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Chorizo, peppers and potatoes come together for a crispy burrito that's served with crema and a fresh tomatillo salsa.
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.