Green Chile Breakfast Burrito

Start the green chile sauce: Brown the ground pork in a saucepan over medium-high heat, breaking it into small pieces. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

Add chiles and simmer: Add the roasted green chiles, chicken broth, and cumin. Bring to a simmer and cook for 20-25 minutes until flavors meld and sauce thickens slightly. Season with salt and pepper.

Crisp the potatoes: In a large skillet, cook diced potatoes in oil over medium-high heat until golden and crispy, about 12-15 minutes. Add diced onion and bell pepper for the last 5 minutes. Season well and transfer to a plate.

Cook the meat: In the same skillet, cook bacon until crispy or chorizo until browned and cooked through. Drain on paper towels and chop or crumble.

Scramble the eggs: Wipe out the skillet and melt butter over medium-low heat. Beat eggs and pour into pan. Scramble gently, stirring frequently, until just set but still creamy. Remove from heat immediately.

Warm the tortillas: Heat tortillas on a dry griddle or directly over a gas flame for a few seconds per side. They should be warm and pliable with a few char marks.

Build the burritos: Layer scrambled eggs, crispy potatoes, meat, and a handful of cheese down the center of each tortilla. Fold in the sides, then roll tightly from the bottom up.

Smother with green chile: Place each burrito seam-side down on a plate. Ladle generous amounts of hot green chile sauce over the top, covering most of the burrito. This is the Colorado way.

Finish and serve: Top with more shredded cheese (it will melt from the hot sauce), a drizzle of sour cream, and fresh cilantro if desired. Serve immediately with extra green chile on the side.