This filling whips up pretty quickly, if you don’t mind a little knife work in the prep. Be sure to let the potatoes set and get a golden sear on them before stirring…they’ll stick like mad otherwise.
Called “picadillo,” this base can be used as a taco or burrito filling or is great on its own. We suggest scrambling an egg for a breakfast burrito or piling on beans and cheese for a hearty lunch. The burrito can be eaten freshly wrapped or consider quickly grilling it in a pan to add crispy texture to the tortilla.
1 lb JFF bulk chicken chorizo
1 yellow onion, diced
1-2 potatoes (red seem to work best, but use what you have on hand), cut into small 1/4” cubes
green or red peppers (diced), corn, black or cannellini beans
favorite melty cheese (Monterrey jack, Oaxaca, mozzarella, or cheddar), grated
flour tortillas (10” size works great)
Set non-stick or cast iron pan on medium-high heat with a drizzle of olive oil. Add potatoes and let set without stirring until they are seared enough to release from pan. Sear on all sides, salt liberally. Add onion. If you have peppers or corn, add them now, too. Sautee veggies until cooked through. Remove from pan to separate bowl.
Add chorizo to now empty pan, breaking it apart as it cooks. Add beans or corn if you like and more olive oil if needed. Empty to waiting bowl and mix with potato mixture.
Any unused filling can be covered, refrigerated, and used within 3-4 days.