0.0 – 0 reviews • Egg Recipes
| Level: |
Intermediate |
| Total: |
4 hr 20 min |
| Active: |
50 min |
| Yield: |
8 servings |
| Level: |
Intermediate |
| Total: |
4 hr 20 min |
| Active: |
50 min |
| Yield: |
8 servings |
Ingredients
- 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
- 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
- 12 eggs
- One 16-ounce can refried beans
- 8 large tortillas
- 8 ounces shredded jack cheese
- One 8-ounce tub sour cream
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
844 |
| Total Fat |
47 g |
| Saturated Fat |
17 g |
| Carbohydrates |
63 g |
| Dietary Fiber |
11 g |
| Sugar |
6 g |
| Protein |
43 g |
| Cholesterol |
349 mg |
| Sodium |
956 mg |
| Serving Size |
1 of 8 servings |
| Calories |
844 |
| Total Fat |
47 g |
| Saturated Fat |
17 g |
| Carbohydrates |
63 g |
| Dietary Fiber |
11 g |
| Sugar |
6 g |
| Protein |
43 g |
| Cholesterol |
349 mg |
| Sodium |
956 mg |