Chile Colorado Burrito with Idaho® Potatoes
Tender chunks of beef and Idaho® potatoes smothered in guajillo sauce and wrapped in soft flour tortillas. The perfect combination for a hearty, brown bag lunch.
- 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
- 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.