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Huevos Rancheros Burritos variation

List of Ingredients




You have to scale this. See my hints page for that. This is a food service recipe. Remember if you are serving a whole burrito that cuts the yield to 50 servings

Yield: 100 servings
Portion size: 1/2 burrito

8 pounds frozen shredded-style hash browns*
2 pounds finely chopped onions
2 tablespoons black pepper
12 ounces vegetable oil
8 pounds eggs, beaten
6 pounds, 10 ounces salsa
3 pounds, 2 ounces shredded Cheddar cheese
50 burrito-size flour tortillas (10-inch), warmed

Cook hash browns, onions and pepper with oil 5 to 7 minutes or until potatoes are golden brown, stirring occasionally. Pour eggs over potato mixture. Cook, stirring occasionally, until mixture is set.

For each serving, portion 2/3 cup (#6 scoop) egg-potato mixture evenly in center of tortilla.
Top with 2-ounce ladle (1/4 cup) salsa and 1 ounce cheese. Fold up as a burrito. Cut in half. Serve or transfer to heated holding unit.

*Dehydrated shredded hash browns may be substituted. Rehydrate potatoes in hot water (140 to 160°F) 30 minutes prior to using.

Chicken Tater Olé Variation: Prepare hash browns with onions as above, substituting 12 1/2 pounds cooked diced chicken and 3 quarts canned or frozen corn, drained, for eggs. Heat chicken mixture thoroughly.




Recipe