorporated and slightly tacky. Cover and marinate for a minimum of 2 hours, ideally overnight.
4. Lightly coat the bottom of a large skillet with neutral oil and set over medium-high heat. Once hot, add the chorizo and press it into an even layer. Leave undisturbed to sear for 2–3 minutes.
5. Use a potato masher or wooden spoon to break the pork into small crumbles. Continue cooking, stirring occasionally, until cooked through and deeply caramelized in spots, about 5–8 minutes. Taste and adjust with salt as necessary. Remove from the heat and keep warm for assembly.

‍Hashbrowns:

1. Heat at least 2” (5cm) of neutral oil in a Dutch oven or heavy-bottomed pot to 350°F (177°C).
2. Working in batches as necessary, deep-fry the frozen hash browns according to package directions, or until golden brown and crispy, about 3–5 minutes.
3. Transfer to a wire rack set over a baking sheet and immediately season to taste with salt. Cut each hash brown in half crosswise for assembly.

‍Eggs:

1. Crack the eggs into a large mixing bowl and whisk until completely homogeneous.
2. Heat a large nonstick skillet over medium heat. Add the butter and swirl until melted and foamy but not browned. Add the eggs and season to taste with salt.
3. Using a rubber spatula, constantly stir and fold the eggs, scraping along the bottom and sides of the skillet. Move the skillet on and off the heat as necessary to control the temperature and develop small, tender curds.
4. Continue cooking until the eggs are softly set but no longer runny; they should be slightly softer than you ultimately want them since they’ll continue cooking during assembly and toasting. Remove from the heat.

‍Assembly:

1. Season the avocado slices with flaky salt and lime juice to taste. Warm the flour tortillas until hot and pliable. Place one tortilla on a clean work surface.
2. Across the lower third of the tortilla, layer the chorizo, scrambled eggs, 2 hash brown halves, seasoned avocado, and Oaxaca cheese. Be careful not to overfill.
3. Fold the left and right sides of the tortilla inward over the filling, then tightly roll from the bottom up to form a burrito. Repeat with the remaining tortillas and filling.
4. Heat a large skillet over medium heat. Place each burrito seam-side down and toast until golden brown, about 1–2 minutes. Rotate and continue toasting until golden and crisp on all sides and the cheese is melted.
5. Slice each burrito in half, serve with the jalapeño sauce, and enjoy!