Authentic New Mexican Breakfast Burrito Recipes
In the Land of Enchantment, a culinary query reigns supreme: “Scarlet or verdant?” This isn’t a question about paint colors, but rather a pivotal choice facing diners when they order the state’s beloved morning staple. The inquiry pertains to the hue of chile sauce that will adorn your tortilla-wrapped delight.
Authentic New Mexican Breakfast Burrito Recipes
Ingredients
- 1 large russet potato
- Salt and black pepper to taste
- 4 slices bacon optional
- 2 tablespoons butter divided
- 4 large eggs
- 2 tablespoons chopped roasted New Mexico green chiles
- 2 large flour tortillas
- 1 cup shredded cheese cheddar or cheddar-Jack blend
- Red and/or green chile sauce for serving
Instructions
- Shred and rinse potato, then squeeze dry and season.
- Cook bacon if using. In the same skillet, crisp the potato shreds.
- Scramble eggs in the skillet.
- Mix bacon (if using), crispy potatoes, and chopped chiles.
- Warm tortillas in a skillet.
- Assemble burritos: layer cheese, eggs, and potato mixture. Fold and roll.
- Toast burritos in skillet until golden brown.
Notes
Key Components
- Crispy shredded potatoes
- Scrambled eggs
- Shredded cheese (cheddar or cheddar-Jack blend)
- Chopped roasted New Mexico green chiles
- Optional crispy bacon
- Large flour tortillas
- Red and/or green chile sauce
Preparation Highlights
- Shred and rinse potatoes for optimal crispiness
- Cook components separately: crisp bacon, fry potatoes, scramble eggs
- Warm tortillas for easy rolling
- Assemble with layers of cheese, eggs, and potato mixture
- Toast assembled burritos for a golden exterior
Serving Suggestion
Serve with red chile sauce, green chile sauce, or both ("Christmas style"). Sauce can be served on the side or smothered on top. For a handheld version, spread sauce inside before wrapping.Time Investment
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Cultural Notes
- The "red or green?" question is New Mexico's official state question
- Using authentic New Mexican chiles and chile sauces is key to the flavor
- The recipe is adaptable with various meat options (bacon, sausage, ham)
Chef's Tips
- Use roasted garlic oil on potatoes for extra flavor
- Look for chile products from reputable New Mexican brands
- Experiment with cheese blends for varied flavors
When you find yourself in a New Mexican eatery, poised to savor a dawn-breaking burrito, you’ll likely be presented with this flavorful dilemma. Will you opt for the deep, earthy notes of red chile or the bright, zesty kick of green? For the indecisive (or the adventurous), there’s always the option to go “duotone” – a festive combination that locals playfully dubbed the “holiday style.”
For those preferring a more portable feast, fear not – the sauce can be artfully applied within the tortilla’s embrace before it’s skillfully folded. This insider technique ensures every bite is infused with New Mexico’s signature spice.
This recipe draws inspiration from a local culinary maestro, Chef Antonio Morales, whose Albuquerque eatery “Sunrise Bites” has perfected the art of the breakfast burrito. While sharp cheddar is a tried-and-true favorite across the state, Morales suggests that a cheddar-Monterey Jack fusion can add an interesting twist to the classic.
When sourcing your chiles and sauce, look for brands that proudly showcase New Mexico’s pepper prowess. Morales recommends seeking out labels like “Desert Sun,” “Hatch Heaven,” or “Rio Grande Spice Co.” As for the meat, while Morales’ recipe features crispy bacon, his restaurant also caters to those who prefer the heartiness of sausage or the subtle sweetness of ham.
Here’s a pro tip from the chef himself: If you happen to have some roasted garlic-infused oil in your pantry, a light drizzle over the potatoes, as they crisp up in the pan, will introduce a delightful nuttiness to the overall flavor profile.
Now, let’s dive into crafting this Southwestern sensation:
- Begin by transforming a potato into delicate shreds using a box grater’s large holes. Rinse these potato wisps until the water runs clear, then squeeze out any lingering moisture. Season this starchy foundation with a pinch of salt and a dash of pepper.
- If bacon is your protein of choice, crisp it up in a skillet until it reaches golden perfection. Set aside this crispy treasure and use the same pan to cook your potato shreds. Press them into a thin layer and let them develop a golden crust before flipping.
- Next, create a fluffy egg canvas. Scramble them gently until they’re just set, then set aside.
- In a bowl, carefully combine your crispy potatoes, roasted chiles, and bacon (if using).
- Warm your tortillas until they’re pliable and ready to embrace their flavorful filling.
- Now comes the artistry of assembly. Layer cheese, scrambled eggs, and your potato mixture onto each tortilla. Fold and roll with precision, creating a secure package of deliciousness.
- Give your burritos a final toast in the skillet, allowing the exterior to become golden and crisp while the cheese within melts to gooey perfection.
Serve these handheld delights alongside bowls of red and green chile sauce, allowing each diner to customize their experience. Whether you choose to dip, drizzle, or smother, you’re in for a true taste of New Mexican breakfast bliss.
Great recipe. I will try this.