(FOR CHORIZO) Mix together chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, cloves, and pepper in a large bowl. Add apple cider vinegar and stir until dried ingredients are saturated. Using your hands, add the ground pork and work the spice mixture into the pork.
Preheat oven to 300 degrees F. Add 2 tsp of the olive oil to a large skillet and warm on medium-high heat. Add potatoes and cook until browned on all sides, occasionally flipping them (about 5-10 minutes). Put potatoes into a large bowl and set aside.
Add Chorizo to the skillet and brown the meat, breaking it up into small pieces. Heat until meat is fully cooked, about 10 minutes. Add to a bowl of potatoes and mix; keep warm.
Put the tortillas on an oven-safe plate and place into the oven to warm. Whisk eggs in a bowl and season with salt and pepper. On low heat, add the remaining 2 tsp of olive oil into the skillet. Pour the egg mixture into the skillet and scramble.
Take the tortillas out of the oven and construct burritos. Split the eggs, chorizo, potatoes, salsa, and Monterey jack cheese on the tortillas and roll. (Tip: place ingredients in the center of the tortilla, fold in the shorter ends, and roll from the bottom).