This chile colorado burrito with potatoes recipe is sponsored by the Idaho Potato Commission. All opinions are my own. Thank you for supporting the brands that make this website possible.
I don’t know why I never share with you burrito recipes. Maybe because most of the time they are stuffed with leftovers and considered an after thought? They are also almost always made in a rush and technically considered “on-the-go” food. Well, I’m here to tell you that all this time, the burrito has been underrated. I take the blame,too. I wish I could write a letter of apology to the beloved burrito. I’ve been taking it for granted and I am truly sorry.
What I CAN do is share with you the mother of all burrito recipes. The chile colorado recipe. The hearty recipe that keeps construction workers going day in and day out. The burrito that requires a lot of napkins for a saucy mess. The burrito that gets packed for long days at Disneyland. Yes, that’s been done and I’m the first to admit it.
Well, here it is. This recipe is made with tender chunks of beef, Idaho® Russet potato and dried guajillo chilies. I added white rice to keep the sauce from running and some pico de gallo to add a hint of fresh tomatoes, onion and serrano peppers. Omit the beef for a vegetarian option.
Looking for more Idaho® Potato recipes? Visit IdahoPotato.com for more recipe inspiration and cooking hacks.
Ingredients
- 4 dried guajillo chiles, stems, seeds and veins removed
- 2 tablespoons olive oil
- ½ pound beef chuck shoulder, chopped in small cubes
- ½ cup onion, finely chopped
- 1 garlic clove
- 1 ½ cups Idaho® Russet potato, peeled and cubed
- ¼ teaspoon salt
- 1/8 teaspoon dried oregano
- 4 burrito size flour tortillas
- 1 cup cooked white rice
- Pico de gallo, optional
Instructions
- Place guajillo chile skins and 2 cups of warm water in a medium saucepan. Heat over low medium heat for 10 mintues. Set aside and let cool.
- Place chile skins in blender container with ½ cup of the water they were cooked in. Blend until a wet paste forms. Add more water, a tablespoon at a time if needed.
- Heat oil over low medium heat. Add beef, onion and garlic. Cook for 5 minutes, stirring every 2-3 minutes. Stir in potato and continue to cook for 10 minutes. Stir in chile paste, salt and oregano, cover and cook for 10 minutes more.
- Warm tortillas over a skillet. Spoon ¼ cup white rice and 1-2 tablespoons pico de gallo in the middle of the tortilla. Add ¼ - 1/3 cup chile colorado mixture. Fold bottom of tortilla over filling, fold in tortilla sides then roll. Repeat with remaining tortillas and filling. Optional: wrap in aluminum foil if enjoying later. Slice and serve.
