Preparation Steps:

• Start by seasoning the beef chuck roast with kosher salt. In a slow cooker, heat butter and vegetable oil over medium heat in a skillet. Add the minced garlic and diced onions, sautéing until softened and fragrant, about 3-4 minutes.
• To the skillet, add the chopped chipotles in adobo sauce, ground cumin, smoked paprika, chili powder, and cinnamon. Stir for about a minute until the spices bloom. Pour in the crushed tomatoes and mix thoroughly.
• Transfer the onion and spice mixture over the seasoned beef in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shreds with a fork. Once cooked, shred the beef and mix it with the sauce.
• In a mixing bowl, whisk together the eggs. In a clean skillet, add a touch of butter and scramble the eggs over medium heat until fluffy and just set. Remove from heat.
• Prepare the tater tots according to package instructions, achieving that perfect crispy texture.
• Lay out your large tortillas and begin with a generous spoonful of shredded chipotle beef, followed by scrambled eggs, crispy tater tots, and a sprinkle of chopped green onions. Roll the tortilla tightly to secure all the delicious fillings inside.
• Slice the burritos in half for easy handling, and serve them warm with your favorite salsa or hot sauce on the side.