Chile Verde Burritos with Papitas

Instructions:

1. Cook the diced potatoes in a skillet with a little oil until lightly browned and tender. Set aside.
2. In another pan, sear the pork (or brown the beef) until cooked through.
3. Add the onion and garlic, cooking until softened.
4. Stir in the roasted green chiles, tomatillo salsa, cumin, oregano, salt, and pepper. Simmer for 20–30 minutes to allow the flavors to meld.
5. Warm the flour tortillas, then layer the papitas and chile verde filling down the center of each.
6. