Ingredients
2- 14 oz. cans of redy-cut tomatoes.
2- 7 oz, canned dices green chiles.
1 cup of chicken stock/broth
1/2 cup purchased tomatillo salsa
1 TBSP chili powder
2 tsp ground cumin
2 tsp minced jalepeno chile
3 TBSP veg oil
1 1/2 lbs of pork shoulder cut into 1.2 inch cubes
8 oz bulk chorizo sausage
4 eggs beaten
4 Burrito size tortillas
2 1/2 cups grated cheddar cheese
Preparation
Bring first 7 ingrediants to boil. Simmer 20 minutes.
Heat oil and brown pork cubes Add to sauce. Con’t to simmer for at least one (1) hour,
Cook sausage. Add beaten eggs. Cook until eggs are done.
Warm burrito tortillas. Place meat and egg mixture in tortilla. Roll. Ladle pork sauce over filled tortilla. Sprinkle with cheddar cheese.
