When it comes to the sausage race, I always put my money on the Chorizo. I mean, what’s not to love about a spicy, sombrero-ed sprinting sausage?! Chorizo was added to the sausage race a few years ago and for good reason…it’s delicious. You can find it in sausage form or often in bulk, especially at Hispanic specialty groceries.
Photo: Abrazo Marketing
And while chorizo is great in a bun it’s even better in a burrito. This one is so tasty that the hubs told me we should have it every week. Not gonna happen, but it proves we’ve got a winner!
All-Star Chorizo Burritos with Chipotle-Lime Cream
1 lb chorizo (bulk or removed from casings)
2 lg baking potatoes, peeled & chunked
1 avocado, sliced
1 tomato, diced
shredded cheddar
handful cilantro, chopped
4 large tortillas
hot sauce
3/4 C light sour cream
1/2 lime, juiced
1 chipotle pepper, minced or 1/4 tsp chipotle powder
salt, to taste
Mix lime juice, chipotle pepper and salt into sour cream and set aside. Peel potatoes and cut into small chunks. Place in a large pot of water and bring to a boil. Cook potatoes until they are soft, approximately 20-25 minutes. Drain cooked potatoes in a colander and return them to the pot. Add 2 Tbsp butter and 2-3 Tbsp of chipotle cream mixture. Use a hand mixer or potato masher to mash potatoes until they are creamy. Salt to taste.
Crumble chorizo into small chunks and cook in a large skillet until sausage is cooked through. Drain any excess grease in a colander. While meat and potatoes are cooking, slice and chop toppings.
Layer cheese onto each tortilla and warm in the oven or microwave until cheese begins to melt. Spread with a layer of mashed potatoes and a layer of chorizo. Top with accompaniments. Wrap tortilla around the filling by folding one edge over, tucking in the ends and rolling. Drizzle with hot sauce (I like La Preferida in “hot”) and chipotle-lime cream. Serves 4-5.
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