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.
View Recipe: Potato, Chorizo, and Green Chile Burritos