Breakfast Burritos with Chorizo and Crispy Potatoes
It's never too early for extra-crispy tater tots.
Keywords
- Mexican
- Pork
- Eggs
- Fruits & Vegetables
- Latin America & Caribbean
- Eggs & Dairy
- Cheese
- Breakfast & Brunch
- Potatoes
- Meat
- Main Courses
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Cooking tools:
- Nonstick skillet
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Spatula
- Paper towel
- Plate
- Kitchen towel
- Stove
- Microwave
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
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