Crispy Tater Tot Waffle Totchos with Chorizo and Egg Step-by-step instructions

Before you start

Before you start, make sure your tater tots are thawed. You can thaw them in the refrigerator overnight or at room temperature for about 30 minutes. Preheat your waffle iron to 205°C (400°F) and grease it lightly.

Have all your toppings ready: cook the chorizo and egg just before assembling, and have the pico de gallo and avocado crema at hand. This recipe comes together quickly, so having everything prepped makes the process smooth.

Instructions

Crisp the Waffle

1. 1Prep the waffle iron
   Preheat the waffle iron to 205°C (400°F). Grease the grids lightly with nonstick spray or a little oil. In a bowl, toss the thawed tater tots with the shredded Monterey Jack so the cheese is distributed evenly.
   Look for The waffle iron should be hot and lightly greased.
   Tip Thaw the tater tots just until they are pliable but still cold—this helps them pack tightly.
2. 2Pack the tater tots
   Arrange the tater tots and cheese mixture tightly edge-to-edge across the waffle iron, covering the entire grid. Press down firmly with a spatula to compact them into an even layer.
   Look for The tater tots should form a single layer with no gaps.
   Tip Don't overfill—leave a little room for the tots to expand as they cook.
3. 3Cook the waffle
   Close the waffle iron and press firmly. Cook for 6 minutes, or until the tater tots are golden brown and crispy and have fused into a unified waffle shape.
   Look for The waffle should be deep golden and crisp to the touch.
   Tip Resist opening the lid too early—let it cook undisturbed for the full time.

At the end of this phase, the waffle iron should be hot and greased. The tater tots and cheese are packed tightly into the iron, and you're ready to close the lid.

The iron should sizzle as the tots hit the hot surface, and the smell of potatoes and melting cheese will fill the kitchen.

Cook the Toppings

4. 4Cook the chorizo
   While the waffle cooks, heat a skillet over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a spatula, until it is browned and crispy, about 5 minutes.
   Look for The chorizo should be sizzling and browned with crispy edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if needed, but a little oil helps the chorizo crisp.
5. 5Cook the egg
   In the same skillet or a separate one, cook the sunny-side egg over medium heat until the whites are set and the yolk is still glossy and slightly soft, about 3 minutes. For a fully cooked yolk, flip and cook 1 minute more.
   Look for The whites should be opaque and set, the yolk still glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a nonstick skillet and a little butter or oil for easy release.

The chorizo should be browned and crispy, with a deep red color and a spicy aroma. The egg should have set whites and a glossy yolk. The skillet should be sizzling, and the kitchen should smell of chorizo and eggs. Everything should be hot and ready to assemble.

Assemble and Serve

6. 6Assemble the totchos
   Carefully remove the waffle from the iron and place it on a serving plate. Top with the crispy chorizo, a spoonful of pico de gallo, and the sunny-side egg. Drizzle with avocado crema.
   Look for The waffle should be crisp, the chorizo hot, and the egg perfectly cooked.
   Tip Pull a cheesy corner to show off the melted cheese inside.

The waffle should be golden and crisp, with melted cheese visible between the tots. The chorizo, pico de gallo, and egg are piled on top, and the avocado crema is drizzled over. The dish looks vibrant and inviting, with contrasting textures and colors. Serve immediately for the best crunch.

Common mistakes

One common mistake is overfilling the waffle iron, which can cause the tots to spill over and not fuse properly. Stick to the amount specified and press down firmly.

Another mistake is opening the waffle iron too early—this can cause the tots to stick and tear. Let it cook for the full 6 minutes without peeking. Also, don't skip the cheese between the tots; it helps bind them together and adds flavor.

How to tell it’s done

The waffle is done when it is deep golden brown and crispy to the touch. The tater tots should be fully cooked and easily pull apart in crispy chunks. The chorizo should be browned and crispy, with an internal temperature of 160°F (71°C).

The egg is done when the whites are set and the yolk is glossy and slightly soft, or fully cooked if you prefer. If you're cooking the egg to a fully set yolk, reach an internal temperature of 160°F (71°C) for safety.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part