Begin crafting the smoky salsa macha by removing the stems and seeds from the ancho, guajillo, and chile de árbol peppers. Chop them finely and heat avocado oil in a skillet over medium heat. Add the garlic cloves and peanuts, cooking until golden and fragrant, approximately 10 minutes. Stir in the chopped peppers and sesame seeds, toasting briefly for an additional 2 minutes. Cool the mixture and blend with balsamic vinegar, sugar, salt, and oregano until you achieve your desired texture.

While the salsa cools, prepare the gold potatoes. Dice them into ½-inch pieces and toss them with garlic powder, onion powder, smoked paprika, and salt. Heat a large skillet over medium-high heat with avocado oil and butter. Add the seasoned potatoes and let them rest undisturbed for about 4-5 minutes to form a crispy crust, then flip occasionally while cooking for another 10-12 minutes, until deeply golden and crispy. Season to taste, then set aside to keep warm.

In a mixing bowl, whisk the eight large eggs until well combined and fluffy. Heat a nonstick skillet over low heat and add a tablespoon of butter. Pour in the eggs and stir continuously, allowing them to cook gently. Remove from the heat when they are still glossy and slightly undercooked.

Warm the large flour tortillas in a dry skillet for about 30 seconds on each side until pliable. Layer each tortilla with a generous portion of the scrambled eggs, crispy potatoes, shredded cheddar cheese, sliced avocado, and a dollop of the smoky salsa macha. Carefully roll the tortillas tightly, tucking in the sides as you go.

Once all the burritos are assembled, serve them warm with extra salsa macha on the side for drizzling. You may also garnish with fresh cilantro or a dollop of sour cream if desired.