Chorizo & Potato Crispy Burritos
HOME > Recipes > Chorizo & Potato Crispy Burritos

Chorizo & Potato Crispy Burritos

"These hearty, spicy beauties are a BLD (breakfast, lunch, or dinner) winner." —Rach

Ingredients

Green Tomato Pico

  • 2 green tomatoes, finely chopped, or 5 tomatillos, husked, rinsed, and finely chopped

  • ½ small white onion, finely chopped

  • ¼ cup sliced mild or hot pickled jalapeños, finely chopped, plus more for topping burritos

  • A small handful of fresh cilantro, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 lime, juiced (about 2 tbsp.)

  • A few (7 or 8) fresh mint leaves

  • Salt

Burritos

  • 1 lb. baby potatoes, sliced

  • Salt

  • 1 tbsp. olive oil

  • 1 lb. fresh Mexican-style chorizo

  • 1 large poblano pepper, seeded and quartered, then very thinly sliced

  • 1 small white onion, quartered, then very thinly sliced

  • 4 large (10-inch) whole wheat tortillas

  • 1 ½ cups shredded pepper Jack

  • Cooking spray

  • Mexican crema or sour cream, for drizzling (optional)

Preparation

  • Step 1

    In a medium bowl, stir the pico ingredients to combine.

  • Step 2

    In a large saucepan with a lid, cover the potatoes with water. Cover the pan and bring to a boil over high heat. Salt the water and cook the potatoes until just tender, 7 to 8 minutes; drain. 

  • Step 3

    Meanwhile, in a medium cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the chorizo and cook, breaking up the meat with a spoon, until the chorizo is browned, about 2 minutes. Add the pepper and onion and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add 1/2 cup water to the skillet and cook, scraping up the browned bits on the bottom of the pan, until the liquid reduces slightly, 2 to 3 minutes more.

  • Step 4

    Heat a large nonstick skillet or a griddle over medium-high. Working with one tortilla at a time, cook until blistered on the bottom, about 15 seconds. Arrange the tortillas, blistered-side up, on a work surface. Top with the potatoes, cheese, meat, and pico. Tuck in the sides and roll up each tortilla, burrito-style.

  • Step 5

    Spray the large skillet with cooking spray. Add the burritos to the skillet, seam-side down. Cook until crisp, turning once, about 1 to 2 minutes per side.

  • Step 6

    Halve the burritos and serve with a drizzle of crema, if using, and more pickled jalapeños.  

The Tools You'll Need

You May Also Like

This recipe's tangy lemon and garlic dressing is perfect with the artichokes and spinach. A...