Add all ingredients for the Pico de Gallo in a medium bowl, season with salt and pepper and gently toss to combine. Cover and set aside.
Add the eggs, 1 teaspoon of chili sauce, salt and pepper in a medium bowl, and whisk until well combined. Set aside.
In a large non-stick skillet, apply medium-high heat and add the oil or ghee. Add the chorizo and cook until lightly browned while pressing down with a slotted spoon to break up the lumps. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
In the same skillet with the cooking fat, add the hash browns and cook until lightly browned on both sides while stirring regularly. Pour in the egg mixture and cook while stirring occasionally until set and fluffy. Transfer to a plate and set aside.
Clean the same skillet with paper towels and apply with medium heat. Cook the tortilla one at time just until warmed through.
Place the tortilla on a flat work surface, add a layer of avocados on the center and followed with the egg mixture. Spread about 1 to 2 tablespoons of Pico de Gallo and sprinkle with cheese on top. Lift the bottom side and fold it upwards to cover the filling. Fold in both sides and roll up tightly to secure the filling. Repeat with remaining ingredients and cut each burrito into halves.
Transfer into individual serving plates, top with extra cilantro and serve with Pico de Gallo and chili sauce on the side.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.