If you’ve ever been fortunate enough to visit beautiful New Mexico, I hope you tried a green chile breakfast burrito. They’re truly one of the highlights of our amazing state. You can, of course, opt for red chile on top. I included the recipe for green because I personally prefer it, but feel free to substitute red if you like. You could also omit the green chile sauce or use a different topping instead, if you don’t have access to green chiles. These burritos are easily one of the most satisfying things you can have for breakfast and they give you lots of energy to start your day. I find that when I travel to other places for extended periods of time, green chile breakfast burritos are the thing I look forward to enjoying when I return.
Wild Boar Bacon Takes Any Meal To The Next Level
If you’ve never tasted our wild boar bacon before, get ready to be obsessed. Bacon is already known for being one of the most delicious foods in existence. Our wild boars roam the forests of the Southwest, foraging their natural preferred diet of roots, nuts, berries and tubers. This gives our wild boar meat a nutty, complex flavor profile that has so much depth and dimension compared to conventional pork bacon. It’s also slightly less greasy than conventional bacon and contains more vitamins and minerals.
- ¼ cup bison tallow
- 3 large potatoes, shredded
- Sea salt and freshly ground black pepper to taste
- 1 onion, chopped
- 1 clove of garlic, minced
- 2 large eggs
- 4 flour tortillas
- 12 slices wild boar bacon from
- 3 cups green chile sauce
- Shredded pepper jack cheese (or cheese of choice)
For the green chile sauce:
- 2 tablespoons bison tallow
- ½ medium onion, finely diced
- 3 cloves garlic, finely minced
- 1 tablespoon flour
- 2 cups chopped New Mexican hatch green chiles
- 2 cups bison bone broth
- Sea salt to taste
To make the green chile sauce:
- Melt the 2 tablespoons of bison tallow in a cast iron skillet over medium heat. Sauté the onion and garlic until tender and fragrant. Stir in the tablespoon of flour. Cook, stirring often, for about 2 minutes. Add the chopped green chiles to the skillet. Stir once and then add the bison bone broth, stirring constantly as you pour it into the skillet. Season with salt to taste. Bring the chile sauce to a boil, then reduce heat and simmer until the mixture is thickened to your liking. Use warm on top of the burritos. Leftovers can be kept in a sealed container in the refrigerator.
To make the burritos:
- Cook the wild boar bacon until it’s nice and crispy. Set aside on a paper towel lined plate.
- Preheat the oven to 400 degrees Fahrenheit.
- Melt the ¼ cup of bison tallow in a large cast iron skillet over medium heat. When hot, add in the shredded potatoes and season generously with sea salt and freshly ground black pepper to taste. Cook the potatoes for several minutes, pressing them gently down into the bottom of the skillet.
- Use a wooden spoon to mix the potatoes, scraping them up from the bottom of the pan. Add the diced onion and minced garlic. Stir to combine. Press the mixture down into the bottom of the skillet to continue cooking. After 10-15 minutes, the mixture should be golden brown. Add in the lightly beaten eggs, once again scraping the contents of the skillet from the bottom to mix. Once the eggs are cooked, remove from the heat.
- Assemble the burritos. Divide the potato and egg mixture between the four flour tortillas. Distribute the wild boar bacon evenly between the burritos, placing on top of the potato and egg mixture. Roll the burritos up, folding the edges under.
- Flip the burritos so that they’re seam side down on a baking sheet. Top generously with green chile sauce and cheese.
- Bake the burritos for approximately 3-6 minutes.
- Serve and enjoy immediately!
The Beck & Bulow Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.