Graburrito Box Recipe

Cook bacon

In a skillet over medium heat cook hickory smoked bacon until crisp, 8–12 minutes depending on thickness. Transfer to a paper-towel lined plate and chop into bite-sized pieces. Reserve 1 tablespoon bacon fat if desired for flavor.

Cook diced ham

If ham is not already heated, warm diced ham in a skillet over medium heat 3–4 minutes until slightly browned. Set aside.

Cook turkey green chile sausage

Heat 1 tablespoon oil in a skillet over medium-high heat. If sausage is in patties, crumble and cook until browned and cooked through (6–8 minutes). If ground sausage, break up and cook until no pink remains. Stir in 1/4 cup chopped roasted green chile (optional) for extra chile flavor. Drain any excess fat and keep warm.

Whisk together eggs, milk, salt, and pepper in a large bowl until combined and slightly frothy.

Heat a large nonstick skillet over medium-low and add 2 tablespoons butter. When butter is melted and foamy but not brown, pour in the egg mixture. Let sit 10–15 seconds, then gently stir with a spatula, folding eggs from the edges toward the center. Cook slowly until soft curds form and eggs are just set but still moist, about 4–6 minutes total. Remove from heat (eggs will continue to cook slightly). Keep warm.

In a small saucepan heat 2 tablespoons vegetable oil over medium heat. Whisk in 1 tablespoon flour and cook 30–60 seconds to form a blond roux.

Whisk in the red chile powder or paste until combined and fragrant, about 30 seconds. Slowly add 2 cups chicken stock, whisking to avoid lumps.

Add cumin, garlic powder and 1 teaspoon salt. Bring to a simmer and cook 6–8 minutes until slightly thickened. Taste and adjust salt. Keep warm on low; if sauce thickens too much, thin with a splash of stock or water to desired consistency.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds.

Add 2 cups roasted chopped green chiles and 1 cup chicken stock. Simmer 6–8 minutes, then use an immersion blender to purée to a smooth but slightly chunky sauce (or transfer to a blender and purée). Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Divide tortillas into 8 portions: the menu describes 4 varieties — eggs & cheddar-jack; eggs + cheddar-jack + turkey green chile sausage; eggs + cheddar-jack + hickory smoked bacon; eggs + cheddar-jack + diced ham. Prepare 2 burritos of each variety (total 8). Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) so they're pliable.

Layout a warm tortilla. Spoon approximately 2/3 cup scrambled eggs down the center. Sprinkle 1/2 cup shredded cheddar-jack cheese over the eggs. Add protein according to variety: for sausage add 1/4 cup cooked turkey green chile sausage; for bacon add 1/4 cup chopped bacon; for ham add 1/4 cup diced ham; for the vegetarian-style (eggs & cheese only) omit protein.

Fold the sides of the tortilla in, then roll tightly from one end to the other to form a burrito. Place seam-side down on a warm skillet and grill 1–2 minutes per side to seal and warm through (optional). Repeat for remaining burritos.

Cut each burrito in half on the diagonal for service.

Place two burrito halves in a box. Spoon 2–4 ounces (about 1/4 to 1/2 cup) of either warm red or green chile on the side for dipping — provide both if desired. Garnish with chopped cilantro and serve with lime wedges and optional hot sauce.

Hot-holding: keep red and green chile at 140°F (60°C) or above in a steam table or insulated container. Keep burritos wrapped or covered to retain heat; reheat briefly on a griddle if needed before service.