 |
Sedona Brunch Burrito Yield: 24 (1-burrito) servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| Lean pork shoulder, cut in 1/2-inch cubes | 2 lb. | - | ||||
| Canned diced tomatoes | 2 lb. 12 oz. | - | ||||
| Canned diced chilies | 1 lb. 5 oz. | - | ||||
| Chicken broth | 24 oz. | 3 cups | ||||
| Tomatillo salsa | 12 oz. | 1-1/2 cups | ||||
| Chili powder | - | 3 Tbsp. | ||||
| Jalapeños, diced | - | 2 Tbsp. | ||||
| Ground cumin | - | 1 Tbsp. | ||||
| Salt and pepper | - | To taste | ||||
| Chorizo or turkey sausage | 2 lb. | - | ||||
| Eggs, beaten | 5 lb. 4 oz.* | 48 Large | ||||
| Flour tortillas, warmed | Approx. 2 lb. | 24 (8- to 9-in.) | ||||
| Cheddar cheese, shredded | 1 lb. 8 oz. | 6 cups | ||||
| Chopped green onions or sliced olives | - | 1-1/2 cups |
- DIRECTIONS
- » In nonstick or spray-coated stockpot or steam-jacketed kettle, brown pork cubes. Drain off fat.
- » Add diced tomatoes, chilies, broth, salsa, chili powder, jalapeños, and cumin.
- » Simmer, uncovered, until pork is tender and fully cooked, about 1 hour. Season with salt and pepper, if desired. Keep warm.
- » Cook and crumble chorizo in large nonstick skillet until thoroughly cooked and browned. Drain off fat; keep warm.
- » In another large nonstick skillet, cook eggs over medium heat until firm throughout with no visible liquid egg remaining. Combine sausage with eggs; keep warm.
- » To serve: portion about 2/3 cup (#6 scoop) cooked egg mixture down center of tortilla.
- » Sprinkle 2 tablespoons cheese over filling. Roll up burrito-style.
- » Place seam side down into oval casserole or onto oven-proof plate.
- » Ladle 1/2 cup heated sauce, 2 tablespoons cheese, and 1 tablespoon green onion or olives over each burrito. Place under broiler to melt. Serve immediately. Repeat with remaining tortillas.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).