In a large skillet, heat over medium-high heat, adding 1 pound of fresh Mexican chorizo. Cook for 7-8 minutes, breaking it apart with a spatula until nicely browned and fully cooked. Transfer chorizo to a plate, reserving drippings in the skillet.

In the same skillet with reserved drippings, add 2 cups of pre-cooked russet potatoes, 1 diced yellow onion, and 1 diced poblano pepper. Cook on medium heat for about 5-8 minutes. Stir occasionally until crispy.

In a separate non-stick pan, melt 2 tablespoons of unsalted butter over medium heat. Whisk together 6 large eggs with a pinch of kosher salt and black pepper, then pour into the pan. Cook for approximately 3-4 minutes until fluffy.

Warm 4 large beef tallow flour tortillas until pliable. Layer scrambled eggs, cooked chorizo, and sautéed potato mixture on each tortilla. Add shredded Monterey Jack cheese and desired toppings.

Fold in the sides of each tortilla, then roll from the bottom upwards to secure the filling tightly, ensuring they are snug.

For a crispy finish, heat oil in the same skillet over medium heat. Place rolled burritos seam-side down and toast for about 2-3 minutes until golden brown.