Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- Makes 4 BurritosServings
Green Tomato Pico
- 2 green tomatoes, finely chopped, or 5 tomatillos, husked, rinsed, and finely chopped
- 1/2 small white onion, finely chopped
- 1/4 cup sliced mild or hot pickled jalapeños, finely chopped, plus more for topping burritos
- A small handful of fresh cilantro, finely chopped
- 2 cloves garlic, finely chopped
- 1 lime, juiced (about 2 tbsp.)
- A few (7 or 8) fresh mint leaves
- 1 lb. baby potatoes, sliced
- 1 tbsp. olive oil
- 1 lb. fresh Mexican-style chorizo
- 1 large poblano pepper, seeded and quartered, then very thinly sliced
- 1 small white onion, quartered, then very thinly sliced
- 4 large (10-inch) whole wheat tortillas
- 1 1/2 cups shredded pepper Jack
- Cooking spray
- Mexican crema or sour cream, for drizzling (optional)
1. In a medium bowl, stir the pico ingredients to combine.
2. 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.
3. 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.
4. 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.
5. 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.
6. Halve the burritos and serve with a drizzle of crema, if using, and more pickled jalapeños.