New Mexican Breakfasts & House Specialties Recipe

Prepare the sauce

If using canned or jarred New Mexico red chile sauce, warm it in a small saucepan over low heat until simmering. If using powdered chile, whisk chile powder with 1 cup of warm chicken broth and 1 tablespoon oil, simmer 8–10 minutes, adjust salt to taste. Keep warm on very low heat.

Crisp the tortillas

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Fry each corn tortilla 30–45 seconds per side until lightly crisp and just golden. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C).

Warm the beans

Warm the refried beans in a small saucepan over low heat, stirring occasionally. If too thick, thin with a splash of water or broth to a spreadable consistency.

Cook the eggs

In a nonstick skillet, melt butter over medium heat. Crack eggs into the skillet and cook sunny-side up or over-easy to desired doneness (about 3–4 minutes for sunny-side). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Assemble

Spread about 1/4 cup warm refried beans onto each tortilla. Place a cooked egg on top of each. Spoon 1/4 cup warmed red chile sauce over each egg (more if desired). Sprinkle with shredded cheese so it melts from the heat. Garnish with sliced green onions and chopped cilantro. Serve immediately with lime wedges.

Cook potatoes and sausage

In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add diced potatoes and cook 8–10 minutes until golden and tender. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Push potatoes to one side and add cooked crumbled sausage or chorizo just to reheat.

Sauté vegetables

Add sautéed onions and bell pepper (pre-cooked or fresh) to the skillet; cook 3–4 minutes until soft and fragrant. Mix with potatoes and sausage to combine.

Scramble the eggs

Reduce heat to medium-low. Pour beaten eggs into the skillet and gently scramble with potato/sausage mixture until eggs are just set, about 2–3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat.

Assemble burritos

Warm flour tortillas briefly in a hot dry skillet or microwave (10–15 seconds) to make them pliable. Divide the egg, potato and sausage mixture between two tortillas. Add shredded cheddar and roasted green chile to each. Spoon 2 tablespoons sour cream on top if using. Fold the sides in, then roll tightly into burritos.

Finish and serve

Optional: Toast burritos seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side to crisp the exterior and seal. Slice in half and serve with salsa verde, pickled jalapeños, and diced tomatoes.

Make the adobo/chile paste

In a bowl combine New Mexico red chile powder (or a blended paste if using), minced garlic, ground cumin, dried oregano, apple cider vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 1 cup warm broth to make a thick sauce. Taste and adjust acidity or salt as needed.

Brown the pork

Heat 2 tablespoons vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Add pork cubes in batches, searing until browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate.

Combine and braise

Reduce heat to medium, add sliced red onion to the pot and sauté 2 minutes. Return pork to the pot and pour the chile adobo mixture over the meat. Bring to a simmer, then reduce heat to low, cover and braise gently for 1.5–2 hours until pork is fork-tender and sauce has thickened, stirring occasionally. If liquid reduces too far, add up to 1/2 cup extra broth.

Finish the dish

When pork is tender, taste and adjust seasoning with remaining salt and pepper. If desired, remove pork and reduce sauce over medium heat until slightly thickened, then return pork to coat.

Serve

Serve 1/3 to 1/2 lb of carne adovada per plate with warm tortillas, 1/2 cup Spanish rice, and 1/2 cup pinto or refried beans. Garnish with sliced red onion, fresh cilantro, salsa verde and pickled jalapeños on the side.

Arrange salsa verde, pickled jalapeños and diced fresh tomatoes in small ramekins or spoon onto plates to accompany the above dishes. Offer lime wedges and extra chopped cilantro for guests to add to taste.