Potato, Chorizo, and Green Chile Burritos

Name: Potato, Chorizo, and Green Chile Burritos
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 4
Cuisine: Mexican
Ingredients: 170 grams Mexican raw chorizo; 4 8-inchs (7- to 8-inch) whole-wheat flour tortillas; 1 Tbsp chopped fresh cilantro; 2 teaspoons fresh lime juice; 2 teaspoons olive oil; 79 milliliters thinly sliced poblano chile; 118 milliliters ounces queso fresco, crumbled (about; 283 grams red potatoes, cut into 1/2-inch cubes; 0 teaspoons salt; 237 milliliters chopped tomato; 237 milliliters chopped white onion; 2 Tbsps diced white onion

Potato, Chorizo, and Green Chile Burritos might be just the Mexican recipe you are searching for. One serving contains 488 calories, 19g of protein, and 26g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have mexican chorizo, flour tortillas, salt, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes around 36 minutes. It works well as a main course.

Instructions

Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil.

Ingredients you will need

Red Potato

Water

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Sauce Pan

Remove the pan from heat, and let stand for 5 minutes.

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Frying Pan

Drain; pat potatoes dry with paper towels.

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Potato

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Paper Towels

Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.

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Lime Juice

Cilantro

Tomato

Onion

Heat a large skillet over medium-high heat.

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Frying Pan

Add the chorizo; cook for 3 minutes, stirring to crumble.

Ingredients you will need

Chorizo

Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently.

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Chorizo

Poblano Pepper

Onion

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Frying Pan

Remove the chorizo mixture from pan.

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Chorizo

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Frying Pan

Add oil to pan, and swirl to coat.

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Cooking Oil

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Frying Pan

Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally.

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Potato

Remove pan from heat. Stir in chorizo mixture and salt.

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Chorizo

Salt

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Frying Pan

Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese.

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Tortilla

Cheese

Potato

Salsa

Roll up each burrito, jelly-roll fashion.

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Jelly

Roll

Heat a large nonstick skillet over medium heat.

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Frying Pan

Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Paper Towels

Ingredients

Servings:

170grams

Mexican raw chorizo 48-inchs

(7- to 8-inch) whole-wheat flour tortillas 1Tbsp

chopped fresh cilantro 2teaspoons

fresh lime juice 2teaspoons

olive oil 79milliliters

thinly sliced poblano chile 118milliliters

ounces queso fresco, crumbled (about 283grams

red potatoes, cut into 1/2-inch cubes 0teaspoons

salt 237milliliters

chopped tomato 237milliliters

chopped white onion 2Tbsps

diced white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.