Origin: North American, Mexican, American
Method: StovetopJump to Recipe
As you may know from some my previous Hatch chile posts, we are huge fans of these peppers from New Mexico. Every summer, we eagerly await a roasting event so we can restock our freezer for the year. Our Smothered Breakfast Burritos are one of the simple recipes we make throughout the year with our bounty of chile peppers. The recipe is pretty customizable so feel free to stuff your breakfast burritos with your favorite fillings and then top it off with some Green Chile Sauce, just like you find throughout eateries in Colorado and New Mexico.
Making the Smothered Breakfast Burritos with Green Chile Sauce
Our favorite versions of these Smothered Breakfast Burritos include sausage, chorizo, and cheesy scrambled eggs. When we are really hungry, we also sometimes include some breakfast potatoes in the burritos. We then smother the breakfast burritos in a homemade Hatch Green Chile Sauce.
If you love breakfast as much as I do then be sure to make our St. Louis Slinger, and Belgian Liege Waffles and Buttermilk Cornflake Chicken.
Brown your Sausage and Cook Your Chorizo
The first step is to cook up your sausage and chorizo. Feel free to use your favorite breakfast sausage or make your own. After cooking your sausage, drain the excess grease and cover.
Next cook up your chorizo. We prefer beef chorizo for this recipe but pork can certainly be used. Chorizo can tend to be fairly greasy so you can cook it longer to cook off some grease or drain the excess.
Prepare the Green Chile Sauce
Now it is time to prepare your Hatch Green Chile Sauce. If you do not have Hatch chiles you can substitute Anaheim or poblano chiles as well. You will want to roast the peppers and have the blackened skins removed. You can read a bit more about how to do this on our Scratch Fire Roasted Chile and Beef Enchiladas post. In a pinch, you can use canned green chiles, but fresh is so much better. If using Hatch Chiles you can use mild, hot, or a mixture depending on how spicy you want your breakfast burritos.
Prep your ingredients by finely dicing the onion, quartering the tomatillos, mincing the garlic, and chopping your cilantro.
Remove the stems and seeds from the roasted peppers as well, and rinse off any remaining black/charred skin from the peppers.
Heat the olive oil, in a medium sized pot or skillet, over medium heat and sauté the onions and garlic until tender. This typically only takes a few minutes. Take care not to burn the garlic.
Next, add the chicken stock and oregano and bring the mixture to a boil. Add the quartered tomatillos and reduce to a simmer. Use a high quality chicken stock for the recipe. Our absolute favorite is using the stock concentrate from More Than Gourmet. They also make a fantastic demi glace that we use for our Deconstructed Beef Wellington.
Continue to simmer the mixture until the tomatillos are soft and tender, about 10-15 minutes. You should be able to break them up some with your spatula when you are done.
Once the tomatillos are cooked, turn off the heat and add the Hatch chiles. Allow to cool a little then blend in a blender or food processor until smooth. Add the cilantro and pulse a few times to combine.
If you are not eating right away or need more time to prep more burrito ingredients you can return the sauce to the stove on a low heat to keep warm.
Cook your Eggs
No breakfast burrito is complete without scrambled eggs. Preheat a skillet on the stove to a low-medium heat with 1-2 teaspoons of olive oil. We usually put about 1-2 eggs worth of scrambled eggs into each burrito so 6 eggs should work for 4 smothered breakfast burritos. Crack your desired number of eggs into a bowl and, if you like them cheesy, add your cheese to the mixing bowl (about 1/2-3/4 cup of shredded cheese depending on preference). You can use cheddar of chihuahua cheese here. Our preference is chihuahua cheese.
Using a whisk, mix up the egg and cheese mixture. Pour your egg mixture into the preheated skillet and stir them occasionally until they are cooked.
Assemble your Smothered Breakfast Burritos with Green Chile Sauce
Now it is time to assemble your Smothered Breakfast Burritos with Green Chile Sauce. Warm your tortillas and top with the sausage, chorizo, and scrambled eggs. Add a little cheese and salsa or hot sauce to the inside as well if you wish.
Roll up the tortillas tight and cover with the warm Hatch Green Chile Sauce. Sprinkle with some additional cheese and dig in.
If you love Hatch chiles as much as us, we highly recommend buying them in bulk at a Hatch Chile roasting event. They freeze well, and then you can use them year-round to make amazing Hatch chile inspired meals like Hatch Chile Verde, Smoky Hatch Mac and Cheese, or use them in place of jalapenos for recipes like Green Chile Cornbread, Cheesy Jalapeno Grits, or Smoked Jalapeno Twice Baked Potatoes.
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Smothered Green Chili Breakfast Burritos
- 2 Skillets
- 1 medium pot or pan
- 4 Flour tortillas
- 6 Eggs
- 2 tea Olive Oil
- 1 Pound Breakfast Sausage
- 8 Ounces Beef or Pork Chorizo
- 2 Cups Chihuahua Cheese may substitute cheddar
Green Chile Sauce
- 2 Tab Olive Oil
- 1 Tab Onion Finely diced
- 1 Garlic Clove Minced
- 3/4 pound Tomatillos About 6, quartered
- 1 Cup Chicken Stock
- 1/2 tea Dried Oregano
- 6 Hatch Chile Peppers Roasted. Stems and seeds removed
- 1/2 Cup Cilantro
- In separate pans cook you breakfast sausage and chorizo until done to your liking.
- Preheat a skillet on the stove to a low-medium heat with 1-2 teaspoons of olive oil. We usually put about 1-2 eggs worth of scrambled eggs into each burrito so 6 eggs should work for 4 smothered breakfast burritos.
- Crack your desired number of eggs into a bowl and, if you like them cheesy, add your cheese to the mixing bowl (about 1/2-3/4 of a cup of shredded cheese).
- Using a whisk, mix up the egg and cheese mixture. Pour your egg mixture into the preheated skillet and stir them occasionally until they are cooked to your liking.
Hatch Green Chile Sauce
- Heat the olive oil, in a medium sized pot, over medium heat and sauté the onions and garlic until tender.
- Add the chicken stock and oregano and bring the mixture to a boil. Add the quartered tomatillos and reduce to a simmer.
- Simmer until the tomatillos are soft and tender, about 10-15 minutes.
- Turn off the heat and add the Hatch chiles. Blend in a blender or food processor until smooth. Add the cilantro and pulse a few times to combine.
Assemble Your Smothered Breakfast Burritos
- Warm your tortillas and then fill with the sausage, scrambled eggs, chorizo, and some cheese.
- Roll up tight and top with the Hatch Green Chile Sauce and some additional shredded cheese.