Durango Burro Recipe

Prepare aromatics and chiles

If using fresh chiles, roast, peel, seed and chop them. If canned, drain and roughly chop. Finely chop the onion and mince the garlic.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant.

Stir in the flour and cook 1 minute to form a roux with the onion mixture. Slowly whisk in the broth until smooth.

Add the chopped green chiles, cumin, oregano, salt and pepper. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning; add lime juice if desired. Keep warm on low while assembling burros.

For frozen shredded hashbrowns

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add frozen hashbrowns in an even layer, sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Press down lightly and cook without stirring until browned on bottom, 4–6 minutes. Flip sections, add remaining 1 tablespoon oil, and continue cooking until crisp and cooked through, 4–6 more minutes. Keep warm.

For fresh home fries (if using fresh potatoes)

If using shredded fresh potatoes, squeeze out excess moisture. Or for diced home fries, parboil diced potatoes 4 minutes, drain. In the skillet heat 2 tablespoons oil over medium-high heat, add onion (if using) and cook 2 minutes. Add potatoes, season with 3/4 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until golden and crisp, 12–15 minutes. Keep warm.

Warm tortillas: heat a dry skillet over medium and warm each large flour tortilla 20–30 seconds per side until pliable, or wrap in foil and keep in a low oven (200°F/95°C).

Prepare the eggs: In a bowl whisk together eggs, 2 tbs milk, 1 tsp salt and 1/2 tsp black pepper until combined.

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in half the egg mixture and cook gently, stirring occasionally, scraping the pan, until soft-scrambled and just set, about 2–3 minutes. Transfer to a plate and repeat with remaining 1 tablespoon butter and remaining egg mixture to make two equal portions (one portion per burro).

Assemble each burro: place a warmed tortilla on a work surface. Divide half the scrambled eggs onto the lower third of the tortilla. Top eggs with 3/8 cup (about half) mild green chilies, 1/2 cup diced ham and 3/4 cup shredded cheddar-jack cheese.

Fold: fold the bottom edge up over filling, fold both sides in, and roll tightly to form a burro (burrito-style). Place seam-side down on a baking sheet or skillet to keep closed.

Smother: Spoon 1/2 cup of the warm green chili sauce over each assembled burro, coating the top and sides. Sprinkle remaining shredded cheese over the sauce.

Finish: Place under a broiler or in a hot oven (425°F/220°C) for 3–5 minutes until cheese is melted and sauce bubbling. Alternatively, cover skillet and cook over low heat until cheese melts, 3–4 minutes.

Place each smothered Durango Burro on a plate alongside a generous portion of hashbrowns or home fries. Spoon any extra green chili sauce over the potatoes if desired. Garnish with chopped cilantro and sliced green onions.

Serve immediately while hot.