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Sedona Brunch Burrito
Yield: 24 (1-burrito) servings
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| 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.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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