Tots! by Dan Whalen

Author:Dan Whalen
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2018-03-08T19:26:42+00:00

Chapter 3

Tot o’ the Morning to You

Tots at the Breakfast Table

Breakfast Bur-tot-o

Breakfast burritos often have potatoes in them, unlike their rest-of-the-day counterparts. But the taters usually end up getting mushy and kind of disappearing into the burrito, becoming more of a dense filler than a surprising highlight. Tots to the rescue once again! Here they save our breakfast burrito from mundane soggy potatoes and elevate it to a cheesy, eggy, crunch-inflected bur-tot-o.

Makes 2 burritos

Vegetable or peanut oil, for frying

4 ounces loose Mexican chorizo (see Note)

12 frozen tots

4 large eggs

2 large (10-inch) flour tortillas

¼ cup shredded Cheddar cheese

1 large avocado, pitted, peeled, and thinly sliced (optional)

½ cup pico de gallo

1 Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Remove the chorizo from the pan with a slotted spoon, leaving the fat behind.

2 Add the tots to the fat and cook over medium-high heat, turning occasionally, until browned and crisp on all sides, about 3 minutes per side. Remove from the pan and let drain on paper towels.

3 There should still be enough fat in the pan to cook the eggs, but if not, add a little more oil to coat the pan. Crack the eggs, one by one, into the pan and cook over medium heat, flipping once during cooking, until the whites are set but the yolks are still runny, about 3 minutes.

4 Meanwhile, place each tortilla on a microwave-safe plate and divide the cheese between them. One at a time, microwave each tortilla on high heat to soften the tortilla and melt the cheese slightly, about 30 seconds.

5 Build each burrito in a warm tortilla, beginning with slices of the avocado (if using), then 6 of the tots, followed by half of the cooked chorizo, 2 of the eggs, and half of the pico. Roll your burritos in the classic burrito shape by folding one edge over the filling, then folding up and tucking in the sides, and then rolling it into a tight cylinder. Wrap with aluminum foil to help retain the shape and give it that traditional burrito-shop feel.

6 Serve immediately.

NOTE: Mexican chorizo is an uncooked sausage mixture that’s typically sold loose (unlike Spanish chorizo, which is stuffed into a casing and dried). You can find it with the other raw meats at a supermarket.

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