Traveling and eating regional foods always inspires me to get back in the kitchen to try my hand at recreating flavors. Playing. Making them my very own. My trip to New Mexico had me eating green chile smothered burritos every morning, which was A-OK with me (because everybody knows that vacation calories don’t count!). So now that I’m back in LA, I’ve swapped out the green chile sauce carrying vessel from breakfast burrito to breakfast taco. It was a strategic move to keep the hashed browns crispy. You know how burritos are giant steamers and everything gets all soggy. Great for things like gooey cheese, but less so for hashed browns.
What I didn’t realize is that most green chili recipes aren’t vegetarian, since there’s the addition of lard and pork/chicken stock. I haven’t had the heart to tell Brock that he accidentally consumed lots of animal product on our New Mexico trip (eep!). Many also aren’t gluten-free because of the flour thickener. I wanted to to make my version both vegetarian and gluten free, so I used ghee and vegetable stock and omitted flour. I just added water a little at a time until I reached my desired consistency.
The key to building flavor in this sauce is the roasting of the pasilla peppers. Get them nice and charred. I used the broiler vs. the stove top method since I was doing a big ol’ batch of them. I give them the slightest slick of canola oil beforehand, which I know isn’t authentic, but I find that it gets the peppers to char a little more evenly. From there, I cover them with plastic wrap to steam so that the skins will slip right off.
I recommend making the green chile sauce beforehand. It should last for about a week refrigerated. That way, in the morning all you need to do is whip up some scrambled eggs and hashed browns. Easy. Peasey.
Funny true story: I thought hashed browns were called hershed browns for the first speaking years of my life because of my mom’s Chinese accent. I also thought there were two Ns in the alphabet. You know M N O P and then again X Y N (aka and) Z. Ha! Such a FOB. (I only mean that in the most endearing, non-offensive way. I’m Chinese so I can say that.).
1 tbsp ghee
1 clove garlic
1 onion, chopped
1 c vegetable broth
1 lb pasilla peppers, roasted, skinned and deseeded
1/2 tsp dried oregano
1/2 tsp ground cumin
2 tbsp canola oil
2 russet potatoes, grated
2 tsp butter
4 eggs, beat until frothy
4 tbsp queso fresco, crumbled
4 corn or flour tortillas
1 avocado, sliced
1/4 c cilantro, chopped
salt and pepper to taste
1. For the green chile sauce: Saute the onion and garlic in butter over medium heat until the onion is translucent. Season with salt and pepper. Add peppers, broth, and spices. Simmer for about 5 minutes to meld flavors. Puree in a blender or food processor. taste for seasoning and thin to desired consistency. Set aside.
2. For the hashed browns: In a skillet, heat canola oil over medium heat. Add grated potatoes and fry until golden brown, flipping once. Season with salt and pepper.
3. For the scrambled eggs: Over medium-low heat, melt butter. Add whisked eggs, stirring constantly. Cook until eggs are set.
4. For the tortillas: Heat tortillas in a dry pan over medium heat for about 20 seconds on each side. Place tortillas in a towel to keep warm.
5. To assemble: In each tortilla place 1/4 of the hashed browns, scrambled eggs, avocado, cilantro and queso fresco cheese. Add a dollop of green chile sauce and serve more on the side.