From: Executive chef Courtney Parks, Open City, Washington, DC. Yield: 12 servings. 6 oz. clarified butter 24 large eggs, lightly beaten (2 lb., 10 oz. frozen or liquid whole egg product) 12 12" flour tortillas, kept warm 3 cups queso fresco cheese, crumbled 2 lb. (uncooked) chorizo, cooked, drained and crumbled 4 cups cooked black beans, kept warm 1 qt. bottled or fresh ranchero sauce ¾ cup cilantro, chopped Cook and scramble eggs (in batches of 6-8 eggs each) in melted butter ...
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