Red Chile, Potato & Beans Burro Recipe

Burros

1. 1

   Make the red chile sauce

   Seed and devein the guajillo and ancho chiles. In a medium skillet, heat the olive oil over medium heat. Toast the chiles for 1-2 minutes until fragrant. Add the chopped onion and minced garlic and sauté until softened, about 4-5 minutes. Stir in the tomato purée, water or stock, cumin, oregano, and salt. Simmer gently for 15-20 minutes. Remove from heat and blend until smooth with the apple cider vinegar. Adjust salt to taste. Set sauce aside.

2. 2

   Prepare potatoes

   In a large pot, boil the potatoes with skins on until just tender, about 12-15 minutes. Drain, cool slightly, and dice into 1/2-inch cubes.

3. 3

   Prepare filling

   In a skillet over medium heat, heat the remaining tablespoon of oil. Sauté half of the onion and the two garlic cloves until translucent. Add the diced potatoes and the cooked pinto beans. Sprinkle in 1/2 teaspoon cumin, 1/2 teaspoon chili powder (if using), 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir for 6-8 minutes to blend flavors.

4. 4

   Combine sauce with potatoes (optional)

   Pour about 1 cup of the red chile sauce over the potato-bean filling and stir to coat evenly. Simmer 2-3 minutes to meld flavors, then taste and adjust seasoning.

5. 5

   Warm tortillas and assemble

   Warm the flour tortillas in a dry skillet or microwave until pliable. Spoon a generous portion of the potato-bean filling onto each tortilla. Top with shredded cheese, cilantro, diced tomato, avocado slices, and a squeeze of lime. Fold the sides and roll to enclose. Serve with extra lime wedges and a dollop of sour cream if desired.