Green Chile Breakfast Burritos

Description:

The breakfast burrito is as iconic of a breakfast food to the Southwest region as a bacon, egg & cheese sandwich is to the East Coast of the US. This food is based on the famous Mexican creation, but highly adapted to American tastes. This dish is believed to have originated in 1975 and was popularized by Tia Sophia’s Restaurant in Santa Fe, New Mexico. The fillings for this burrito are somewhat flexible, but the general rule is that it contains some sort of meat, potatoes, egg and cheese. The handheld version of this recipe may contain the green chili just on the inside, but the plated version is meant to be completely smothered in green chile sauce.

Ingredients:

• 1 large flour tortilla (see recipe)

• 1/4 cup grated Cheddar or Monterrey Jack cheese (60 g)

• 1/2 cup cooked breakfast sausage (70 g)

• 1 medium potato, peeled & grated

• 2 tbsp finely chopped onion (20 g)

• 1 tbsp vegetable oil (15 ml)

• 1 egg

• 2 tbsp butter (28 g)

• Salt & pepper

Green Chile Sauce

• 3 hatch or anaheim chiles

• 1/4 medium onion, diced fine

• 1 clove garlic, minced

• 1 tsp vegetable oil (5 ml)

• 1 tsp flour (15 g)

• 1 cup chicken stock (240 ml)

• Salt

Preparation:

To make the green sauce, roast the peppers under a broiler for 3-4 minutes on each side, until the skin is charred. Place in a container and cover for 15 minutes. Then, peel the skin off of the peppers and remove the stems and seeds. Chop the pepper into small pieces. In a small pot, heat the oil over medium heat and add the onion & garlic. Cook for 5 minutes or until soft, then stir in the flour. Cook for 30 seconds, then stir in the chicken stock and the peppers. Turn the heat to high and bring to a simmer, then turn heat to low and cook for 15-20 minutes. Season to taste with salt & pepper.

To make the hash brown, combine the potato & onion in a bowl and season with 1/4 tsp salt. Mix and allow to sit for 20 minutes. Squeeze out the extra liquid from the potatoes and discard. Heat a nonstick or cast-iron pan over medium high and add the vegetable oil. Add the potato mixture and flatten into a disc. Cook for 3-4 minutes on one side, and add 1 tbsp of butter. Flip and cook for 3-4 minutes on the other side, until potatoes are brown and crispy. Remove.

Heat 1 tbsp of butter in a nonstick pan over medium and scramble. Remove egg when it is cooked.

To assemble the burrito, heat the tortilla in a pan or in the microwave. In the center of the tortilla, add the hash browns, scrambled egg, cheese & sausage, along with a spoonful of the green chili sauce. Tuck in the sides and roll into a cylinder. Warm up additional green chili sauce and smother on top of the burrito to serve.

Notes:

• You can use pre-made green chili sauce for this recipe.

• Aside from breakfast sausage, you could also use ham, chorizo or bacon.