Ingredients:

• 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

Directions:

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.