Roll up to Ursula, a New Mexican cafe in Brooklyn, any given morning and you’ll likely find a long line of people waiting for the same thing: chef Eric See’s breakfast burritos. He modeled his burritos after the ones served at Golden Pride, a drive-thru burrito chain he grew up with in Albuquerque. “There are two ingredients that are non-negotiable in New Mexican–style breakfast burritos: shredded hash browns and New Mexico chiles,” See says. You can customize everything else in this breakfast burrito recipe based on what’s in your fridge. For the dried New Mexico chiles in the sauce, See recommends Made in New Mexico’s sun-dried red chiles. For jarred green chiles, he reaches for Zia Hatch Chile Company’s roasted and jarred chiles.
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What you’ll need
Blender
$45 $32 At Amazon
Box Grater
$19 At Amazon
Mesh Sieve
$16 At Amazon
Flexible Metal Spatula
$11 At Amazon
Small Saucepan
$160 $150 At Amazon
Recipe information
Yield
Makes 2
Ingredients
Sauce
Burritos
Preparation
Sauce
Step 1
Combine dried chiles, garlic, oregano, and 2 cups water in a small saucepan; add more water if needed to cover chiles. Bring to a simmer over medium heat. Cook until chiles are soft, 10–15 minutes.
Step 2
Transfer chiles and cooking liquid to a blender; purée until smooth. Strain red chile sauce through a fine-mesh sieve back into pan; discard solids. Whisk in salt and flour and bring to a simmer over medium heat. Cook, whisking constantly, until thickened, 5–7 minutes.
Do ahead: Sauce can be made 1 week ahead. Transfer to an airtight container; cover and chill.
Burritos
Step 3
Remove chorizo from casings if needed and place in a small saucepan. Add 1 cup red chile sauce. Cook over medium heat, stirring often and breaking up sausage with a spatula, until sausage is cooked through, 8–10 minutes.
Step 4
Meanwhile, peel potato and grate on the large holes of a box grater. Transfer to a fine-mesh sieve and rinse under cold water to remove excess starch; drain well and pat dry. Transfer potato to a medium bowl. Add garlic powder, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. pepper and toss to coat.
Step 5
Heat 3 Tbsp. oil in a medium nonstick skillet over medium-high. Add potato, pressing gently. Cook, undisturbed, until a golden brown crust forms, 5–7 minutes. Break up potato with a spatula and continue to cook, stirring occasionally, until golden brown all over, 6–8 minutes more (add more oil if pan seems dry). Transfer hash browns to a plate.
Step 6
Return skillet to medium heat. Add eggs and butter; season with salt and pepper. Cook, stirring with a heatproof spatula, until eggs are glossy and just set, about 3 minutes. Scrape eggs onto a plate and wipe out pan.
Step 7
To assemble burritos, place tortillas on a work surface. Arrange half of hash browns, scrambled eggs, cheese, and chorizo mixture in parallel strips across center of each tortilla, leaving a 1" border on left and right sides. Spoon half of green chiles over each. Fold in sides of tortillas and roll up tightly.
Step 8
Place burritos, seam side down, in pan. Cook over medium-high heat until sealed and light golden brown, about 2 minutes. Turn over and cook until light golden brown on other side.
