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i love these – chorizo, potato and eggs fried burritos with red sauce.

August 18, 2021 by Becky Spoon

Chorizo, Potato and Eggs Fried Burritos with Red SauceJump to Recipe
Chorizo, Potato and Eggs Fried Burritos with Red Sauce
Chorizo, Potato and Eggs Fried Burritos with Red Sauce

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!

Chorizo, Potato and Eggs Fried Burritos with Red Sauce
Chorizo, Potato and Eggs Fried Burritos with Red Sauce

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.

New Mexico Hatch Red Chile Beef Enchiladas
New Mexico Hatch Red Chile Beef Enchiladas

i love these – chorizo, potato and eggs fried burritos with red sauce

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!!

Chorizo, Potato and Eggs Fried Burritos with Red Sauce

i love these – chorizo, potato and eggs fried burritos with red sauce.

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.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Mexican
Servings 2 servings

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!
Keyword breakfast, burritos, fried burritos, Hatch red chile sauce, homemade chorizo, New Mexico, wet burritos
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Filed Under: Breakfast/Brunch Tagged With: breakfast, burritos, eggs, fried burritos, hatch red chile, mexican food, New Mexico food

Simple – Favorite Red Chile Marinated Carne Asada Tacos!

February 25, 2020 by Becky Spoon

Red Chile Marinated Carne Asada TacosJump to Recipe
Red Chile Marinated Carne Asada Tacos
Red Chile Marinated Carne Asada Tacos

These Red Chile Marinated Carne Asada Tacos are so good! If you follow me you know the hubs favorite thing to eat ever is tacos! I can ask him every single day, “what do you want to eat?” and he says “tacos”. Obviously, that doesn’t happen but we do have a lot of Mexican food.

I used a thin rib eye steak that you can get at your supermarket. I see that much more than before, so it must be in demand. It’s just a ribeye steak that is sliced thin. If you can’t find it already prepared that way ask the meat market to slice some for you.

I purchased mine from HEB. Here’s a link so you can see what would be offered in a supermarket: https://www.heb.com/product-detail/h-e-b-beef-ribeye-steak-thin-value-pack-usda-select-3-4-steaks/371752.

Simple Favorite Red Chile Marinated Carne Asada Tacos!

Red Chile Marinated Carne Asada Tacos
Red Chile Marinated Carne Asada Tacos

These Carne Asada Tacos are kind of the best of two worlds. We love authentic Mexican food and we love Hatch Red Chile. In Mexico they simply season their steak and grill it which is delicious but I added our love of New Mexico sauces like the Hatch Red Chile. My Red Chile is on the blog and here’s the link: https://the2spoons.com/favorite-new-mexico-hatch-red-chile-sauce/. This red chile is well worth the effort and there are so many additional uses like enchiladas, our favorite!

New Mexico Hatch Red Chile
New Mexico Hatch Red Chile
New Mexico Hatch Red Chile Sauce
New Mexico Hatch Red Chile Sauce

Look at these enchiladas that I made with the Red Chile Sauce! They are to die for! Here’s the link for them! https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/.

Simple Favorite Red Chile Marinated Carne Asada Tacos!

Here’s the recipe!! Enjoy!!

Red Chile Marinated Carne Asada

Print Recipe
Course dinner, Lunch, Main Course
Cuisine Mexican, new mexico
Servings 2 servings

Ingredients
  

  • 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 medium onion, minced
  • 3 garlic cloves, minced
  • 1-2 tsp crushed Mexican oregano
  • 1 tsp salt, or more to taste

For the Red Chile Marinated Carne Asada

  • 1 lb very thin sliced ribeye steak
  • 1/2 cup Red Chile sauce
  • 4 flour tortillas
  • 1/2 cup Monterrey jack cheese
  • 2 avocados, sliced and divided
  • 1 tomato diced
  • 1/4 white onion diced

Instructions
 

  • 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. 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 lilttle water if you need to.
  • Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. 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. Enjoy!

For the Tacos

  • Place the thin sliced ribeye steak in a zip lock bag. Pour the red chile sauce over and massage the bag to make sure all the meat is covered. Zip the bag and place in the refrigerator for 24 hours.
  • Remove the beef from the refrigerator and place in a bowl or plate and allow to come to room temperature. Heat your grill or get your charcoal ready. When you're ready to cook, drizzle a little olive oil over the steak. Place on the grill and cook about 2-3 minutes on the first side, flip and continue to cook for an additional 2 to 3 minutes. This is very thin and you don't want to overcook.
  • Remove from the grill, place on a plate and allow to rest for a few minutes. Heat your flour tortillas on the grill flipping continuously to prevent from burning.
  • After the steak has rested, dice or slice the meat. Place a little cheese on each flour tortilla, add the meat, add a couple of avocado slices, some diced onions and tomatoes. Serve with your favorite salsa and enjoy!
Keyword carne asada, carne asada tacos, hatch, Hatch red chile sauce, mexican food, New Mexico, new mexico hatch red chile sauce
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Filed Under: Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile, Beef Tagged With: carne asada tacos, hatch red chile, mexican food, New Mexico food, red chile maritnated

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