Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 10

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.

Krista Ackerbloom Montgomery
Recipe by Cooking Light May 2012

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
36 mins
total:
36 mins
Yield:
Serves 4 (serving size: 1 burrito)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

349 calories; fat 15.4g; saturated fat 4.6g; mono fat 7g; poly fat 1.8g; protein 14.5g; carbohydrates 39.6g; fiber 5.8g; cholesterol 77mg; iron 1.4mg; sodium 669mg; calcium 135mg.
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