Roll up to Ursula, a New Mexican cafe in Brooklyn, any given morning and you’ll likely find a long line of people waiting for the same thing: chef Eric See’s breakfast burritos. He modeled his burritos after the ones served at Golden Pride, a drive-thru burrito chain he grew up with in Albuquerque. “There are two ingredients that are non-negotiable in New Mexican–style breakfast burritos: shredded hash browns and New Mexico chiles,” See says. You can customize everything else in this breakfast burrito recipe based on what’s in your fridge. For the dried New Mexico chiles in the sauce, See recommends Made in New Mexico’s sun-dried red chiles. For jarred green chiles, he reaches for Zia Hatch Chile Company’s roasted and jarred chiles.
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What you’ll need
Blender
$40 At Amazon
Box Grater
$12 $9 At Amazon
Mesh Sieve
$13 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
Makes 2
Ingredients
Sauce
10–12
3
¼
¾
1
Burritos
8
1
¾
¾
¼
3
4
1
2
1
¼
Preparation
Sauce
Step 1
Combine dried chiles, garlic, oregano, and 2 cups water in a small saucepan; add more water if needed to cover chiles. Bring to a simmer over medium heat. Cook until chiles are soft, 10–15 minutes.
Step 2
Transfer chiles and cooking liquid to a blender; purée until smooth. Strain red chile sauce through a fine-mesh sieve back into pan; discard solids. Whisk in salt and flour and bring to a simmer over medium heat. Cook, whisking constantly, until thickened, 5–7 minutes.
Do ahead: Sauce can be made 1 week ahead. Transfer to an airtight container; cover and chill.
Burritos
Step 3
Remove chorizo from casings if needed and place in a small saucepan. Add 1 cup red chile sauce. Cook over medium heat, stirring often and breaking up sausage with a spatula, until sausage is cooked through, 8–10 minutes.
Step 4
Meanwhile, peel potato and grate on the large holes of a box grater. Transfer to a fine-mesh sieve and rinse under cold water to remove excess starch; drain well and pat dry. Transfer potato to a medium bowl. Add garlic powder, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. pepper and toss to coat.
Step 5
Heat 3 Tbsp. oil in a medium nonstick skillet over medium-high. Add potato, pressing gently. Cook, undisturbed, until a golden brown crust forms, 5–7 minutes. Break up potato with a spatula and continue to cook, stirring occasionally, until golden brown all over, 6–8 minutes more (add more oil if pan seems dry). Transfer hash browns to a plate.
Step 6
Return skillet to medium heat. Add eggs and butter; season with salt and pepper. Cook, stirring with a heatproof spatula, until eggs are glossy and just set, about 3 minutes. Scrape eggs onto a plate and wipe out pan.
Step 7
To assemble burritos, place tortillas on a work surface. Arrange half of hash browns, scrambled eggs, cheese, and chorizo mixture in parallel strips across center of each tortilla, leaving a 1" border on left and right sides. Spoon half of green chiles over each. Fold in sides of tortillas and roll up tightly.
Step 8
Place burritos, seam side down, in pan. Cook over medium-high heat until sealed and light golden brown, about 2 minutes. Turn over and cook until light golden brown on other side.
How would you rate New Mexican–Style Breakfast Burritos?
Leave a Review
Reviews (43)
Back to TopGood recipe overall, but a lot of work and really salty. Which is why I only gave 3 stars. I used Morton Kosher, so reduced the salt per the recipe, but the potatoes were still a salt bomb. Almost unedible and really greasy. Need to be drained on paper towels before adding to burrito. I actually forgot to salt the eggs, thankfully, otherwise we probably couldn't have eaten these. Ended up mashing up an avocado to cut the salt, which saved the day. As mentioned at the beginning of my review, overall, I liked the recipe. It has a lot of steps, so it's not a quick breakfast., but that's pretty obvious when you read the instructions. I made the red sauce the day before, which is a rral time saver. Recipe makes enough of this to freeze for another couple of burritos. So, I will try again and adjust the salt accordingly. Maybe, I will skip the potatoes all together and just add beans.
AngelaS
Minneapolis, MN
9/20/2021
Actually, the non-negotiables are flame roasted green chile and fresh, made from scratch flour tortillas.
T_ABQ_NM
Albuquerque
9/24/2021
delicious red chile sauce! very authentic
avocado gal
Santa Fe, NM
9/24/2021
yes! Hashbrowns and New Mexican Chile. Thanks for repping NM food.
Anonymous
NM
9/24/2021
Truthfully this recipe is just ok…too salty and we do not fry the tortillas. We used chicken broth usually instead of water for sauce. In my area we don’t use chorizo or sausage in ours very often and we NEVER use jarred green chiles! YIKES
Anonymous
Santa Fe, NM
9/26/2021
First we usually use chicken broth not water in red chile sauce, we NEVER use jarred green chiles…omg! And we very rarely ever see burritos with sausage or chorizo. It isn’t very common and we NEVER fry the tortillas. I have never seen that is ANY place I have every been…..
Anonymous
9/26/2021
The basics of this recipe are fine. However, as a local, (I am sitting here in my home town of Santa Fe) in my humble opinion, neither potato nor rice should ever be in any kind of burrito. It is true, it is common to find them included here; but when I get a burrito to go locally, I always ask for no potatoes (or no rice). If I am ordering in, I will ask for the potatoes on the side if they are indeed hashbrowns. In a burro, these are pure redundant fillers that double the bad carbo load (I love carbs, but not the dumb kind), needlessly increase the calories and the muffle both the mouth feel of the burrito and the layers of flavor in the eating of it. Another thing that happens here (or rather doesn't happen) that I don't like, is the burritos are rarely grilled/browned on the outside after they are assembled. At home, or if I get one to-go and take it home, I in fact char or blacken the sides of my burritos (even if I am going to smother or sauce it); this step adds a distinct layer of flavor and crunch to the experience. Just my little peeves. Green chile (hot) is essential; but at home I also add lots of good-for-you ingredients, like pico de gallo, grilled vegetables, chopped spinach or kale and oh! sour cream.
Rodo
Santa Fe, NM
9/26/2021