Prepare Salsa Macha: Start by removing the stems and seeds from the ancho, guajillo, and chile de árbol peppers, and cut them into pieces. In a saucepan, heat 1/4 cup of avocado oil over medium heat. Add minced garlic cloves and dry-roasted peanuts, cooking for about 3-4 minutes until golden brown. Next, toss in the chopped peppers and sesame seeds, toasting briefly until fragrant. Allow the mixture to cool, then stir in balsamic vinegar, sugar, and oregano, blending it to a chunky consistency.

Cook Crispy Golden Potatoes: Dice the gold potatoes into uniform pieces to ensure even cooking. Heat a combination of unsalted butter and olive oil in a large skillet over medium heat. Add the diced potatoes, seasoning with garlic powder, onion powder, smoked paprika, and salt. Cook undisturbed for about 4-5 minutes until a crust forms, then toss the potatoes and continue cooking for another 10-12 minutes or until they are golden and crispy. Adjust seasoning to taste before removing from heat.

Make Scrambled Eggs: While the potatoes are cooking, crack the large eggs into a bowl and whisk until well combined. In a nonstick skillet, melt a tablespoon of butter over low heat. Pour in the whipped eggs and cook gently, stirring occasionally until the eggs are soft and creamy. Pull them off the heat just before they are fully set—residual heat will continue cooking the eggs.

Assemble Burritos: To assemble your Potato Breakfast Burrito, first warm the large flour tortillas in a dry skillet for about 30 seconds on each side. On each tortilla, layer a generous portion of scrambled eggs, crispy potatoes, shredded cheddar cheese, and slices of ripe avocado. Drizzle a spoonful of your homemade salsa macha over the top, folding the sides of the tortilla inward and rolling it up tightly from the bottom.

Serve and Enjoy: Once your burritos are all assembled, serve them warm with extra salsa macha on the side and fresh lime wedges for squeezing over the burrito.