New Mexico Breakfast Burritos
Updated Jan. 8, 2024
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 burritos
- 6large eggs
- Kosher salt (such as Diamond Crystal) and black pepper
- 4large (about 10-inch) flour tortillas
- 6tablespoons neutral oil (such as grapeseed or canola), plus more as needed
- 15 to 16ounces frozen shredded hash browns
- 1small yellow onion, finely chopped
- 4ounces grated Cheddar or Monterey Jack cheese (about 1 cup)
- 2tablespoons unsalted butter
- ½cup roasted, chopped New Mexico green chiles (see Tip)
- Red or green New Mexico chile sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
921 calories; 61 grams fat; 16 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 25 grams protein; 1086 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 300 degrees. In a medium bowl or measuring cup, whisk the eggs with ¾ teaspoon salt; season lightly with pepper. Arrange the tortillas on a sheet pan; it’s OK if they’re overlapping or hanging off the pan. Set both aside while you cook the potatoes.
- Step 2
In a large (12-inch) nonstick skillet, heat 2 tablespoons oil over medium-high. Add half the hash browns and half the onion. Spread into a thin layer on the bottom and up the sides of the skillet. Use a spatula or fork to create a few holes in the hash browns to help steam escape for more browning. Season with salt and pepper. Cook until browned underneath, 3 to 5 minutes. Flip in large sections, add another tablespoon of oil, spread into a thin layer, and cook until browned on the other side, 3 to 5 minutes. If there are areas of the potatoes that are pale on top, flip them so they brown. (Taking your time here ensures the potatoes stay crisp.) Add more oil if the pan looks dry at any point. Divide the potato mixture between 2 tortillas in a line down the center, leaving a 1-inch border.
- Step 3
Repeat step 2 with the remaining 3 tablespoons oil, plus the potatoes and onions, then divide them between the 2 remaining tortillas. Sprinkle the cheese over the potatoes and tortillas, then transfer to the oven to warm while you cook the eggs.
- Step 4
In the same skillet, melt the butter over medium-low and swirl to coat. Pour in the eggs and cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula or wooden spoon, fold and scrape across the pan to form big, fluffy curds, 1 to 2 minutes. Remove from heat.
- Step 5
Transfer the tortillas to plates or, for portable and/or make-ahead burritos, transfer to individual squares of parchment paper. Spoon the eggs in a line next to the potatoes, then add the chiles (about 2 tablespoons per tortilla). Working with one tortilla at a time, fold the tortilla’s short sides over the filling, then fold the bottom of the tortilla snugly up and over the filling. Tightly roll away from you until the entire burrito is secure. If using parchment, wrap tightly in parchment. Repeat with the remaining burritos and enjoy. The potatoes may start to get soggy, but the burritos will stay warm for about 20 minutes. (Alternatively, you can refrigerate the burritos for up to 24 hours and reheat in the microwave or oven.) Serve with red or green New Mexico chile sauce, if desired.
Tip
- If you can’t find fresh or jarred New Mexico chiles (the most common is Hatch), char Anaheim chiles, scrape away the skins and seeds, and chop, or use canned and drained diced green chiles.
Private Notes
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Cooking Notes
Hannah
As a native New Mexican, this recipe is accurate, however the picture is misleading - ingredients should be combined, not layered, in the burrito to allow for balance in every bite.
Rand
Here in the Land of Enchantment we're not opposed to using crispy, slightly smashed tater tots in a burrito. If you decide to add strips of bacon, they should be very crispy. The best breakfast burritos are smothered with green chile sauce. You can make it with Anaheims. I recommend the quickie sauce Karina Allrich uses for her sweet potato black bean enchiladas. https://www.glutenfreegoddessrecipes.com/2015/04/sweet-potato-black-bean-enchiladas.html
Judith in Denver
My son grew up eating NM style breakfast burritos. When he moved to NJ, he couldn't find the same flavor of chilies, so when I go to visit, I have to check my luggage because I pack a half bushel of frozen roasted green chilies in my suitcase. When his son was born, he made 100 breakfast burritos to hand out to co-workers instead of cigars.
