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.

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