Authentic Breakfast Burrito Recipe Santa Fe, United States of America

Start with preparing the green and red chile sauce.

For the green chile sauce, sauté onion and garlic in a saucepan over medium heat for about 5 minutes, until the onion becomes soft. Add flour, stir, and cook for another 1-2 minutes. Now, add the chile and chicken or beef broth, and season with salt. After the mixture boils, turn down the heat and simmer for 15 minutes. The sauce should be thickened but still liquid.

For the red chile sauce, warm up a heavy skillet and toast the dried whole chile pods for 1-2 minutes on each side. Let them cool, put on some rubber gloves, and break them up, removing stems and seeds. Process them in a blender with 2 cups (480 ml) of water or chicken stock. Heat the oil, and sauté onion and garlic in a saucepan until the onion withers. Stir in the blended chile, oregano, marjoram, and salt. Pour in the remaining water or chicken stock, purée, reduce the heat, and continue simmering for 20 to 25 minutes.

Now, prepare the burritos. Preheat the oven to 400°F/200°C. Slice the onions and grate the potatoes. Heat the oil in a large skillet and add the potatoes. Season with salt and pepper, even out, and cook for several minutes. Then, turn the potatoes over using a spatula, add onion and garlic, pat down and continue cooking for 12 to 15 minutes, turning over occasionally, until the potatoes are golden brown and crispy.

Whisk the eggs and pour them over the potatoes. Stir until the eggs are cooked but still soft.

Fill each of the 4 tortillas with 1/4 of the potato-egg mixture and 2 slices of bacon. Roll gently so the seam side is on the bottom, and transfer to a baking tray. Drizzle with red and green chile sauce and sprinkle with grated cheese. Bake for 5 minutes, until the cheese has melted, and serve immediately.