Verde Burrito Recipe

Roast tomatillos and chiles under a broiler or on a hot skillet until charred on all sides, about 8–10 minutes. Let cool, then peel tomatillos if desired and remove skins from poblanos if used. Roughly chop and set aside.

In a blender, combine roasted tomatillos, roasted chiles, half the onion, garlic, cumin, oregano and 1/2 cup broth. Puree until mostly smooth.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the cubed pork and brown on all sides, about 5 minutes. Add the chile-tomatillo puree, remaining broth, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and simmer gently 25–30 minutes until pork is tender and sauce has thickened. Adjust seasoning with remaining salt.

If you prefer a more shredded texture, remove pork, shred with forks, then return to sauce and simmer 5 minutes to absorb flavors.

If using precooked pulled pork as a shortcut: warm the pulled pork in a small skillet over medium heat with lime juice, smoked paprika, and a pinch of salt until heated through, about 4–5 minutes. Hold warm.

Place diced potato in a microwave or pot of salted water and par-cook until barely tender, 4–6 minutes (microwave) or 6–8 minutes (boil). Drain and pat dry.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add diced onion and sauté 1–2 minutes until translucent. Add par-cooked potatoes in a single layer. Season with smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally and pressing slightly, until golden and crisp in spots, 8–10 minutes. Reduce heat if browning too quickly. Keep warm.

In a bowl, whisk together 4 eggs, 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper until blended.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Pour eggs into pan and allow to sit undisturbed 10–15 seconds. Using a spatula, gently push eggs from the edges toward the center, folding as they set to form soft curds. Cook until slightly underdone for creamy scrambled eggs, about 2–3 minutes. Remove from heat and hold warm.

For the serrano crema: remove stem and seeds from serrano (leave seeds for more heat). In a small blender or with an immersion blender, combine serrano, 1/2 cup sour cream and 1 teaspoon lime juice. Blend until smooth. Taste and add a pinch of salt if needed. Refrigerate until assembly.

For pico de gallo: combine diced tomato, 1/4 finely diced white onion, minced jalapeño/serrano (if using), 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Stir and let sit 5–10 minutes for flavors to meld.

Warm the flour tortillas briefly: heat a dry skillet or griddle over medium-high and warm each tortilla 15–20 seconds per side until pliable (or wrap in a damp towel and microwave 20 seconds).

Lay a warm tortilla on a flat surface. In the center of the tortilla layer: about 1/4 cup chile verde (shredded or chunky, drained slightly), 1/4 cup warmed pulled pork, 1/4 cup breakfast potatoes, 1/4 of the scrambled eggs, 2 tablespoons shredded white cheddar and 2 tablespoons shredded mozzarella.

Spoon 1–2 tablespoons pico de gallo on top of the fillings. Drizzle 1–2 tablespoons serrano crema over the pico and sprinkle a few cilantro leaves.

Fold the burrito: fold the sides in toward the center, then roll from the bottom up, keeping fillings snug. Place seam-side down on a preheated skillet or griddle lightly greased. Toast over medium heat 1–2 minutes per side until golden and cheese begins to melt, pressing gently with a spatula.

Slice in half and serve immediately with extra serrano crema and pico on the side.