Chorizo, peppers and potatoes come together for a crispy burrito that's served with crema and a fresh tomatillo salsa.
- ½ small white onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- 1 lime, juiced
- 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
- 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)
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.