Sunday, December 12, 2010

Breakfast Burrito

Another great Sunday breakfast tradition for us. We first had these in Santa Fe NM when we travelled there a few years ago. We had it in about 3 different places, asked about how they were made then searched around the Web for some likely recipes.
We pretty much came up with this version on our own but got a specific recipe for the sauce online.

Reconstituting the dried peppers

Straining the sauce

Sauce cooking with the roux

Preparing the egg filling

Red Chile Sauce

Ingredients:
8  New Mexico (dried) chiles
4  cups water
2  tablespoons all-purpose flour
2-3 garlic cloves crushed
salt
pinch dried Mexican oregano
1 tablespoon apple cider vinegar

Directions:
In a sink cut open the chiles, removing the stems and washing the seeds out under running water. Put the chiles into a saucepan with the water and bring to the boil over high heat.
Allow the chiles to boil for 5 minutes then take them off the heat and allow to steep in the water for 10-15 minutes.
Place the contents of the pan into a blender and puree. Pass the puree through a strainer into a bowl, pressing the chile pieces through with a wooden spoon and scraping under the bottom of the strainer to make sure to get everything usable.
In a medium skillet, make a roux by combining the flour and oil. Saute over low heat for 2 minutes, then add the garlic, chile mixture, oregano and vinegar.  Stir well and simmer for 15 to 20 minutes. The sauce will keep in the refrigerator, tightly covered, for about 5 days, or it can be frozen for 2 to 3 months.


Burrito Filling

Ingredients:
1 small onion diced
1 medium potato cut into 1/2 inch cubes (russet or yukon)

1 Mexican chorizo (try to get the real stuff)
4 eggs
1 cup chili beans (we make our own vegetarian chili)
1 cup corn kernels (canned or frozen)
4 tablespoons peanut oil
1 serrano/jalapeno pepper (optional)
red chile powder

1 flour tortilla per serving

Directions:
To prepare the potato, heat a small skillet over medium-high heat adding 2 tablespoons of the peanut oil. Add the onion and cook until translucent. Add the cubed potato and cook until everything is golden brown and done. Set aside.
Place a large skillet over medium heat, breaking up the chorizo into the pan. Meanwhile break the eggs up into a bowl stirring with a fork. When the meat is pretty much cooked through stir the eggs thoroughly into the meat until set. Add the corn, chili beans, pepper (if using) and potato into the mixture to heat through. Sprinkle the chili powder on top and remove from heat.


If you are using a gas stove you can heat each tortilla over a flame to warm them just before serving.

To serve:
Open a tortilla on the plate.


Spoon in the filling down the center


and cover over with each end of the tortilla left and right, flipping over in order to complete the burrito.


Spoon over the red chile sauce.