| Description: | Soft scrambled eggs with chorizo, black beans, and tomatillo salsa in a flour tortilla |
| Date: | 12.24.18 |
| Allergens: | Dairy, egg, onion, garlic, gluten |
| Plating: | Tavern plate |
| Price: | $ 11.00 |
| Portion | Plate Component | ||||
| 1 Tbl. | Whole butter | ||||
| 2 oz. | Chorizo, rendered | ||||
| 1 each | Hangtown kit | ||||
| 4 oz. | Black beans | ||||
| 3 Tbl. | Tomatillo salsa | ||||
| 1 each | Flour tortilla | ||||
| 1 each | Strawberry | ||||
| 1 slice | Orange slice | ||||
Place the butter and chorizo into a non-stick pan, and place over high heat. When butter sizzles, add the egg kit, and scramble until almost set.
As the eggs cook, heat the beans in a second pan, and heat the tortilla on the griddle until it puffs.
Spoon the hot beans into the center of the tortilla, then pour the eggs over the beans. Lay the cheese over the eggs as shown, then spoon the salsa over the top. Roll into a burrito.
Transfer to a warm plate, then top with grated cheddar cheese, sour cream, and green onions.
Rendered Chorizo
Place the raw chorizo into a suitable pot, then place over high heat. Cook, stirring occasionally, until the meat is completely cooked and broken into tiny pieces. Drain, cool, and portion into 2 oz. bags.