Sorry that I have taken so long to get back…extenuating circumstances! This is the first of several posts I where I wish to give advice on breakfasts for family and that you can show-off with to feed guests with little effort.
When we lived in Colorado our church held a Mexican Breakfast every year to benefit the religious education program. It started slow and then grew every year as the Mexican/Americans in the parish rallied to show their best. It went from being (just) the wonderful breakfast burritos to homemade anise cookies on every plate, with entertainment of dancers in varying traditional dress and a Mariachi band in full costume…and full volume.
The star, however, were basically the Smothered Breakfast Burritos I give you today. Although I take a short-cut with the sauce, the outcome is worth the slight further effort.
Smothered Breakfast Burritos
[To serve 4]
Take approx. 1 ½ cups very lean pork (traditional) or chicken breast, cube it and brown in 1 Tblsp. Oil or butter. Remove from pan and add to a pot in which you have your green chili sauce.
If you can make a nice green chili, go for it, if not, pick up a nice brand of basic tomatillo green chili sauce in mild or medium, or as I prefer, a mixture of both.(Warning: the medium runs pretty hot, but if you want and can take it made traditionally, go medium).
Pour off the fat from the frying pan and add a Tablespoon or so of water and deglaze the pan.(Place the pan over med-high heat and ,using a spatula or wooden spoon, loosen the pan drippings). Add to the chili mixture and simmer for at least 10 minutes.
Heat 2 Tbsp. oil or butter in a non-stick pan. Using 1-1 ½ cups of the Parsley Potatoes (previous post) or other pre-cooked potatoes,(boiled or baked and cubed), or if need be,frozen hash brown potatoes, cook over med-high heart until slightly brown and slightly dry. Add 4-5 eggs with 1 tsp salt and scramble with the potatoes until set firm.
Warm 4 large or 8 small flour tortillas. Place some of the egg and potatoes in each tortilla and roll, after folding and tucking the ends in. Place on dish and spoon the chili mixture over the burritos.
Breakfast Burritos were popular with my restaurant clientele, but since most were bought ‘To-Go’ and eaten while driving to work, smothering was out of the question. I added the pork, chicken,( or more often), sausage or bacon to the egg and potato mixture as it cooked, (made fresh, per order. With pre-cooked potatoes ready, it is very easy and quick.).
One of our regular customers, a real Santa Claus look-alike, came back from a trip to New York City. He said,”I was walking near Times Square and thought, ‘Those burritos need sour cream’.” You can bet the next order from our supplier was individual packets of fresh sour cream to go with every burrito.
(Want to go meatless? If you use eggs and cheese, fell free to leave the meat out and enjoy.)
I hope you try these and join me for the continuation of Guest/Family Breakfasts.