40 minutes
A delicious and hearty breakfast burrito filled with crispy tater tots, spicy chorizo, cheesy scrambled eggs, and a flavorful chipotle sour cream.
cups
Chipotle Chile In Adobo Sauce, minced
tablespoons
teaspoons
Garlic, minced
cloves
teaspoons
teaspoons
Vegetable Oil, divided
cups
Frozen Tater Tots
cups
Mexican-style Chorizo Sausage, casings removed
0 oz
each
cups
Flour Tortillas
each
1. Prepare the Chipotle Sour Cream
Stir together the sour cream, minced chipotle chile, lime juice, garlic, cayenne pepper, and salt in a bowl. Set this aside to let the flavors meld.
2. Cook the Tater Tots
Heat 3 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is shimmering, add the thawed and patted-dry tater tots. Press them with a spatula or the bottom of a measuring cup to flatten them slightly. Cook the tater tots until they are deep golden brown and crispy, about 4 minutes per side. Transfer the tater tots to a paper towel-lined plate to drain.
3. Cook the Chorizo
In the same skillet, add the chorizo sausage and cook over medium heat. Break up the meat with a wooden spoon and cook until it is browned and cooked through, about 6 to 8 minutes. Remove the chorizo from the skillet and set aside.
4. Scramble the Eggs
Reduce the heat to medium-low and add the beaten eggs to the skillet. Cook, constantly scraping the bottom of the skillet with a heat-resistant rubber spatula until the eggs are clumped and slightly wet, about 2 minutes. Sprinkle the shredded cheddar cheese over the eggs and continue to fold the eggs until the cheese is melted and the eggs are just set, about 30 to 60 seconds. Remove from heat.
5. Warm the Tortillas
Wrap the flour tortillas in a damp dish towel and microwave them for about 1 minute to warm and soften them. This will make them easier to fold and less likely to tear.
6. Assemble the Burritos
Spread a generous tablespoon of the chipotle sour cream down the center of each tortilla, leaving a 1-inch border. Divide the crispy tater tots and the cheesy scrambled eggs among the tortillas. Fold the sides of each tortilla over the filling, then roll them tightly from the bottom up.
7. Crisp the Burritos
Heat the remaining 1 tablespoon of vegetable oil in the skillet over medium heat. Place the burritos seam side down in the skillet and cook until they are crisp and golden, about 1 minute per side.
Use black beans, corn, bell peppers, cumin, salsa, and avocado.
Add slices of avocado or a dollop of guacamole.
Use sautéed mushrooms or spinach, plant-based cheese or omit it, and add zucchini or tomatoes.
Substitute chorizo with bacon and add in avocado with sharper cheddar cheese.
Use sweet potatoes or a mix of purple, red, and gold potatoes.
Toast rolled burritos seam-side down in a hot, dry skillet to seal and add a crunchy texture.
Warm tortillas to make them pliable, keep ingredients centered, and fold sides in before rolling tightly to prevent spillage and ensure a balanced bite.
Start with high-quality, fresh chorizo from a local butcher or specialty store for the best flavor.
Whisk eggs with salt, cook over low heat for creamy curds, and remove from heat when slightly runny for perfect texture in the burrito.
Cook chorizo over medium heat to render the fat and use the infused oil to fry the potatoes, ensuring small crumbles for even distribution.
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