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Recipes
Chorizo-Vegetable Burritos
Chorizo-Vegetable Burritos
Chorizo-Vegetable Burritos
photo credit: Ev Thomas
Use wholewheat, spinach or regular flour tortillas for this tasty burritos.
Recipe By:
Cacique
Prep
N/A
|
Total
N/A
|
Serves
6 Burritos
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Mexican Burrito
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Ingredients
16
oz
Cacique brand chorizo (beef or pork)
12
oz
Cacique brand Enchilado cheese, crumbled
15
oz
Cacique brand Crema Agria
4
russet
potatoes, diced
3
green
bell peppers, diced
6
Roma
tomatoes -- diced
2
onions
diced
4
carrots
diced
1/2
cup
cilantro, chopped
6
large
flour tortillas
Instructions
Boil the potatoes for about 8 minutes in salted water and drain.
Cook the chorizo and drain excess fat.
Cook the rest of the vegetables with the chorizo and add the potatoes and cilantro.
Warm tortillas in the oven or on a hot comal or frying pan. Top with 1/6 of the filling then sprinkle with Enchilado and add a spoonful of Crema Agria. Roll up and serve.
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