Chorizo With Potato Recipe

BURROS

1. 1

   Prepare all ingredients: dice potatoes, onion, and bell pepper; mince garlic; crumble chorizo. Rinse and dry the cilantro if using.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 10–12 minutes. If the potatoes stick, add a splash of water or cover briefly to steam.

3. 3

   Push potatoes to the side of the skillet and add the remaining tablespoon of oil. Add crumbled chorizo to the pan and cook, breaking it apart with a spatula, until fully cooked and browned and the fat renders, about 5–7 minutes.

4. 4

   Add onion and bell pepper to the pan with the chorizo. Cook until the vegetables soften, about 5 minutes.

5. 5

   Stir in minced garlic, smoked paprika, and ground cumin. Cook for 1–2 minutes until fragrant. Season with salt and black pepper, adjusting to taste.

6. 6

   If using, stir in chopped cilantro and drizzle lime juice over the mixture. Remove from heat.

7. 7

   Warm tortillas in a dry skillet, individually or wrapped in foil in a warm oven until pliable.

8. 8

   To assemble, spoon a generous portion of the chorizo-potato mixture onto each tortilla. Fold sides and roll to enclose. Serve with extra cilantro and lime wedges if desired.