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 co

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TAGS: Food & Drink