Sands Burrito Recipe

Prepare potatoes

Cut potatoes into 1/2-inch dice. Rinse well to remove excess starch and pat dry with a towel.

Cook potato hash

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add diced potatoes in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and fry, stirring occasionally, until golden and tender, about 10–12 minutes. Reduce heat to medium when potatoes are browning too quickly. When potatoes are cooked, transfer to a bowl and set aside.

Caramelize onions

In the same skillet, add 1 tbsp butter and 1 tbsp olive oil. Add sliced onion and a pinch of salt. Cook over medium-low heat, stirring every few minutes, until deep golden and soft, about 12–15 minutes. If onions brown too quickly, reduce heat and add a teaspoon of water to deglaze.

Combine peppers and season

Add roasted red and green peppers to the caramelized onions along with minced garlic, cumin and smoked paprika. Cook 2–3 minutes until fragrant. Return the cooked potato hash to the skillet, toss to combine, adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped cilantro and remove from heat. Crumble 1/2 cup queso fresco into the filling and reserve remaining 1/4 cup for garnish.

Warm tortillas: heat a dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable, keeping them covered with a towel to stay warm.

Assemble burritos: Spoon approximately 1 cup of the potato–pepper–onion filling down the center of each tortilla. Sprinkle about 3 tablespoons crumbled queso fresco over the filling. Fold the sides in, then roll tightly to form a burrito.

Optional toasting: melt remaining 1 tbsp butter in a skillet over medium heat. Place seam-side down and toast each burrito 2–3 minutes per side until golden and crisp, pressing gently with a spatula.

Make pico: Combine diced tomatoes, diced white onion, minced jalapeño, 1 tbsp lime juice, 1 tbsp chopped cilantro and 1/4 tsp salt in a small bowl. Stir and let sit at room temperature for 10 minutes to marry flavors.

Prepare guacamole: Halve and pit the avocado, scoop flesh into a bowl and mash to desired consistency. Stir in 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Sour cream: Transfer sour cream to a small ramekin to serve alongside the burrito.

Make vinaigrette: In a jar or small bowl, whisk together 2 tbsp champagne vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. While whisking, slowly stream in 4 tbsp olive oil until emulsified. Taste and adjust acidity or seasoning as desired.

Toss salad: Place 4 cups mixed greens in a bowl and dress lightly with about 1–2 tbsp vinaigrette just before serving to coat leaves.

Plate each burrito with a scoop of pico de gallo, a ramekin of sour cream, a scoop of guacamole and a side of dressed mixed greens. Sprinkle remaining crumbled queso fresco over the burrito and garnish with extra cilantro if desired.