Recipe: Yummy New Mexican Breakfast Burritos

New Mexican Breakfast Burritos. Roll up into a loose cylinder and place the burrito seam-side down on a heat-proof plate. Spoon one-fourth of the chile sauce over the burrito and sprinkle it generously with cheese. It is hearty, satiable, versatile, and often spicy and filled with calories.

Set a heavybottomed skillet on a medium heat. These freeze well so make a bunch for later.. In New Mexico almost no food, no meal is without the influence of the famous chile pepper. You can cook New Mexican Breakfast Burritos using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of New Mexican Breakfast Burritos

1. You need 7 each of Eggs, Beaten.
2. Prepare 1 lb of ground Sausage.
3. You need 1 lb of Shredded Potatoes.
4. It's 1/2 cup of Shredded Sharp Jack Cheddar Cheese.
5. You need 1 cup of Roasted Green Chili, chopped.
6. You need 6 each of Burrito Size Flour Tortillas.
7. You need 2 tbsp of Vegetable oil.
8. Prepare of Salt, pepper, onion powder.
9. It's 1 tsp of Cayenne Powder.
10. You need 1 1/2 tbsp of Butter.

So it should be no surprise that New Mexico claims the invention of the Breakfast Burrito. It is the wrapped wonder that brings spice to the morning. It is now a staple on menus across the Southwest, and showing up frequently on menus nationwide. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe.

New Mexican Breakfast Burritos instructions

1. Melt a 1/2 tbsp of butter in a large fry pan. Add the sausage and break it up frying until cooked, season with cayenne powder; save some of the grease in the pan. Set aside..
2. Melt 1 tbsp of butter in the same pan with some of the grease and add the eggs, scrambling. Set aside..
3. Clean the fry pan with a paper towel and add 2 tbsp of vegetable oil until hot. Add a layer of shredded potatoes and cook for five minutes then flip for another five minutes. Season with salt, pepper, and onion powder and set aside..
4. Aluminium foil helps with keeping the form and can hold the burritos in the freezer. Place about 1/4 cup each of potatoes, sausage, green chili, egg, and a some cheese on a tortilla. Fold the sides in and "roll" the burrito. Taper the ends and wrap with the foil..
5. These burritos can stay delicious for a couple of months in the freezer or kept in a fridge for up to a week. To heat remove from the foil and wrap in a paper towel and heat in the microwave, 3-4 minutes if frozen, 2-3 minutes if refrigerated. If you have left over food you can combine this in a bowl for a delicious Breakfast Burrito Bowl. Of course you opt for Red Chili or Bacon..

The Breakfast Burrito Byway was dreamed up by our state's tourism board to promote this iconic New Mexican food. There are competing stories about the origins of the breakfast burrito. Some believe the dish was invented at food stands during the annual Balloon Fiesta in Albuquerque, while others think that Santa Fe restaurant Tia Sophia's. Breakfast Menu *May contain raw or undercooked ingredients. Transfer meat with a slotted spoon to a heatproof bowl, cover, and keep warm in the oven.