I had my first taste of proper breakfast burritos in Terlingua, Texas a few years ago. Terlingua is a small ghost town near the entrance to the Big Bend National Park, and everything is just a little different there, from La Kiva, an underground restaurant in a cave, to Kathy’s Kosmic Kowgirl Kafe where I had the burrito, and was also introduced to ‘Pico de Gallo‘. Since then I’ve tried a few burritos for breakfast, but the best I’ve had was at the Tecolote Cafe in Santa Fe. The real difference, was that this breakfast burrito was covered in New Mexico Green Chile Sauce, served on a plate and eaten with a fork and knife instead of the more common version that is wrapped in foil and eaten on the go.
In Mexico, burritos tend only to have a single ingredient in them such as meat or refried beans, but in the US, they are usually stuffed with a variety of different ingredients. The breakfast burrito is said to have been developed in Santa Fe, New Mexico in 1975 at a restaurant called Tia Sophia’s, however I didn’t manage to visit the last time I was there. Maybe next time.
I have been thinking about making my own New Mexican style breakfast burritos for a while, but I wanted the Hatch Chile season to start, so I could make my own New Mexico Green Chile Sauce to go with them. I can’t remember what the breakfast burrito I had in Santa Fe was really like, but with lashing of New Mexico Green Chile Sauce, these are soooo good.
New Mexican Breakfast Burritos
- 1 large flour burrito tortilla
- 2 large eggs, beaten
- 3 rashers of bacon, cooked
- 1 Hatch Chile, roasted, de-seeded, de-stemmed and sliced into strips
- Some shredded cheese
- Salt and freshly ground black pepper
- 0.5 cup (120ml) of New Mexico Green Chile Sauce
- Refried beans, guacamole, sour cream, Pico de Gallo, etc as accompaniments
First warm the tortilla, prepare the accompaniments and gently heat the Green Chile Sauce. Add the beaten eggs to a hot skillet and cook as a French Omelette. Before the eggs have set, add the bacon, chiles and allow to heat through before folding the omelette in half. Add seasoning to taste. Place the omelette on top of the tortilla and fold into a sealed burrito. If you don’t know how to do this I will take pictures some time. Place the burrito, sealed side down on a plate, and cover with cheese. Place the burrito, under a grill (broiler) to melt the cheese. Pour the Green Chile Sauce over the burrito, add the accompaniments and serve. It might be best to have another one ready, because these are so good.