My favorite food from living in Albuquerque are breakfast burritos, the quintessential breakfast food. Yes, they’re very simple— but that may be why they’re so satisfying. Warn and spicy, they make a wonderful, filling breakfast food.
I covered the different kinds of gluten-free tortillas that are available in the Detroit area in a recent post. La Tortilla Factory’s are good for hand-held burritos; burritos made with corn tortillas are a little harder to eat, but still are very tasty.
New Mexican breakfast burritos
potatoes (1 per burrito)
eggs (1 per burrito)
green chile (to taste)
1 cup shredded cheese
tortillas, for wrapping
salt and pepper, to taste
cayenne pepper (optional)
Notice I didn’t put in any measurements? The amount you need will depend on how many burritos you want to make. Are you cooking breakfast for yourself, or are you making burritos for a party?
For one burrito:
1 small russet potato
1/2 cup green chile
1/4 cup shredded cheese
salt, pepper, cayenne
Genuine New Mexican green chile can be found at your local Meijer. However, you can also substitute your own favorite kind of salsa instead.
Also, if you want to add chopped vegetarian sausage or veggie bacon, feel free! These burritos are typically served with meat, so meat substitutes work well.
1. Heat a little oil in a frying pan. Using this, warm up your tortillas (some gluten-free kinds are typically sold frozen.) Cover the warmed tortillas, and set aside. (Leaving them in the oven can help them retain their warmth.
2. Dice the potatoes into small cubes. (If you’ve boiled them for about ten minutes prior, this really cuts down on the cooking time.)
3. Heat some more oil in a frying pan. Add the potatoes and your seasoning, and fry the potatoes until they’re golden. Cover and set aside.
4. Whisk your eggs with a fork, and add a splash of milk. Scramble the eggs.
5. Top the eggs with cheese.
6. Arrange the potatoes and eggs on the burrito in a layer, and add your green chile or salsa.
7. Roll your burrito and enjoy.