Amy
It’s fussy. For two: Cook a few slices of bacon and set aside. While bacon cooks, cut a potato into small cubes. Wipe pan, add potato, brown cubes. Shove to side of pan, crack 3 or 4 eggs in pan. Cook and add some grated cheese and chopped green chile, a bit of salt and pepper. While eggs cook, put a frying pan splatter shield over the pan, place 2 tortillas over the grate to steam each side. Then roll up the ingredients in the steamed tortillas. Steaming prevent cold totillas from tearing.
loie
The Anaheim is a New Mexico pepper, one of the first developed by Dr. Fabian Garcia at New Mexico State University and released as #9. Mr Ortega brought seeds to California and renames the cultivar Anaheim.
Melanie
LOL I just said to my husband, I see no chile on top!
marbsmama
Here in southern New Mexico, I’ve been served breakfast burritos in flour tortillas that have been sautéed after filling and rolling. That golden, crispy finish adds to the joy!
Exiled in NC
FYI--you don't have to substitute bland Anaheim peppers (I don't even consider them to be Chiles). You can probably buy Bueno frozen Hatch green Chile in 16 oz tubs in a grocery store now wherever you are--I can even here in NC. It is hot and so fragrant. Whatever you are cooking will perfume your home with the smell of Chile cooking. And whatever it is--green Chile stew, breakfast burritos, green Chile enchiladas, etc, etc, will taste divine!
Kermit
Try these variations, and trust me as a New Mexico native... it's still authentic. Cubed potatoes are good too! Put the eggs on the outside: fry one or two eggs and place them on top of the burrito, then smother with cheese and Chile sauce! A protein that is wonderful mixed into scrambled eggs is called chorizo. The smell is amazing! Burritos are pretty messy sometimes and not always hand held. The main requirement is to have New Mexico chile, and to share with friends and family.
J Crowley
I make extra oven fries and keep the leftovers in the fridge for breakfast burritos. I chop them up and crisp them, then add the breakfast meat (sausage, bacon, ham), sliced scallions, chopped chiles and finally pour in the egg. I love to add cheese or queso and cilantro on top of the egg mixture before rolling the burritos. Serve with salsa on the side. Yum.
Susan Fitzgerald
I'd add beans.
Tom
You're right, our motto could be "more chile, more better". On the other hand, we often make them as the recipe describes, so it's a "walk around" burrito, like at Fiesta. Either way, a great breakfast.
Shelby Eidson
and then if you really want to make them New Mexican, smother them with Green Chile or Red Chile sauce or both (Christmas).
Randy
The best breakfast burritos are smothered in chile (there are lots of recipes for green chile sauce on the Internet and if you're not here in the Land of Enchantment you can get away with using Anaheims). Bacon, if used, should be very crispy and left in strips. And we sometimes use crispy, smashed tater tots in place of the hash browns.
Marilyn Levine
Being from New Mexico, I'm for adding whole chili beans or black beans to this recipe. Reduce eggs by two, or increase number of tortillas to 6.
Matthew Howe
I lived in New Mexico for a few years, and breakfast burritos (or any burritos for that matter) were not served dry like your picture. Red or green chili sauce is part of the dish -- not a condiment. The entire burrito is covered in either red chile sauce or green chile sauce. I never saw one without sauce in my entire time living there.
Todd
I guess you never got a breakfast burrito to go. NM breakfast burritos are found in fast-food joints as much as they are in diners and other restaurants, and some diners sell as many or more burritos to go as they do to stay. Naturally, they are wrapped in foil rather than smothered in sauce.
