Breakfast Burritos with Chorizo and Crispy Potatoes | America's Test Kitchen

Ingredients

• ¼ cup sour cream
• 2 tablespoons minced canned chipotle chile in adobo sauce
• 2 teaspoons lime juice
• 1 garlic clove, minced
• ¼ teaspoon cayenne pepper
• ¼ teaspoon table salt
• ¼ cup vegetable oil, divided
• 2 cups frozen tater tots, thawed and patted dry
• 8 ounces Mexican-style chorizo sausage, casings removed
• 8 large eggs, beaten
• 3 ounces sharp cheddar cheese, shredded (¾ cup)
• 4 (10-inch) flour tortillas