MEXICAN BREAKFAST BURRITO RECIPE RECIPES

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.

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.