Brunch Burrito
Servings 24
Often, during family visits, I serve a brunch as breakfast and lunch. My niece and family love a different dish for each occasion. They loved this Brunch Burrito and they ask for it frequently. I adjust the quantity according to the number of guests at my home, but I usually prepare 12-15. And she packs the remainder burritos in foil paper and takes them to be freezed at her home in Ponce.

2 lb. lean pork shoulder, cut in 1/2 inch cubes
2 lb. 12 oz. canned diced tomatoes
1 lb. 5 oz. diced pimentos (I use red)
3 cups chicken broth
1-1/2 cups tomatillo salsa (mild)
3 Tbsp. Mild Chile powder
2 Tbsp. diced jalapenos
1 Tbsp. ground cumin
salt and pepper to taste.
2 lb. chorizo or turkey sausage
48 large eggs, beaten
24 (8-9 inch) flour tortillas, warmed
6 cups shredded cheddar cheese
1-1/2 cups chopped cilantro

In non stick or spray coated stockpot or steam jacketed kettle, brown pork cubes. Drain off fat. Add diced tomatoes, pimentos, broth, salsa, chili powder, jalapenos and cumin. Simmer, uncovered, until pork is tender and fully cooked, about 1 hour. Season with salt and pepper, if desired. Keep warm. Cook and crumble chorizo in large non stick skillet until thoroughly cooked and browned. Drain off fat; keep warm. In another large non stick skillet, cook eggs over medium heat until firm throughout with no visible liquid egg remaining. Combine sausage with eggs; keep warm. To serve: portion about 2/3 cup cooked egg mixture down center of tortilla. Sprinkle 2 tablespoons cheese over filling. Roll up burrito style. Place seam side down into oval casserole or onto an oven-proof plate. Ladle 1/2 cup heated sauce, 2 tablespoons cheese and chopped cilantro over each burrito. Place under broiler to melt. Garnish with chopped cilantro. Serve immediately. Repeat with remaining tortillas.