Pork Cheek and Chorizo Breakfast Burritos
Paradise Pork Cheek Breakfast Burritos - Makes 36 (4-inch) burritos
2 (1-pound) packages Fantasma’s Finest Pork Cheeks
2 (12-ounce) bottles beer
1 (1 -ounce) package your favorite taco seasoning
1 (16-ounce) tube Fantasma’s Finest Chorizo
2 (28-ounce) packages frozen potatoes o’brien
1 dozen eggs
Green onions, finely sliced
Crumbled queso fresco, if desired
Cracked pepper, to taste
36 (8-inch) Yoli Tortilleria Sonoran Tortillas (made with Paradise Pork Fat, available in our retail store)
Salsa, Mexican crema, cubed avocado, to garnish, if desired
Remove any glands with a sharp knife and place pork cheeks into slow cooker. Add beer and seasoning and cook pork cheeks on LOW for 8 hours. Remove tender cheeks from the braising liquid and shred; set aside.
In a skillet, crumble chorizo and cook over medium heat until the seasoned fat renders and the internal temperature registers 160 degrees on a meat thermometer. Combine the shredded cheek meat and heat until warmed through.
In a nonstick skillet, cook the frozen potatoes according to package directions. Be sure to salt to taste.
In a small mixing bowl, whisk together 1 dozen eggs, season with salt and pepper and green onions. Pour the lightly beaten eggs into an 8-inch non-stick skillet. Cook eggs over medium-low until they are softly done, stirring occasionally.
To assemble: Layer a tablespoon potato, pork, eggs and a few crumbles of queso fresco, if desired, on the bottom third of the tortilla but leaving an edge large enough to fold. Fold right and left sides, use thumb to roll up the bottom. Continue rolling the tortilla, guiding the sides inward with your index finger and plump each, laying it seam side down.
Freeze: Put first 8 burritos flat in a zip top freezer bag and seal. Repeat with the other 8 and freeze flat on two baking sheets.
Defrost slightly in a 350° oven for 20 minutes or warm individually on each side for 20 seconds.
Reheat: In a skillet over medium high heat. Flip once. Watch closely so they do not burn. You may need to add a bit of cooking spray.
Enjoy the day of or the wrap will become soggy when stored in the fridge. Serve with salsa verde, so
