I’m not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that. Likely we were in Ruidoso and I came home and duplicated them. I’ve made these with many different fillings. Why not make a breakfast wet burrito and stuff it with potato, chorizo and eggs? Well, of course! Perfection.
I had Hatch red chile sauce already made from enchiladas. Of course, I didn’t want that to go to waste so I thought the other day that I’d love that for breakfast. Decided if I could make breakfast enchiladas with eggs in them, that this burrito should work also and wow did it every. So delicious!
i love these chorizo, potato and egg fried burritos with red sauce.
Of course a key component in this dish is the Hatch red chile sauce. I make this sauce form Hatch dried chile and once you start making this sauce I think it will become your favorite enchilada sauce. You may be able to find them at your local grocery store or there’s different websites you can order them. I’ve actually ordered these online from Amazon https://amzn.to/3xTm0k1.
If I’m in New Mexico, I’ll load up on them. When I run out, I order them online to get the real thing. Here’s my recipe for red chile sauce. It’s kind of a process at first, but the original paste makes a lot of sauce. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!
If you don’t want to make the sauce from scratch most grocery stores have canned Hatch Red Enchilada Sauce. https://amzn.to/37PwGWi.
i love these – chorizo, potato and eggs fried burritos with red sauce
This deliciousness for breakfast is crazy. You can make these up to the point of frying them and store in the refrigerator over night. Next morning fry them, heat the sauce and you’re set. You will not regret this recipe. Let me know if you make this!!
i love these – chorizo, potato and eggs fried burritos with red sauce.
Ingredients
For the Hatch Red Chile Sauce
- 8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
- 2-4 cups water
- 2 tbsp vegetable oil
- 1 white onion, quartered
- 3 cloves garlic
- heaping tablespoon flour
- 1 tsp crushed Mexican oregano
- water or chicken stock
- 1 tsp salt, or more to taste
For the Burritos
- 1-2 cups Hatch Red Sauce (a can of Hatch Red Enchilada Sauce can be substituted)
- 1 medium potato, diced
- 8 oz chorizo
- 4 eggs, beaten
- 2 tbsp butter for cooking the eggs
- cheddar or Monterrey jack cheese, grated
- 2 large burrito size flour tortillas
- peanut oil or vegetable oil for frying
- salt and pepper
- Mexican Crema for serving
Instructions
For the Red Chile Sauce
- This will make much more chile paste than you'll need for just this recipe. Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
- Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
- Remove the chile from the liquid and place into a blender or food processor. Add the onion and the garlic. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a little water if you need to. Discard the skins or seeds.
- Warm the oil in a skillet. Add the flour and cook for a minute or 2, stirring. Add enough water or chicken stock to make a pretty thin gravy. Add the chile mixture a little at a time, tasting until you reach the desired chile taste you want. If you have some left, you can freeze until you need later. Add the crushed oregano and salt to taste. Cover and cook for about 20 minutes, adding water if needed. You want a pourable sauce, not a thick sauce. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce.
For the Burritos
- Heat enough oil in a non stick skillet to cover the bottom and heat to medium high. Add the potatoes and a little salt and pepper. Brown the potatoes on both sides, then reduce the heat to low and cook until the potatoes are tender. Remove the lid, increase the heat and crisp up the potatoes. Remove and set aside.
- Add the chorizo and cook it for a few minutes until cooked through. Drain on paper towels and add to the potatoes.
- Wipe the skillet out and add the butter. When melted add the beaten eggs, folding over until done, but not dry. You want them to be soft.
- Add the eggs to the potato and chorizo and add some cheese. Add a tablespoon or 2 of the red chile sauce.
- Heat a griddle or large skillet and heat the flour tortillas until they have puffed and have softened, Place on a flat surface and divide the mixture among each tortilla. Place in the middle of the tortilla. Fold the sides over, then roll from the end closest to you, trying to make as tight as possible, but not breaking so the filling will not come out when you fry.
- Add enough oil, about an inch, to a skillet to hold both burritos. Het to medium high. You don't want the oil smoking. Place the burrito into the skillet, seam side down. Cook until browned, then turn so that all sides have browned. When done, place on a wire rack to drain.
- Heat the broiler. Pour some of the red chile sauce into a bowl or on a plate. Place the burrito on top, then ladle more sauce over the burrito. Top with more cheese. Place in the broiler and allow the cheese to quickly melt. Remove from the oven, add some Mexican crema if you like and serve! Enjoy!