Instructions

• Make the shredded chipotle beef (can be prepared up to 2 days in advance): heat 1 tablespoons vegetable oil and 2 tablespoons butter in a large heavy‑bottomed pot or Dutch oven over medium‑high heat until the butter foams.
• Add 2 medium garlic cloves, minced, and 1 medium yellow onions, medium dice. Season with salt and pepper to taste. Cook, stirring occasionally, until the onions are translucent and starting to brown at the edges, about 7 minutes.
• Add 2 chopped chipotles in adobo sauce, plus 1 teaspoon sauce, 3 teaspoons ground cumin, 1 tablespoons smoked paprika, 1 tablespoon chili powder, and 1/4 teaspoon cinnamon. Stir to combine and cook 1 minute more, until fragrant.
• Add 1 pounds beef chuck roast, 1 tablespoon kosher salt, and 1 16 oz. ounce can crushed tomatoes to the pot. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer gently for 4–5 hours, or until the roast is fork‑tender.
• Remove the roast from the pot and let it cool slightly. Using two forks, shred the beef. Return the shredded beef to the pot and stir it into the cooking liquid to keep it moist and flavorful; keep warm or refrigerate if preparing ahead.
• Taste the shredded beef and adjust seasoning with salt and pepper to taste, if needed.
• To assemble the burritos: in a large bowl combine the shredded chipotle beef, 3 cups scrambled eggs, 3 cups cooked tater tots, and 1/4 cup chopped green onions. Mix gently to combine.
• Place the desired amount of filling on a tortilla or wrap, fold and roll to close. Optional: top each finished burrito with a fried egg.