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El Gordo Burritos
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Clarified butter
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6 oz. |
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Eggs, lightly beaten
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2 lb. 10 oz.*
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24 large |
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Flour tortillas, kept warm
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12 (12-inch size)
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Queso fresco cheese, crumbled
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Approx. 12 oz.
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3 cups |
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Chorizo, cooked, drained, and crumbled
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2 lb. (uncooked)
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Cooked black beans, kept warm
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Approx.1 lb. 8 oz.
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4 cups |
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Bottled or fresh ranchero sauce
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32 oz.
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1 qt. |
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Cilantro, chopped
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2 oz. |
3/4 cup |
- Cook and scramble eggs (in batches of 6-8 eggs each) in melted butter over low heat until eggs are firm throughout with no visible liquid egg remaining. Keep warm.
- To serve, layer each tortilla with about 2/3 cup cooked egg, 1/4 cup queso fresco, about 1/4 cup chorizo, 1/3 cup beans,1/3 cup ranchero sauce and 1 tablespoon cilantro. Roll up burrito-style and serve immediately.
* 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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