Recipe Editor
Breakfast burritos
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Ingredients
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1lb/.5kg Frozen tater tots
1lb/.5kg thick cut bacon, cut into bite size pieces
230g/1c water
115oz/440g can pinto beans, drained
116oz/450g can refried pinto beans
Salt
Black pepper
2-3g or 1t cumin
1 lime
10 large eggs
125g or 1/2c heavy cream
Spicy chipotle ranch (recipe below)
Large 10”/25cm tortillas
Oaxaca cheese, grated (sub with chihuahua or pepper jack)
Smashed avocado (roughly combine 2 avos with pinch of salt and squeeze of lime)
Cilantro, chopped
Cotija cheese
Instructions
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Roast tater tots on a sheet tray until crisp - for me, this means 450F/230C for 45 min.
Add cut bacon to a large fry pan with 1c water and heat over high to bring to a simmer for about 5 minutes. When water has evaporated, reduce heat to medium and render fat, stirring occasionally, until bacon is golden and slightly crisped and fat is well rendered.
Transfer bacon pieces to a towel to drain.
To make the beans, combine drained pintos with refried pintos, a large pinch of salt, pepper, cumin, juice ½ lime/1Tbsp. Stir and heat.
To prep the eggs, combine eggs, 3g salt, heavy cream. Whisk to combine.
TO BUILD EACH BURRITO
Wet both sides of a tortilla with water then, warm on both sides in a saute pan over medium heat until just heated through and floppy.
In a separate saute pan over medium heat, add in a squeeze of oil and 3-4oz of the egg mixture, stirring often with a spatula until large curds are formed and eggs are just cooked through.
Lay out tortilla and add a couple of spoons of the refried bean mixture, shredded oaxaca, 8 tots, eggs, smashed avocado, cooked bacon, chipotle ranch/spicy crema, and cotija cheese.
Roll as shown in video @8:38.
Drizzle some oil into a nonstick pan over medium heat, and add burrito to sear, seam side down for about 90 seconds or until golden and crispy. Flip to sear and crisp on the second side.
