December 1, 2010
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.
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