Bandaleros Mess 1
This is mainly a breakfast feast I learned while working a ranch in central New Mexico. The amount you make will be determined by the amount of people you are cooking for.
This is mainly a breakfast feast I learned while working a ranch in central New Mexico. The amount you make will be determined by the amount of people you are cooking for.
- Carbohydrate 23.2568 g
- Cholesterol 1264.88 mg
- Fat 163.9568 g
- Fiber 7.61600021362305 g
- Protein 131.1568 g
- Saturated Fat 57.79136 g
- Serving Size 1 1 Serving (1264g)
- Sodium 3753.68 mg
- Sugar 15.6407997863769 g
- Trans Fat 21.618 g
- Calories 2113 calories
Step-by-step
- place hash browns in a skillet and cook until golden brown salt and pepper to taste
- brown your ground beef in another skillet when done add the bueno chopped green chili, and let simmer for about 15 minutes
- fry the eggs and the bacon
- while the eggs and bacon are cooking take 4 or 5 flour tortillas wrap them in foil and place them in a preheated oven 400 degrees
- when this is done place hash browns on a plate along with the eggs and bacon
- take your ground beef and chili mixture and smother some of it over the hash browns
- site down and eat with the flour tortillas, a great wake me up in the mornings
Raw ground beef and a full tub of chopped green chile require deliberate moisture management before they ever touch a plate, a crucial detail omitted from the basic ingredient manifest.
- Simmer the beef and chile mixture uncovered for a full 15 minutes to evaporate excess liquid, or the resulting sauce will dissolve the crisp exterior of the hash browns instantly.
- Wrap flour tortillas tightly in heavy-duty aluminum foil before placing them in the 400-degree oven; exposed tortillas will dehydrate into brittle crackers within minutes.
- Portion and freeze the cooked beef and chile base separately from the potatoes for up to three months, reheating the meat mixture gently on the stovetop while crisping fresh hash browns from scratch.
- Substitute bulk pork sausage for the ground beef at a one-to-one ratio if preferred, though higher fat content requires draining the skillet thoroughly before adding the chile.
Proper temperature control separates a cohesive breakfast plate from a soggy pan. Execute each component independently to maintain distinct textures across the board.
