El Gordo Burritos

El Gordo Burritos

From: Executive chef Courtney Parks, Open City, Washington, DC. Yield: 12 servings.

6 oz. clarified butter

24 large eggs, lightly beaten (2 lb., 10 oz. frozen or liquid whole egg product)

12 12" flour tortillas, kept warm

3 cups queso fresco cheese, crumbled

2 lb. (uncooked) chorizo, cooked, drained and crumbled

4 cups cooked black beans, kept warm

1 qt. bottled or fresh ranchero sauce

¾ cup cilantro, chopped

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 ⅔ cup cooked egg, ¼ cup queso fresco, about ¼ cup cooked chorizo, ⅓ cup beans, ⅓ cup ranchero sauce and 1 Tbsp. cilantro. Roll up burrito-style and serve immediately.