Sweet Tooth
Eggcellent breakfast. Just a mess in my skillet and potatoes not cooked properly. Had to scrub skillet out to cook eggs (which did not stick). Next time will bake the potatoes in oven. I found Santa Fe Olé brand Roasted Green NM Chiles here in TN. Spicy good! Along with Tabasco red Sriracha sauce, this was a tasty way to eat eggs for someone who doesn't love their texture. Woulda given 4 stars had it not been for technical difficulties with cooking potatoes in my pan.
J. Richard Brown
An authentic NM recipe although it has only been around a short while. Each of its elements have been with us for centuries. The NM breakfast burrito is the essence of NM casual food. I caution against using just any brand chile. Find NM chile, online if necessary--fresh, jarred, or frozen--that have a certification from the Hatch Chile Association. They follow a process similar to DOP in insuring chile labelled "Hatch" is grown in Hatch Valley and if labelled NM chile it is grown in state.
Jo
Shredded the potatoes along with a shallot and fresh garlic, sautéed until crisp. Used shishito peppers diced with bacon bits and an aged Scottish cheddar to the mix along with the eggs. Red salsa on the side. Great change from usual bean and egg burrito.
Michael R Siegel
In Austin Texas , they call them Breakfast tacos; food trucks everywhere serve them. We grew addicted to Vera Cruz All Natural's version and went there every morning. The tortillas can be corn or flour. They are 6-7" and she rolls and wraps them. I am gluten intollerant so I use corn. Important : You must steam the tortillas after cooking/rewarming by placing them in a tortilla holder or towel. They cube their potatoes. Green "truck sauce" is also essential - and we prefer queso freo.
Jack
According to salena these were not bad. For future iterations add cumin, rosemary and more peppers.
Jack
When I last cooked this I ended up cooking everything together except the cheese which was added first to the burrito. I still don't know how to roll a burrito yet.
Nercon5
These are great. Hot hatch chilis are the way to go if you can find them. I disagree with other commenters about mixing the filling: those well practiced in burrito-eating will manage the girth just fine.
KV
Do we need Oven for this? Instruction starts with pre-heating the oven and I'm not sure which step I gotta use it.
db
Step 3 Repeat step 2 with the remaining 3 tablespoons oil, plus the potatoes and onions, then divide them between the 2 remaining tortillas. Sprinkle the cheese over the potatoes and tortillas, then TRANSFER TO THE OVEN to warm while you cook the eggs.
babs
trader joes sells jarred hatch green chilies. There is nothing like getting the roasting chilies from a big drum.
Kaveh
Great recipe. My family prefers a slightly wet interior burrito using green chile sauce. Just make a quick sauce starting with sautéed onions/garlic, then add teaspoon flour, 1 cup any stock and 5-6 green chiles chopped up. Simmer till it achieved the consistency you like and spoon over eggs/hash browns.
jamo
Cook bacon 400 for 25 min Do not over cook eggs Use more peppers than you think, but maybe dry them out before putting them in Less potato if you do chorizo
Exiled in NC
FYI--you don't have to substitute bland Anaheim peppers (I don't even consider them to be Chiles). You can probably buy Bueno frozen Hatch green Chile in 16 oz tubs in a grocery store now wherever you are--I can even here in NC. It is hot and so fragrant. Whatever you are cooking will perfume your home with the smell of Chile cooking. And whatever it is--green Chile stew, breakfast burritos, green Chile enchiladas, etc, etc, will taste divine!
Paige
If you make these ahead, roll them up in foil instead of parchment paper and then reheat them &/or keep them warm on an electric frying pan or griddle at 250-300F, rotating them to different sides about every 4-5 minutes to reheat, 7-10 minutes to keep warm. Great hospitality food at locations without kitchen amenities.
Judith in Denver
My son grew up eating NM style breakfast burritos. When he moved to NJ, he couldn't find the same flavor of chilies, so when I go to visit, I have to check my luggage because I pack a half bushel of frozen roasted green chilies in my suitcase. When his son was born, he made 100 breakfast burritos to hand out to co-workers instead of cigars.
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