Recipe courtesy of Molly Yeh
Chorizo and Tot Breakfast Burritos
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 49 g
- Saturated Fat
- 18 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 454 mg
- Sodium
- 1301 mg
When it’s beet harvest on the farm, Molly loves making the farmers field lunches to fill them up during the long working days. This hearty, melty, meaty burrito, stuffed with crispy tots, is the ideal handheld situation to be scarfed on a tractor, and pro-tip: the farmers even can warm these up in aluminum foil on the engines.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 49 g
- Saturated Fat
- 18 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 454 mg
- Sodium
- 1301 mg
Ingredients
Directions
- Place an oven rack in the upper third position. Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Add the potato tots to the prepared pan and spread out in a single layer. Bake in the oven for 30 minutes until extra crispy.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chorizo. Using a wooden spoon break the chorizo into crumbles and cook for 4 to 5 minutes until no longer pink. Add the onion and cook until tender, 5 to 6 minutes. Remove the chorizo-onion mixture to a bowl. Wipe the skillet clean.
- Beat the eggs, salt and several grinds of pepper in a large, spouted measuring cup.
- Return the skillet to medium heat and add a drizzle of olive oil. Scatter in a quarter of the chorizo mixture. Pour a quarter of the egg mixture into the pan and swirl around to coat the bottom of the pan. Sprinkle with a quarter of the shredded mozzarella (1/2 cup). Press a tortilla on top and let cook until the egg is just set, about 2 minutes. Brush oil all over the tortilla. Flip and cook for a few minutes until golden and crisp. Slide the tortilla onto a clean work surface. Add a quarter of the potato tots down the center. Drizzle with sriracha. Roll the tortilla from the bottom up into a sealed cylindrical shape.
- Repeat with the remaining chorizo mixture, eggs, cheese and tortillas.
- To serve, cut in half and serve with ranch dressing and tomatillo salsa.
- The burritos are best eaten as soon as they are made but will keep for a day wrapped in aluminum foil in the refrigerator. Reheat in a 350-degree F oven, still wrapped in foil, until heated through.
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