Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles.
Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off.
Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit.
Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce.
Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth.
For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro.