"These hearty, spicy beauties are a BLD (breakfast, lunch, or dinner) winner." —Rach

This recipe originally appeared in our Summer 2020 issue. Get the magazine here


Credit: Photography by Nicole Franzen

Recipe Summary test

Makes 4 Burritos


Green Tomato Pico


Instructions Checklist
  • In a medium bowl, stir the pico ingredients to combine.

  • In a large saucepan with a lid, cover the potatoes with water. Cover the pan and bring to a boil over high heat. Salt the water and cook the potatoes until just tender, 7 to 8 minutes; drain. 

  • Meanwhile, in a medium cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the chorizo and cook, breaking up the meat with a spoon, until the chorizo is browned, about 2 minutes. Add the pepper and onion and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add 1/2 cup water to the skillet and cook, scraping up the browned bits on the bottom of the pan, until the liquid reduces slightly, 2 to 3 minutes more.

  • Heat a large nonstick skillet or a griddle over medium-high. Working with one tortilla at a time, cook until blistered on the bottom, about 15 seconds. Arrange the tortillas, blistered-side up, on a work surface. Top with the potatoes, cheese, meat, and pico. Tuck in the sides and roll up each tortilla, burrito-style.

  • Spray the large skillet with cooking spray. Add the burritos to the skillet, seam-side down. Cook until crisp, turning once, about 1 to 2 minutes per side.

  • Halve the burritos and serve with a drizzle of crema, if using, and more pickled jalapeños.