Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.
10 ounce red potatoes, cut into 1/2-inch cubes
1 cup chopped tomato
2 tablespoons diced white onion
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
6 ounces Mexican raw chorizo
1 cup chopped white onion
1/3 cup thinly sliced poblano chile
2 teaspoons olive oil
1/8 teaspoon salt
4 (7- to 8-inch) whole-wheat flour tortillas
2 ounces queso fresco, crumbled (about 1/2 cup)
How to Make It
Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.
Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.
Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.
Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.
Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.
When I saw Mexican chorizo as a listed ingredient, I knew I would be using soy chorizo. I was thrilled to see so many reviews that also used soy chorizo!! This was delicious! I have been using soy chorizo for years now and my family doesn't know the difference -- it is a fantastic product. I followed this recipe pretty much as written, although I used a bit more poblanos. I loved the addition of potatoes, it gave the burritos a really nice texture and balanced the heat of the peppers (my poblano was unusually hot). I might make quesadillas next time instead of the burritos. Great, great recipe. Will be doing these again soon! Just a note on the soy chorizo -- our grocery store carries it alongside all of the refrigerated vegan/vegetarian products, in the fresh produce section. It is soft and looks just like a cased sausage. Just squeeze it out of the casing and into the your pan. Good stuff!
Made these with soy chorizo from Trader Joe's. Substituted jicama for potato, shredded mozzarella for queso. Made corn soft tacos instead of burritos. DELICIOUS! Thrilled my Muslim friends who don't eat pork.
Very good. I threw some scrambled eggs in there and it was delicious, and also bulked it up enough to let me make 6 burritos instead of 4. In the future, I will probably just roast the potatoes in the oven while everything else is cooking to speed things up.
This meal is wonderful! The potatoes add an unexpected texture and flavor that is difficult to describe. They make the recipe really special and unique. Also, I added quite a bit more peppers, as I had an abundance from the garden. This recipe is definitely a keeper. Also would be great for breakfast!