Ingredients
The following ingredients have 4 Servings
- ½ small white onion
- finely chopped
- 2 cloves garlic
- finely chopped or grated
- 1 lime
- juiced
- Salt
- 1 tablespoon ground cumin
- 2 stems fresh oregano
- finely chopped (or 1 teaspoon dried)
- One small handful cilantro or flat parsley
- finely chopped
- 5 tomatillos
- peeled and chopped (not green tomatoes but close and more tangy in flavor)
- ¼ cup drained pickled jalapeño pepper rings
- mild or hot
- finely chopped
- plus more for serving
- 12 baby white or yellow potatoes
- sliced
- Salt
- 1 pound fresh Mexican chorizo
- 1 tablespoon olive oil
- 1 large poblano pepper
- seeded
- quartered and very thinly sliced
- 1 white onion
- quartered and very thinly sliced
- 4 large whole wheat tortillas
- 1 ½ cups shredded Pepper Jack or Monterey Jack cheese
- Cooking spray
- Mexican crema or sour cream for drizzling
- optional (I keep mine in a small squirt bottle)
Instruction
- Combine the salsa ingredients in a bowl
- Place potatoes in a 3-quart saucepot and cover with water, cover, bring to boil on high heat, salt water, and cook 7-8 minutes to just tender and drain
- Meanwhile, in a cast-iron skillet, brown the chorizo over medium-high to high heat in a tablespoon of oil, 1 turn of the pan, brown and crumble 2 minutes, then add the peppers and onions and stir 2-3 minutes more
- Add half a cup of water and scrape up drippings and cook 2-3 minutes more, stirring constantly
- Heat a nonstick skillet or griddle over medium-high heat
- Blister each tortilla on one side and build on top of cooked side: potatoes, cheese, meat and salsa
- Tuck in sides and roll tightly
- Spray the pan and crisp the burritos seam-side down, 1-2 minutes, roll and crisp top
- Halve the burritos and serve with a drizzle of crema, salsa, and more pickled jalapeño peppers
