Savory NM Breakfast Burritos with Green Chile and Crispy Bacon Recipe
- gailannbrown701
- Mar 13, 2024
- 3 min read
Updated: May 4
These Breakfast Burritos are made with real NM green chile, bacon, and potatoes. They can be made to go or smothered in green chile sauce.
Hatch green chile (best green chile peppers in the universe) are in season from mid-July through August. But frozen chiles are available year round.
During my 20 years in New Mexico, I learned that chile peppers, particularly fresh Hatch green chile, are essential to the local cuisine. There is nothing more New Mexican than a breakfast burrito, either hand-held (if you are on the go) or "smothered" in chile sauce on a plate. (I make mine hand-held, so I have the option to "grab and go," but I add extra sauce over them whenever possible.) I have made the same green chile sauce for decades, and I can't recall the source, but it has become my own. Everyone has a particular type of breakfast burrito they love, and for me, it's a bacon, potato, and green chile burrito smothered in extra green chile sauce. One important tip: don't be tempted to make only four burritos - make the whole recipe and freeze at least half.
Authentic NM Breakfast Burritos on a Budget
Breakfast burritos are delicious, but they are not complicated. Start by cooking your bacon until crisp. I like to cook it in a 425-degree oven for 20 minutes. This cooks all the bacon you will need quickly and neatly, all at once. If possible, go for extra-thick bacon.
The next step is to prepare your green chile sauce. If finding green chile is difficult where you live, buy the best you can find. Everyone lucky enough to have access to Hatch green chile in July to September, hot out of the roaster, can tell you how wonderful fresh chile is. I order my chile from NM fresh and roast, peel, and freeze it myself. Frozen chile is usually of great quality. (I sometimes think it gets better in the freezer, if possible.) Whether you roast it yourself, mail order it from NM, or buy a tub in your local grocery, just make sure it is real New Mexico chile. Bottled chiles are good if you cannot find frozen ones. In a pinch, I'll use canned green chile. Y
This recipe does call for green chile sauce made with a fair amount of butter. While many people make green chile sauce with oil, I prefer butter. Making a roux with butter adds something to any dish.
When cooking your potatoes and eggs, season the mixture properly but lightly. Remember that you will use your sauce in the filling, as well as salty bacon and cheese.
Assembling Your Burritos
When you are ready to assemble, combine the egg/potato mixture, bacon, chile sauce, and cheese in a bowl.
One at a time, add a few tablespoons of the egg/potato mixture, one piece of extra-thick bacon or two slices of regular bacon, a couple of spoonfuls of sauce, and a sprinkling of cheese.
Begin rolling the part of the tortilla closest to you up, tuck in the sides, and continue rolling, ending with the seam downward.
Continue this process for all eight burritos. You should have enough chile sauce to smother several burritos. Refrigerate or freeze the sauce within 3 days.
Freezing Breakfast Burritos
Breakfast Burritos will keep in the freezer for up to 6 months, but I guarantee they won't last that long. It is so wonderful to have an authentic green chile burrito ready in a few minutes on a busy morning.
Wrap your burritos in parchment paper and place them in Ziploc freezer bags.
While it is best to thaw overnight and warm them in the microwave, you can reheat from frozen in the microwave in around 3 minutes, depending on the microwave.
Breakfast Burritos, NM Style
Ingredients ($15.70 for eight servings or $1.96/serving)
Comments