Gordo Verde Breakfast Burrito
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 844
- Total Fat
- 47
- Saturated Fat
- 17
- Carbohydrates
- 63
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 43
- Cholesterol
- 349
- Sodium
- 956
- Total: 4 hr 20 min (includes cooling time)
- Active: 50 min
Ingredients
Pork:
One 2 1/2-pound pork butt, boneless (fat on the pork makes a better final flavor), cut into 1-inch pieces
Mixed spices to taste: ground black pepper, garlic salt, celery seed, cumin
1 tablespoon dried oregano
One 24-ounce bag frozen hash browns or breakfast potatoes
Chile Verde Salsa:
8 tomatillos
3 jalapeño peppers
1 serrano pepper
1 teaspoon minced garlic or 3 fresh cloves garlic, finely chopped
2 tablespoons lemon or lime juice
1 bunch fresh cilantro, chopped
One 7-ounce can diced green chiles
2 medium white onions, finely diced
Gordo Breakfast Burrito:
12 eggs
One 16-ounce can refried beans
8 large tortillas
8 ounces shredded jack cheese
One 8-ounce tub sour cream
Directions
- For the pork: Heat the oven to 300 degrees F.
- Using a deep baking dish, toss the pork in the spices and dried oregano. Add 1/2-inch water and cover with foil. Bake for 2 hours, then take the foil off and bake 15 more minutes. Remove from the oven, then pour off the juices and keep to one side. Let cool, then shred.
- Put the frozen hash browns on a baking sheet in the oven and cook according to the package instructions.
- For the chile verde salsa: Meanwhile, cook the tomatillos, jalapeños and serrano in boiling water for 10 minutes and let cool; keep some boiled water. Allow to cool, then remove the tomatillo skins; remove the pepper seeds if you are not a fan of HOT SPICE! Add the tomatillos, jalapeños and serranos, garlic and lemon juice to a blender and blend. Pour into a bowl and add the cilantro, green chiles and white onions. (We leave these ingredients unblended to give texture to the salsa.) Transfer to a large cooking pot and add the verde salsa and shredded pork together, adding water from the boiled peppers and juices from cooking the pork, until you have a fairly liquid consistency, and heat on low heat for 20 minutes.
- For the gordo breakfast burrito: Scramble the eggs in a skillet. Heat the refried beans in the microwave. Place a large tortilla in a skillet or a griddle and sprinkle with jack cheese, then lightly heat. Place 2 tablespoons potatoes, 2 tablespoons refried beans, 2 tablespoons scrambled eggs and 2 heaped spoons chile verde salsa on the tortilla. Fold in the ends, then roll the tortilla. Put on a dish with a spoon of chile verde salsa and a sprinkling of jack cheese. Add a spoon of sour cream on top and serve! Repeat to make 7 more burritos.
Cook’s Note
The chile verde salsa can be used in so many ways, with Mexican rice or verde huevos. It freezes very well in smaller portions up to 3 months. The more times the chile verde salsa is heated, the more the flavor develops, and the longer it is simmered, it gets better by the minute. Remember, if you do not like foods REALLY SPICY, remove the seeds from the peppers. This recipe from Oaxaca has been handed down through the Amaya family for generations; please enjoy and pass it on!