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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Print Recipe

Yield: 4

Ericka Sanchez
Food Blogger
Nibbles and Feasts

Share this Recipe