Taste of Home
YES I HAVE A THEME.
If you had asked me January 1st, "Will this new blog of yours be full of photos of the food you make at home?" I would have laughed in your face. I might have quipped, "Why yes, I'm very good at unwrapping granola bars and saving the chocolate chips until the end." I might have said, "Would you like a photo of yogurt or salad?" (My specialties) I would have certainly not thought I'd fill my blog with more homecooking than sunsets.
Today my two other non-sugar eater friends came over when I offered to give them a Taste of New Mexico. We were planning to go to a coffee shop, but --no sugar! What sort of joy comes from being at a coffee shop when one cannot consume sugar! (Coffee and tea purists: there's food, too, to consider). So I suggested breakfast burritos.
Over Christmas I snagged a jar of red chile sauce from home (it's the difference between real Mexican food and just a pile of ingredients on a plate), and I've been saving it for a special occasion.
i.e., an excuse to make Red Chile Smothered Breakfast Burritos.
Red chile smothered breakfast burritos (sausage, egg, potato, cheese, and red chile) is my happy place. If I could choose my own death, it would be drowning in a plate of red sauce. (Hmm or melted chocolate with swirls of peanut butter...but that's a story for another day). I LOVE IT SO MUCH.
But it's a lonely endeavor to buy all the ingredients for burritos and then eat them by yourself. This kind of goodness is meant to be shared. Last year I introduced this New Mexican staple to my Greek friends, and today I shared this experience with my BFFs.
The Red Chile Smothered Burrito a la Jenny
1 jar of Cervantes hot red chile sauce [OH MY GOODNESS YOU CAN PURCHASE IT ONLINE!!! <--this is the second happiest moment of my day!!!!]
3 Chicken Sausage links (the big ones. I used Nature's Promise hot Italian chicken sausage)
1 bag Mexican cheese
2 tbs (?) flour (I used oat flour because it's all I had, and I wasn't measuring it. But you don't need a lot.)
Salt/pepper to taste
optional: minced garlic or garlic powder
1. Peel potato, dice, and boil until soft. Then drain and set aside.
2. For the sauce...I'm quoting my mom because I did this wrong, but she says to coat the bottom of a sauce pan with olive oil, heat on low heat, and add flour to it slowly. It's not a roux she says, but I don't know how to draw the line. Basically, oil + flour, low heat, constant stirring, should be light brown and paste-like consistency. Then add the jar of chile sauce. It should thicken immediately. Add some water, if needed, to thin it out. You can add garlic powder or minced garlic and/or salt to taste. Then keep on low simmer and/or remove heat and cover to keep warm. PS. This sauce is really effing spicy.
3. The sausage is pre-cooked, but I cut them up and cooked them on the skillet until they started to brown and then set aside.
4. Using the skillet (sans sausage), use some olive oil to lightly fry the potatoes, adding salt and pepper to taste. Set aside.
5. Break and beat all the eggs in a bowl. Transfer to the skillet. As Sarah taught me, you "pull" in from the edges the eggs to make them fluffier. Add back in sausage and potatoes and add 1/2 bag of shredded cheese until everything looks so good you're about to face plant into it.
6. Heat up some tortillas (we used corn because flour are hard to find without sugar in them...but next on my list: making tortillas!) on a small skillet using butter or oil, flipping to heat both sides until they bubble.
7. Assemble the sausage/potato/cheese mixture into center of the tortilla. Fold the end (bottom first, then the two sides), flip over. Top with desired amount of red chile and more shredded cheese.
The way a New Mexican does it: