Saturday, April 30, 2011

Chorizo and Potato Burritos

This is a hearty burrito that you can eat for breakfast lunch or dinner.  It has a great combination of smokey, salty, creamy, spicey, and fresh.

Ingredients for 2
2 medium tortillas
4 oz chorizo broken up
1/2 green pepper chopped
1/4 white onion chopped
clove garlic crushed
roasted potatoes, left overs
poblano herb crema
avocado sliced
tomato, choped
sharp cheddar, shredded
1tbl olive oil
salt and pepper
tapitio, or your favorite hot sauce

Heat a saute pan on medium high.  Add the oil, peppers, and garlic.  Let those cook for about 2 minutes until they get soft.  Add the chorizo and try to let it get a good crust before you stir it about 4.  When the chorizo is almost all the way done Add the left over roasted potatoes and let those get warmed up until they start to brown up again about 4 minutes.  Add the garlic.

Warm up the tortillas on a skillet.

Build your taco with a layer or the poblano herb crema a dash or two of hot sauce, the tomato, shreeded cheese and the avocado.  Top with a portion of the chorizo potato mixture.

Roll up your burrito and enjoy.

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