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Misc: Ballooning Breakfast Burritos




Source of Recipe


Real New Mexico Chile Cook Book


List of Ingredients




8 ounces CHORIZO or any other meat desired, chopped
1 medium POTATO (8 ounces), diced, boiled tender
4 EGGS, beaten with 1 tsp. MILK
4 FLUFFY FLOUR TORTILLAS, warmed (see below)
1 cup cooked ANASAZI BEANS (see below), drained
3/4 - 1 cup grated CHEESE of choice
3/4 cup chopped, roasted and peeled NEW MEXICO GREEN CHILES
or
2 cups heated TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE (see below)



Recipe



In a large heavy skillet, fry the chorizo over medium high heat until browned. Remove the meat to a paper towel to drain. Add the potatoes to the skillet and fry until golden brown. Season with salt and pepper and remove to a bowl. Add a teaspoon of oil to the skillet if needed and lower the heat to medium. Pour in the beaten eggs and cook until set.

To make burritos for eating out-of-hand, place one quarter of the potatoes, chorizo, eggs, beans, cheese and chopped green chiles down the center of each flour tortilla. Roll up and fold over the bottom end to hold in the filling. Eat while hot or wrap tightly in foil and reheat in the oven when ready to serve.

To make burritos for serving on a plate, preheat the oven to 350 degrees. Assemble the burritos as above, omitting the chopped green chiles and using only half of the cheese. Oil a 9-inch baking dish and line the burritos seam side down in the dish. Pour the Green Chile Sauce (or the chopped chiles) over the burritos and sprinkle with the rest of the cheese. Bake at 350 degrees just to heat through and melt the cheese, about 1 0 minutes.

Yields 4 servings.

Fluffy Flour Tortillas:
2 cups WHOLE-WHEAT PASTRY or ALL-PURPOSE FLOUR
1/4 cup NON-INSTANT SKIM MILK POWDER
2 tsp. BAKING POWDER
3/4 tsp. SALT
2 Tbsp. SHORTENING

Instructions: In a large bowl, stir together the flour, milk powder, baking powder and salt. With a fork or pastry cutter, mix in the shortening until it resembles coarse crumbs. Add just enough water to make a soft dough, about 1/2 cup, and knead it for 5 minutes on a lightly floured surface. Cover the dough with a damp towel and let it rest for about 30 minutes. Form the dough into 5 balls of equal size. Roll each ball out to a 1/8-inch thick circle, keeping the edges slightly thicker than the center by not rolling all the way to the edges. Keep the rolled out tortillas covered with the damp towel to prevent them from drying out. Heat a well-seasoned, but ungreased, iron skillet over medium high heat. Place a tortilla in the skillet while gently shaking the skillet. It should slip around on the bottom of the skillet as it gently bubbles up and lightly browns on the bottom in a spotty pattern. If your skillet is the correct temperature, this will take only half a minute. Flip the tortilla over like a pancake and lightly brown the second side. Keep the freshly-made tortilla warm on a covered plate while you make the rest. Most New Mexicans use special clay tortilla warmers to hold their tortillas before serving. If you don't have one, you can use two glass pie plates as warmers by inverting the second one over the bottom plate.

This recipe yields 5 large tortillas.

Anasazi Beans:
1 pound (2 1/2 cups) dried ANASAZI BEANS soaked overnight and drained (pinto beans may be substituted)
3/4 cup CHICOS (dried corn), soaked overnight, drained, optional
1 ONION, finely chopped
3 GARLIC CLOVES, minced
2 tsp. CHILE CARIBE
1 tsp. GROUND CUMIN

Instructions: Place all of the ingredients in a large heavy saucepan and add water to come up 2 inches above the beans. Partially cover the saucepan and simmer over medium low heat for 2 - 4 hours until tender. Watch carefully as they may need more water. Alternately you may place the ingredients and water in a crockpot and cook covered for 6-8 hours unattended until the beans are tender. Season to taste with salt.

Yields about 9 cups with the chicos, 6 1/2 cups without.

Chicos:
Chicos are a special variety of dried corn used throughout New Mexico. They are usually dried in an lndian adobe "horno" oven and have a unique smokey flavor and aroma. They are scarce, but available at specialty stores. New Mexicans rarely cook their pinto beans without throwing in a handful of chicos for flavor.

Traditional-Style New Mexico Green Chile Sauce:
1 Tbsp. CANOLA OIL
1/2 cup finely chopped ONION
2 GARLIC CLOVES, minced
2 Tbsp. ALL-PURPOSE or WHOLE-WHEAT FLOUR
1/4 tsp. GROUND CUMIN
SALT and PEPPER to taste
1 1/2 cups PORK or CHICKEN STOCK
1 cup chopped, roasted and peeled NEW MEXICO GREEN CHILES
1/4 tsp. DRIED OREGANO

Instructions: In a medium saucepan over medium high heat, sauté the onion and garlic in the oil until tender, about 3 minutes. Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes. Stir in the stockand simmer until thickand smooth. Stir in the chiles and oregano. At this point you may cover the pot and keep it in the refrigerator for up to one day. To serve, heat thoroughly.

Yields 2 cups.