Cook the frozen hash brown patties or tater tots according to package instructions, typically in a preheated oven at 450°F for about 20 minutes until golden and crispy.

In a large skillet over medium heat, add the Mexican chorizo sausage and finely diced onion. Sauté for about 7-10 minutes, stirring occasionally, until the chorizo is browned and slightly charred, and the onions are translucent.

Whisk together large eggs, salt, and freshly cracked black pepper in a bowl. Using the reserved drippings from the chorizo, pour the eggs into the same skillet over medium-low heat. Stir gently and cook for about 3 minutes, until the eggs are just set.

On a flour tortilla, place a crispy hash brown or a few tater tots in the center, followed by a generous scoop of scrambled eggs, a handful of shredded cheese, and the chorizo-onion mixture.

Carefully roll each tortilla tightly, folding in the sides to secure the filling. Place the burritos seam-side down in a preheated sandwich press or skillet over medium heat. Cook for about 2 minutes, or until the tortillas are lightly browned and crispy.

Remove the burritos from the heat and slice them in half if desired. Serve immediately alongside your favorite salsa for dipping.