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5-6
5 minutes
15 minutes
Start by heating a small saucepan with stewed green Chile or enchilada sauce on low heat. Allow it to simmer while you prepare other ingredients.
Preheat another zone of your griddle to medium-high heat. Once hot, add a little olive oil and the shaved ribeye. Chop the ribeye into smaller pieces with spatulas, season with kosher salt and coarse black pepper, and sear until you achieve a nice crust.
While cooking the beef, cook the bacon until crispy. Set aside on paper towels to drain, reserving the bacon fat on the griddle. Once the steak is done, move it to a cooler zone of the griddle and mix the bacon fat with the beef fat.
Spread out the remaining fat on the griddle. Cook the tater tots, cherry tomatoes, and microwave rice in separate piles. Toss the tots occasionally to prevent burning, season the tomatoes with salt and pepper for a soft blistered texture, and add a little water to the rice to steam and soften it. Season the rice with salt, pepper, chopped cilantro, and lime juice. Allow everything to heat through.
When the tots are almost done, make space on the griddle to cook the eggs. Season with salt and pepper, scramble, and add shredded cheese to your preference.
To assemble the burritos, place a large tortilla on a flat surface. Add steak, eggs, tots, rice, tomatoes, bacon, stewed green Chile or enchilada sauce, and additional cheese. Fold the middle edges toward the center and wrap tightly. For added sealing, sprinkle a pinch of shredded cheese on the last edge before folding, then return the burrito to the griddle, cheese side down, to act as a glue. Toast each side lightly until golden brown.
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