Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Ingredients
- ounces Mexican chorizo, crumbled: 12 piece
- medium onion: 1 piece (chopped)
- potatoes, peeled and cut into small cubes: 2 piece
- water: 0.25 cup
- clove garlic: 1 piece (crushed)
- flour tortillas, warmed: 8 piece
Metric Conversion
Stages of cooking
-
Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
