In a large skillet, add the ground pork and chorizo seasoning over medium high heat. Stir every few minutes, making sure to break up the ground pork and that seasoning is well incorporated. When just cooked through, remove from pan and set aside.
Preparing the Burrito Filling
In the same skillet, melt the butter over medium heat and add the onions and hatch green chile. Sauté until onions are translucent. Push onions and green chile to the sides of the pan.
If needed, add a small pat of butter to the center of the pan. Crack all 12 eggs into the center, stirring while they set.
Once they have begun to form, start mixing in the onions and chile until the eggs are mostly formed.
Return the chorizo pork to the pan and stir to combine.
Add the cheese to the pan and stir to combine and fully melted.
Assembling the Burritos
On each tortilla, spread sour cream. Then add the burrito meat mixture in a line down the center and fold or roll.
Serve hot with avocado or hot sauce as desired!
Notes
I often make the chorizo ahead of time and store in the fridge. Then I make a burrito whenever I feel like it by following the instructions, but using 1 tablespoon of onion and green chile each, 2 eggs, and 1 tablespoon of cheese.Make a single burrito even easier by chopping 2 slices of bacon and frying them with the onion and green chile in your personal burrito!