Potato, Chorizo, and Green Chili Tacos OR Burritos

Last night I asked Adrian what he wanted for dinner and he said BURRITOS!!! Yes, he said it in all caps and definitely with three exclamation marks. But I was feeling tacos. So what did we do? We made the same filling for two different purposes and the result is spectacular!

While chorizo isn’t the healthiest option, at 4-6 servings, you’re not eating way too much of it, AND, you get a heaping serving of amazing nutrition between the potatoes, peppers, tomatoes, and avocado. So you don’t have to feel too guilty on this one, especially if you limit your tacos to 2, or your burrito to a medium tortilla.

Potato, Chorizo and Green Chili Tacos OR Burritos!

Time: 30 Minutes
Serves 4-6

3 medium red-skinned potatoes, cut into 1/2-inch cubes
2 tbsp olive oil
1 large yellow onion, thinly sliced
1 medium poblano or ahaheim chili pepper, thinly sliced
2 hot chili peppers (e.g. serrano or mix of serrano and red jalapeño)
1⁄4 teaspoon salt
12 oz Mexican chorizo, beef or pork
2 tsp cumin
Juice of 1 lime

Tortillas of Choice
4 whole wheat flour tortillas
12 6-inch corn tortillas

Fillings of choice
2 roma tomatoes, chopped into 1/4 inch cubes
1/2 Avocado, cut into 1/4 inch cubes
1/2 small white onion, chopped fine
1/2 Avocado, cut into 1/4 inch cubes
1/4 cup cilantro, roughly chopped
1/4 cup cotija cheese (queso anejo)
1/4 cup Roasted tomato salsa
Hot sauce, of choice
1 large lime, cut into 4-6 wedges

Bring a large pot of water to a boil. Add potatoes and boil for 7-8 minutes, until softened, but still al dente. Drain and set aside.

In a large skillet or Dutch oven, heat oil over medium-high eat. Add onions and poblanos, and stir, until soft, about 8-10 minutes. Meanwhile, in a a heavy skillet, heat chorizo over medium-high heat. Stir with a wooden spoon to break up until cooked through, about 5 minutes. Reserving oil in the pan, transfer chorizo with a slotted spoon to the onions and peppers. Remove chorizo mixture from heat.

Heat chorizo oil over medium-high heat and add potatoes and cumin. Stir to combine.Cook for about 5-6 minutes, until potatoes are crisp, adding more oil if necessary. Remove from heat and transfer potatoes when done to chorizo mixture.

Reheat chorizo mixture. Add juice of 1 lime, and stir to combine. Remove from heat.

Prepare tortillas of your choice: warm your corn our flour tortillas in the microwave or very cautiously over your burner. You can also fry your corn tortillas in olive oil over medium-high heat: 30-60 seconds on each side, until crisp, and blot on paper towels.

Fill tortillas of choice with chorizo mixture. Then top with your favorite fillings, squeezing lime wedges over each serving. Serve wrap burritos or fold your tacos. Enjoy!