Abq Style Breakfast Burrito Recipe

How to make it

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• Most people I know here in the 505 have this stuff in the fridge like others around the country have boxed cereal, pancake mix, etc. in their pantry. We will warm the tortilla on the stove (sometimes we will use a pan if we don't have a gas range) then we would portion the ingredients onto the slightly warmed tortilla (warming the tortilla makes it more pliable and willing to wrap around the contents) in a line across the tortilla from left to right in the proportion we prefer. Some people lean more toward potato, some toward egg and others prefer to hog the bacon or sausage. I would start this burrito experience with about a tablespoon of Green Chile and 1 heaping table spoon cheddar sprinkled over the mixture.
• The biggest problem I see with most folks is that they overload the tortilla and end up with a bizarre Breakfast Burrito scrambled mess.
• on an 8-10 inch tortilla I would start with about 3/4 cup of the mix, unless you have mastered the art of burrito rolling, then you could bump that up to whatever you feel comfortable with. Salt and pepper to taste.
• Once your ingredients are in place fold at least one inch of the sides of the tortilla over the ingredients and try to roll the tortilla over the ingredients from bottom to top. For some, like me, this is similar to trying to put a sweater on a cat, it usually ends up horribly. Fortunately, my wife does pretty well with this part of the process.
• Now, if you cooked all of your ingredients before assembling, you are ready to enjoy. If you salvaged all of this from the fridge from meals gone by you are ready to microwave the burrito (usually this is only to a temperature that allows one to eat it. If it gets over nuked it can do horrible things to the tortilla.