Sunday, May 13, 2012

Burritos with Chorizo and Potato

Recently I found two interesting recipes in my Cooking Light Magazine.
When I plan out my menu for the week I usually try to include 2 or 3 new recipes
just for fun. This can be time consuming but in the end I think it adds great variety
to what we are eating.

This recipe caught my eye because I have not ever included potatoes in my
burritos before. I also really liked the combination of Chorizo and potatoes.

Since this is my first time making this recipe I followed it pretty closely. The only
change I made was I added about a teaspoon or so of cumin to the potatoes while
I was cooking them. 

Potato, Chorizo and Green Chile Burritos

from Cooking Light

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)
* I used a little more lime and cilantro in my tomato salsa b/c I love those flavors.
*I added a tsp of cumin to the potatoes when I cooked them.
* I used spinach tortillas instead of flour tortillas


1. 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.

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

3. 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.

4. 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.

5. 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.

* Instead of step 5 I placed my burritos in a greased baking dish.  I brushed a little oil on the top and baked them on 400 for about 10 minutes.  After they came out of the oven, I added a little more cheese and some of the tomato salsa to the top.

This is a very good recipe.  The ingredients create a very fresh, light tasting burrito.

                                                              Fancy Chorizo and Potato Burrito!

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