Southwestern Breakfast Burritos

Ingredients

• 20 New Mexico Red Chile Pods
• 2 cups Hot Water
• 1 can Tomato Sauce ((8oz))
• 3 cloves Garlic
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Cumin
• 1/2 tsp Oregano
• 1/4 tsp Salt
• 1 bag Mrs Dell's Frozen Hash Browns
• 14 oz Firm Tofu
• 1 clove Garlic ((minced))
• 1 cup Onion ((diced))
• 1/2 Red Bell Pepper ((diced))
• 1 can Chopped Green Chiles ((4oz))
• 1 Tbs Dijon Mustard
• 1 Tbs Nutritional Yeast
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Turmeric
• 1/4 tsp Ground Cumin
• 1/4 tsp Salt

Instructions

1. 1

   Roast 20-25 red chile pods in 250 degree oven until toasty

2. 2

   Cut off tops and remove seeds and drop into 4qts of boiling water

3. 3

   Let chiles steep for 10 minutes or so until softened

4. 4

   Remove chiles with tongs and place into blender with 2 cups of steep water

5. 5

   Add tomato sauce and spices and blend until smooth

6. 6

   Prepare hash brown by placing an even layer in a small skillet on med heat

7. 7

   Cover with lid and cook 20 minutes

8. 8

   Flip potatoes and cook for an additional 10 minutes or until browned

9. 9

   Drain and press tofu removing as much water as possible

10. 10

    Saute garlic, leeks, bell pepper, and green chile until softened

11. 11

    Add block of tofu and cut into cubes with spatula

12. 12

    Add nutritional yeast, mustard, and spices and scramble until color is uniform,

13. 13

    Warm tortillas until soft and build burritos with layers of tofu and potatoes

14. 14

    Wrap and smother with Red Chile Sauce