Last Updated on August 19, 2023
When you are searching for a way to add a little something extra to your next Mexican-themed meal, look no further than this creamy and flavorful breakfast burrito sauce. This sauce is incredibly easy to make with just a few simple ingredients that you likely already have in your pantry or fridge.
It has a slightly spicy kick from the chipotle peppers and a hint of zesty lime flavor. Whether you’re using it to top tacos, wrap up burritos, or dunk your nachos in it, this sauce is sure to elevate any Mexican dish.
Now, you must be thinking about how to make this sauce. Well, making it is really very easy. The process of making the perfect breakfast burrito sauce just requires a few simple steps and you will have your tasty homemade sauce ready to go in no time!
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What Is breakfast burrito sauce?
Breakfast burrito sauce is a creamy and flavorful condiment that can be used to top tacos, burritos, or nachos. It is made with sour cream, garlic, chipotle peppers in adobo sauce, lime zest, juice, salt, and pepper. It has a slightly spicy kick that pairs perfectly with the tangy sour cream base.
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Where Did I First Try breakfast burrito sauce?
I first tried breakfast burrito sauce when I was visiting my sister in California. She had made a batch for her family to enjoy with their weekly taco night dinner. When I asked what it was, she told me all about the delicious sauce and how easy it is to make.
Since then, I have been hooked on this creamy and flavorful condiment. I love how it adds a slight kick of spice to tacos and other Mexican dishes. It’s also great as a dip for chips or vegetables.
The best part is that the ingredients are readily available and simple to find. All you need is some sour cream, garlic, chipotle peppers in adobo sauce, lime zest, juice, salt, and pepper. Once you have all of the ingredients, it takes just a few minutes to mix everything together in a food processor and chill for an hour before serving.
I usually make a double batch so that I can always have some on hand. It stores well in the fridge for up to two weeks, so I am never without my favorite Mexican condiment.
Even if I’m not making tacos or burritos, I like to keep a jar of breakfast burrito sauce in the fridge for when inspiration strikes. The versatility of this sauce is one of the reasons I enjoy it so much.
Not only can you use it for tacos and burritos, but you can also serve it with vegetables or chips as a dip. And if you’re looking for something to jazz up plain scrambled eggs, this sauce is an easy way to add flavor without adding too many calories.
So, if you’re looking for a way to add some extra zing to your next Mexican-themed evening, try this breakfast burrito sauce. It’s creamy, flavorful, and easy to make with minimal ingredients that can be found in most pantries or refrigerators. Enjoy!
- Sour cream: In this recipe, sour cream adds a creamy texture and adds a tangy flavor. Moreover, it helps in balancing the spiciness of the chipotle peppers.
- Garlic: Garlic is an essential ingredient when making this sauce as it adds a hint of flavor and aroma that pairs perfectly with the sour cream.
- Chipotle peppers in adobo sauce: These small but mighty peppers add a smoky, spicy kick to the sauce. Make sure to add the peppers in small portions until you reach your desired level of spiciness.
- Lime zest and juice: The addition of lime brings a refreshingly bright flavor to this sauce. Make sure to use freshly squeezed lime juice for the best results.
- Salt & pepper: Salt helps to bring out all the flavors of the other ingredients, while freshly ground pepper gives a slight kick of heat.
Place the garlic and chipotle peppers in a food processor, and process until smoothly blended.
Add sour cream, lime juice, salt, and pepper to the food processor. Blend until all the ingredients come together into a uniform mixture.
Transfer the mixture to a small dish. Cover with plastic wrap or foil and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled with tacos, burritos, or a plate of nachos for lunch or dinner.
– Make sure to blend the garlic and chipotle peppers together first before adding in the other ingredients, as this will help ensure an even mix.
– If you like your sauce extra spicy, feel free to add more chipotle peppers or a pinch of cayenne pepper when blending.
– The sauce is best served chilled, so make sure to let it chill in the fridge for at least an hour before serving.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t have any chipotle peppers on hand, you can substitute them with jalapeno peppers or other hot peppers. However, the flavor will be slightly different due to the lack of smoke.
- If you don’t have any sour cream, you can use plain Greek yogurt instead as a healthier alternative. Alternatively, you could substitute with mayonnaise or crema Mexicana.
- You can also replace the lime juice with lemon juice or even vinegar if needed.
- You can adjust the amount of salt and pepper to suit your personal preference.
Breakfast Burrito Sauce Recipe
- Food processor
- small dish
- container etc
- 1 cup sour cream
- 1 clove garlic
- Zest and juice of 1 lime
- 2 tablespoons chipotle peppers in adobo sauce
- Salt and freshly ground pepper to taste
- Place the garlic and chipotle peppers in a food processor, and process until smoothly blended.
- Add sour cream, lime juice, salt, and pepper to the food processor. Blend until all the ingredients come together into a uniform mixture.
- Transfer the mixture to a small dish. Cover with plastic wrap or foil and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled with tacos, burritos, or a plate of nachos for lunch or dinner.
Per serving of 2 tablespoons:
- Calories: 50
- Fat: 4.2g
- Carbs: 2.5g
- Protein: 1.3g
- Sodium: 202mg
- Sugar: 1.5g
How to Store Leftover breakfast burrito sauce?
Leftover breakfast burrito sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Reheat the sauce by placing it in a small saucepan over low heat until warmed through.
Whenever, reheating the sauce, make sure to stir it frequently to prevent burning. Alternatively, you can also freeze the leftover sauce in an airtight container for up to 3 months.
Can pregnant women eat this?
Yes, as long as the ingredients are cooked or pasteurized. Otherwise, it is best to avoid this sauce due to its spicy ingredients. However, some women may find the spiciness uncomfortable, so it is best to consult your doctor first.
Can I make breakfast burrito sauce in advance?
Yes, you can make this sauce up to 2 days in advance and store it in an airtight container in the refrigerator until you are ready to use it. This will allow the flavors of the ingredients to develop and enhance even more.
What can I serve with breakfast burrito sauce?
Breakfast burrito sauce is most commonly served with tacos, burritos, nachos, or as a dip for chips. However, you can also use it to top scrambled eggs, quesadillas, or bean dishes. You can even use it as a flavorful salad dressing or sandwich spread. The possibilities are endless!
Can I make a vegan version?
Yes, you can substitute the sour cream with vegan alternatives such as cashew cream or almond milk yogurt. You may also need to adjust the seasoning accordingly. On top of that, you can replace the chipotle peppers in adobo sauce with smoked paprika to get a similar smoky flavor but without the heat.
Thanks for reading this recipe on how to make breakfast burrito sauce. This creamy, flavorful condiment is an excellent addition to any Mexican-themed meal and can be used in a variety of dishes for added flavor. It comes together quickly with minimal ingredients that are likely already on hand.
So give this recipe a try – you won’t regret it! Make sure to share the recipe with your friends and family, or even post a picture of your creation.
Sharing is Caring!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.