Potato, Chorizo, and Green Chile Burritos
Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the
firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after
they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.
View Recipe: Potato, Chorizo, and Green Chile Burritos