Red Chlle & Potato Recipe

Burros

1. 1

   Prepare fillings and toppings

   Rinse and dice the potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic. Measure out all spices and sauce so everything is ready to cook.

2. 2

   Sauté aromatics

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

3. 3

   Cook the potatoes

   Add the diced potatoes to the skillet. Cook, covered, over medium heat, stirring occasionally, until the potatoes are tender and lightly browned, about 8-10 minutes. If needed, add a splash of water to prevent sticking.

4. 4

   Season the filling

   Stir in the ground cumin, dried oregano, cayenne pepper, and salt. Mix well to coat the potatoes and onions with the spices.

5. 5

   Add red chile sauce

   Pour in the red chile sauce and simmer uncovered for 6-8 minutes, until the sauce thickens slightly and flavors meld. Taste and adjust salt or heat as desired.

6. 6

   Melt the cheese

   Remove the pan from heat and fold in the shredded cheese, allowing it to melt into the hot filling. Stir in the chopped cilantro.

7. 7

   Warm the tortillas

   Warm the tortillas one by one in a dry skillet for about 20-30 seconds per side, or wrap in a damp towel and microwave for 20-30 seconds until pliable.

8. 8

   Assemble the burritos

   Spread a portion of the filling onto each tortilla and roll tightly into a burrito, folding the sides as you go. Place seam-side down on a serving platter.

9. 9

   Serve

   Serve warm with a dollop of sour cream and extra cilantro if desired.