Glenn's (the Burrito Guy) Green Chile Breakfast Burritos

Every office needs a burrito guy or gal. We used to have one. His name was Glenn. He made these awesome green chile breakfast burritos filled with eggs, potatoes, cheese, pork and green chile. His burritos were awesome. When we moved our offices, we lost Glenn. We have a new breakfast burrito lady but hers are not as yummy. Her burritos are salty and dry.

Glenn’s burritos were never dry. His green chile sauce kept the burritos nice and moist. I made these burritos to replicate Glenn’s awesome burritos. These are a little saucier than the typical breakfast burrito. Glenn didn’t add sausage or bacon to his burritos. The meat came from his pork green chile sauce.

I caught Glenn off guard and he shared his family’s green chile recipe with me. I used his recipe to make the green chile sauce. If you don’t want to spend the time making your own green chile, 505 brand green chile will work in a pinch. It is a little expensive and you do need quite a bit of it so I prefer to make my own when I make breakfast burritos in bulk.

I made 60 burritos but kept 10 for myself. I gave the bf 20, dropped 20 off for the new parents and gave 10 to another friend. They are a real lifesaver when you need breakfast (or dinner) in a hurry. Just pop them in the microwave for two minutes and you have yourself a delicious portable meal.

3 pounds potatoes, small dice
olive oil, as needed
30 large eggs
½ cup milk
Salt
Pepper
Butter, as needed
2 pounds cheese, grated
8 quarts pork green chile (recipe below or use jarred green chile with 6 pounds of diced pork shoulder or butt)
60 flour tortillas

Wax paper (buy the heat-safe kind)
Aluminum foil

1. Toss the diced potatoes with some olive oil, salt and pepper and roast in oven until soft and golden.
2. Beat eggs with salt, pepper and milk. In batches, scramble the eggs and leave them in large curds.
3. In a large stockpot or bowl, gently mix together cooked potatoes, scrambled eggs and green chile. You should have a slightly liquid mix.

4. Place some filling on each tortilla and wrap. Wrap each burrito in wax paper and then in foil. Place burritos into large Ziploc bags. I reuse the zippy bags that the tortilla came in and fit about 10 burritos in each bag. Freeze.

5. To reheat, remove burrito from aluminum foil and microwave about 2 minutes. Remove from wax paper immediately to prevent sticking.


Pork Green Chile sauce

- 6 pound pork shoulder, small dice
- garlic powder
- cumin
- mexican oregano
- ancho chile powder
- sea salt
- black pepper
- bacon drippings or oil
- flour
- 2 onions; diced
- 3 cloves garlic; crushed
- Water
- 3 jalapenos; roasted, peeled, deveined, de-seeded, and diced
- 5 poblanos peppers; roasted, peeled, deveined, de-seeded, and diced
- 2 cups roasted peeled green chile or two 4 ounce cans green chile
- 5 diced tomatillos (or a 7 ounce can of Herdez salsa verde)
- 1 can diced tomatoes (I think it was a 14-15 ounce can.)
- 2 bay leaves
- ½ cup chopped cilantro

1. Make a blond roux using equal parts bacon drippings or oil and flour. Set aside.
2. Season pork with garlic powder, cumin, Mexican oregano, ancho chile, black pepper and salt. In a sauté pan, brown pork in batches. Transfer to large stockpot when browned.
3. In same pan, sauté onions and garlic with a little oil or bacon fat. Transfer to stockpot.
4. Place stockpot on medium heat. Add jalapenos, poblanos, and green chile. Add tomatillos or salsa verde, diced tomatoes, water, and bay leaves. Simmer about two hours or until pork is tender.
5. Add roux and bring to a boil. Roux will thicken chile when it comes to a boil. (I usually will make the roux with about half a cup of flour and add in small quantities until I get the desired consistency.) Stir in cilantro and adjust seasoning.