This Freaky-Ass Burrito Is Packed with Eggs, Sriracha, and Lamb

During a particularly boozy Chef’s Night Out episode, Miles Thompson, the 28-year-old wunderkind at the helm of Santa Monica’s legendary Michael’s whipped up some unconventional burritos during the obligatory end of night cook.

Using braised lamb necks as a base, he topped these rice-less burritos, or guerreros, as he christened them, with hoisin, Sriracha, pickled cabbage, kewpie mayo, and hard-boiled eggs. These garnishes might sound a little weird together, but they add a sweet, spicy, vinegary, and, yes, eggy dimension to these meaty burritos. They will also make a lot of sense in your booze-filled stomach.

RECIPE: Lamb Neck Burritos

If you can get lamb necks, that’s awesome; we’re calling for easier-to-find lamb shoulder here. Either way, once it’s done cooking, it’s basically just an assembly job that even the sloppiest of drunks can handle.