MEXICAN BREAKFAST BURRITO RECIPES RECIPES

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MEXICAN BREAKFAST BURRITOS RECIPE - FOOD.COM



Mexican Breakfast Burritos Recipe - Food.com image

Easy and delicious breakfast fare. These freeze well so make a bunch for later. I cook by look, I don't measure but these amounts should be pretty close.

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 12 serving(s)

Number Of Ingredients 14

12 (8 inch) flour tortillas
6 -8 eggs, scrambled
2 teaspoons milk
2 large potatoes, skinned, boiled, cubed
1/2 lb chorizo sausage, skinned
2 lbs pork sausage
1 small green pepper, seeded and chopped
1/2 medium onion, diced
1 jalapeno, chopped (to taste)
1 -2 cup cheddar cheese, grated (to taste)
salt and pepper, to taste (optional)
sour cream
hot sauce
salsa

Steps:

  • Boil the potatoes in a large pot of salted water. When done, drain and set aside.
  • Scramble the eggs with the milk to make them fluffy. Place in a bowl.
  • In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
  • In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
  • Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
  • Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
  • To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
  • If eating right away, re-heat in a 350 degree oven for a few minutes.
  • If not eating promtly, freeze for later. Re-heat before eating.
  • Serve with sour cream, hot sauce and salsa.

Nutrition Facts : Calories 712.9, FatContent 45.4, SaturatedFatContent 16.3, CholesterolContent 205.4, SodiumContent 1429.3, CarbohydrateContent 41.4, FiberContent 3.3, SugarContent 2.2, ProteinContent 32.6

NEW MEXICAN–STYLE BREAKFAST BURRITOS RECIPE | BON APPÉTIT



New Mexican–Style Breakfast Burritos Recipe | Bon Appétit image

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Provided by Eric See

Yield Makes 2

Number Of Ingredients 16

10–12 dried New Mexico chiles (about 2 oz.), seeds removed
3 garlic cloves, smashed
¼ tsp. Mexican oregano
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 Tbsp. plus 1½ tsp. all-purpose flour
8 oz. fresh chorizo, breakfast sausage, or plant-based sausage
1 large russet potato (about 10 oz.)
¾ tsp. garlic powder
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
¼ tsp. freshly ground black pepper, plus more
3 Tbsp. extra-virgin olive oil, plus more
4 large eggs
1 Tbsp. chilled unsalted butter
2 9"–10" flour tortillas
1 cup shredded cheddar
¼ cup jarred New Mexico green chiles

Steps:

  • Combine dried chiles, garlic, oregano, and 2 cups water in a small saucepan; add more water if needed to cover chiles. Bring to a simmer over medium heat. Cook until chiles are soft, 10–15 minutes.
  • Transfer chiles and cooking liquid to a blender; purée until smooth. Strain red chile sauce through a fine-mesh sieve back into pan; discard solids. Whisk in salt and flour and bring to a simmer over medium heat. Cook, whisking constantly, until thickened, 5–7 minutes. Do ahead: Sauce can be made 1 week ahead. Transfer to an airtight container; cover and chill.
  • Remove chorizo from casings if needed and place in a small saucepan. Add 1 cup red chile sauce. Cook over medium heat, stirring often and breaking up sausage with a spatula, until sausage is cooked through, 8–10 minutes.
  • Meanwhile, peel potato and grate on the large holes of a box grater. Transfer to a fine-mesh sieve and rinse under cold water to remove excess starch; drain well and pat dry. Transfer potato to a medium bowl. Add garlic powder, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. pepper and toss to coat.
  • Heat 3 Tbsp. oil in a medium nonstick skillet over medium-high. Add potato, pressing gently. Cook, undisturbed, until a golden brown crust forms, 5–7 minutes. Break up potato with a spatula and continue to cook, stirring occasionally, until golden brown all over, 6–8 minutes more (add more oil if pan seems dry). Transfer hash browns to a plate.
  • Return skillet to medium heat. Add eggs and butter; season with salt and pepper. Cook, stirring with a heatproof spatula, until eggs are glossy and just set, about 3 minutes. Scrape eggs onto a plate and wipe out pan.
  • To assemble burritos, place tortillas on a work surface. Arrange half of hash browns, scrambled eggs, cheese, and chorizo mixture in parallel strips across center of each tortilla, leaving a 1" border on left and right sides. Spoon half of green chiles over each. Fold in sides of tortillas and roll up tightly.
  • Place burritos, seam side down, in pan. Cook over medium-high heat until sealed and light golden brown, about 2 minutes. Turn over and cook until light golden brown on other side.

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