Jennifer Alexander Ruple

Get the party started on Cinco de Mayo early in the day with Build-Your-Own Breakfast Burritos. An assortment of fillings and toppings allows everyone to create their own masterpieces with their favorite ingredients. Include all the items in the recipe, or add a few of your own ideas.

If you happen to have any leftovers, put them to good use by making freezer burritos for on-the-go weekday mornings. Add a couple of spoonfuls of sausage, eggs, potatoes and cheese to a flour tortilla, tuck in the ends and roll it up. Repeat with the remaining leftovers. Wrap the burritos in foil then place them in the freezer in a freezer bag. To reheat, thaw overnight, remove foil, wrap in a damp paper towel and heat in the microwave on high for 1 minute.

Build-Your-Own Breakfast Burritos
8 servings

12 ounces Mexican-style pork chorizo
6 eggs
1 large baking potato, cooked and diced
1 medium onion, chopped
8 medium-size flour tortillas
Mexican blend cheese, shredded
Assorted cherry tomatoes, halved
1 avocado, pitted and sliced
1 lime, cut into wedges
Green chile sauce
Sour cream for garnish
Cilantro, chopped

In a pan, cook chorizo according to package directions. Drain and set aside. Keep warm.

Scramble eggs with a bit of salt and pepper and cook over medium-low heat until set. Keep warm.

In a pan, heat oil over medium heat. Add potatoes and onions and cook until onions are translucent and potatoes are browned and crispy. Season with salt and pepper. Set aside and keep warm.

Make the green chile sauce.

Wrap flour tortillas in foil and warm in the oven.

Place the toppings – cheese, tomatoes, avocado slices, lime wedges, green chile sauce, sour cream and cilantro – in bowls for serving.

Green Chile Sauce
Top burritos with this classic sauce from the Santa Fe School of Cooking in New Mexico. I love the taste of freshly roasted green chiles; however, canned chiles will work in a pinch.

1/4 cup vegetable oil
1 cup chopped onion
2-3 garlic cloves, minced
2-3 all-purpose flour
1 1/2 cups chopped roasted green chiles
1/3 teaspoon ground coriander
1 ½ cups chicken stock
Salt to taste

In a saucepan, heat oil over medium heat. Sauté the onion until softened, about 3-4 minutes.

Add the garlic and sauté for 1 minute. Stir in the flour. Add the green chiles and coriander and slowly stir in the chicken stock.

Bring the mixture to a boil then reduce heat and simmer uncovered for about 15 minutes.

Season with salt.

(Recipe adapted from the Santa Fe School of Cooking)