Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Ingredients
- 12 ounces Mexican chorizo , crumbled
- 1 medium onion , chopped
- 2 large potatoes , peeled and cut into small cubes
- 0.25 cups water
- 1 clove garlic , crushed
- 8 flours tortillas , warmed
Instructions
-
1
Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
All White Meat Meatloaf
This started out as an experiment for an alternative to beef, but it turned out to be the best meatloaf ever.
Grandma's Deviled Eggs
There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!
Authentic Enchiladas Verdes
This authentic chicken enchilada recipe is made with fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.