CRUNCHY CHORIZO BREAKFAST BURRITOS

PG tested For chipotle sour cream

⅓ cup sour cream

1 or 2 chipotle chiles in adobo sauce, minced, plus 1 tablespoon sauce

Juice from ½ lime Salt

For burritos

3 tablespoons vegetable or canola oil, divided

2 cups thawed frozen tater tots

12 ounces chorizo sausage, casings removed (I used Salvadoran style)

8 large eggs, beaten with a little water or milk

2 green onions, diced 1 cup shredded Mexicanstyle cheese

½ cup roasted tomato salsa or pico de gallo, optional

6 10-inch flour tortillas In small bowl, stir together sour cream, minced chipotle chiles and sauce and lime juice until well blended. Add a pinch of salt, stir and then set aside while you prepare the burritos.

Make burritos: In large nonstick skillet, heat 2 tablespoons oil until hot and shimmering. Add tater tots to pan in a single layer and, using a spatula, press into bottom of pan to flatten. Cook tots until they are golden brown and crispy, about 2-3 minutes on each side. Transfer to a papertowel lined plate and set aside while you make the eggs.

Wipe skillet clean with a damp paper towel, bring to medium heat and add chorizo. Cook sausage, breaking it up with a wooden spoon as you go, until it is crumbly (it should look like ground meat), and is well browned and slightly crispy.

Add beaten eggs and cook until they start to set, using a rubber spatula to toss and turn the eggs as they cook to keep them from sticking to the bottom of the pan. Stir in chopped green onion and toss gently to combine.

Reduce heat to low, and sprinkle shredded cheese on top of eggs, then gently fold in. Cook until cheese starts to melt, about 30 seconds. Remove from heat and cover to keep egg mixture warm while you prepare the tortillas.

Wrap tortillas in a damp paper towel and microwave for about 10 seconds to soften. To assemble burritos, spread a tablespoon of chipotle sour cream on the bottom third of each tortilla, leaving a ¾-inch border. Layer one-sixth of the tater tots on top of the sour cream, followed by one-sixth of the egg mixture.

Fold sides of tortilla over filling, then fold up the bottom and roll tightly around filling.

Wipe the skillet clean again with a paper towel, then add remaining 1 tablespoon oil and heat until shimmering over medium heat. Place burritos in pan, seam side down, and cook until they’re golden and crispy, turning once, about 1-2 minutes per side.

Serve warm with salsa or pico de gallo on the side, or slice and wrap in aluminum foil for breakfast on the go.

Makes 6 burritos.

—