There’s no way to get authentic green chile outside of New Mexico, that is just a fact. It tastes different everywhere else because the chiles are native to the area, but that doesn’t mean we can’t get an insanely delicious breakfast burrito elsewhere. This recipe is focused on transporting out taste buds down south, so we can experience the warmth, depth, and richness of these chiles. There were tons of recipes I wanted to tackle, but seeing as I love breakfast, it felt right to start with a breakfast burrito recipe. Try making either or both of these chile sauces and store them in the fridge for around a week. Either of them are delicious paired with just about anything.
Ingredients for 3 burritos
Tortillas - enough for 3 80g tortillas
150g all-purpose flour
3g kosher salt
1.5g baking powder
22g lard
70g warm water
Red Chile Sauce
35g new mexico chiles
3 cloves garlic
3g salt + more
2g sugar
Splash vinegar
Green Chile Sauce
130g chiles
200g chicken stock
½ yellow onion
3 cloves garlic
Spoon of flour
Garlic powder
Onion powder
Cumin
Salt / lots of it
6 eggs for scrambled eggs
2 russet potatoes shredded
2-3 strips of bacon per burrito
Cheddar cheese
To make our tortillas, mix your flour, salt and baking powder in a large bowl. With your fingers, mix in your lard until it's completely incorporated and there are no large chunks left. Add your warm water and knead with your hands for 5 minutes, or until smooth. Let that sit in a covered bowl for about an hour for the dough to relax.
While that rests, we can work on the red and green chile sauces. For the red sauce, cut the tops off the dried red chiles and remove the seeds. Simmer the chiles and peeled garlic in water until soft (approximately 15-20 minutes). Blend the softened chiles and garlic with a few spoons of the cooking liquid, salt, white sugar, and rice vinegar until smooth. Taste this to make sure the salt amounts are correct.
That can hang out while we prep the green chile sauce. This one needs to cook for a little while so keep that in mind. Sauté minced garlic and onion in a little oil until softened. Add a tablespoon of all-purpose flour and cook for a minute. Slowly add chicken stock, then incorporate diced green chile and season with salt, pepper, garlic powder, cumin, and onion powder. Let this simmer on medium low for at least 30 minutes. This will thicken as it cooks and you'll need to adjust the seasoning to your taste.
Back to the tortillas! Separate the dough into 80g balls and roll them out as thin as possible with a rolling pin. It helps to turn them 90 degrees after each roll. Cook the tortillas in a medium-high heat pan for about a minute on each side. Keep them warm in a container with a towel until we're ready to build the burritos.
Cook the bacon in a skillet over medium low until deliciously crispy.
To get really crispy hashbrowns, it's important to drain all of the liquid out of the potato. So we'll grate and drain the russet potatoes, squeezing out as much water as possible by using a clean kitchen towel. Season the grated potatoes with salt, pepper, garlic powder, onion powder, and smoked paprika. Mix those seasonings throughout the grated potatoes evenly. Use the bacon fat to fry the hashbrowns until golden and crispy on both sides.
Another hallmark of great burritos is a hefty portion of sauteed green chiles inside the burrito. Simply sauté chopped green chiles with a little salt and oil until warmed through. Scramble your eggs over medium high until light, fluffy, and not overcooked. To assemble, place the scrambled eggs on each tortilla and top with a piece of crispy hashbrown, bacon strips, shredded cheddar cheese, and sauteed green chiles. Add your preferred chile sauce (red, green, or both) to smother the burrito. You could eat as is, but it's better if you top with more grated cheese and throw it under the broiler.
These smothered burritos pay homage to the incredible flavors of New Mexican cuisine. Whether you prefer red, green, or Christmas with both sauces, these burritos sure hit hard. Cheers!
Comments