When my husband and I first met he told me that he didn’t like sausage (actually he told me that he didn’t like sausage, spinach, cauliflower or cucumbers). And yes, as a total foodie the subject of food likes and dislikes definitely used to come up on first dates.
My reaction was a “What?” insert super surprised face here. Ok, so I get that there are people out there who don’t like sausage for taste reasons or because they choose to not eat meat (although there are some tasty vegetarian sausages out there) but to a lady who was a self-avowed carnivore (I’m reformed now and love my veggies!) that was a definite shock.
It was almost a dating deal-breaker lol. But I decided to stick it out since he was cute.
Well I made the right choice because my then-boyfriend and now husband apparently had no idea what he was talking about.
For the man who ‘doesn’t like sausage’ he loves any of the speciality sausages I sometimes pick up from our local market (woohoo support your local businesses!), longanisa, and especially chorizo – whether it be the fresh Mexican version or the cured Spanish version.
And actually for a man who doesn’t like spinach he now loves and happily eats spinach Caesar salads, can deal with cauliflower in a dish although I’ll have to admit a loss on the cucumber (I totally sneak it into meals though and he doesn’t seem to catch on).
But with his newfound love of chorizo and of Mexican and Southwestern meals in general, it was basically guaranteed that this dinner was going to be a hit. Fresh Mexican chorizo is used to build a base of flavor that’s rounded out with potatoes, diced green chilies, onions, a quick and fresh tomato salsa and finally a bit of habanero cheddar to give it a nice bite. The burritos are then rolled and heated to make one tasty dish. On the side I made a quick sauté using zucchini and yellow squash to round our dinner out.
- 8 oz potatoes, cut into ¼ inch cubes
- 2 - 3 roma tomatoes, chopped (should be about a cup)
- 2 Tbsp diced red onion
- 1 Tbsp fresh minced cilantro
- 2 tsp lime juice
- 4 oz Mexican chorizo
- 1 Tbsp high heat oil (such as grapeseed or canola), divided in half
- 1 small sweet onion, diced
- 4 cloves of garlic, minced
- 4 oz diced green chilies
- ½ tsp each of smoked paprika and Mexican oregano
- ¼ tsp ground cumin
- Salt and Pepper, to taste
- 4 (8 in) whole wheat tortillas
- 2 oz shredded cheese (I used a habanero cheddar for spice but a jalapeno cheddar or even just a sharp cheddar if you’re not a spice fan would be tasty).
- In a small bowl, combine tomato, 2 Tbsp red onion, cilantro, lime juice and a dash of salt.
- Steam the potatoes for 10 minutes, drain and then pat dry.
- Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Remove chorizo from pan and set aside in a small bowl. Add ½ Tbsp oil to pan then add potatoes to pan in one layer and cook for 5 minutes, flip and cook another 5 minutes until brown. Remove potatoes from skillet and set aside.
- Heat the remaining ½ Tbsp oil in pan. Add onion and cook for 2 – 3 minute until beginning to soften. Add garlic and cook another minute until fragrant. Add chorizo and green chilies back to pan, season with smoked paprika, oregano, cumin, salt and pepper ; cook an additional 2 minutes. Stir in potatoes and cook another minute until warmed through, the onions are tender and chorizo is done.
- Heat the tortillas according to package directions. Divide chorizo/potato mix evenly between the four tortillas, top with salsa and cheese, and roll up into burritos.
- Heat a large nonstick skillet or grill pan over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.
Inspired by Cooking Light.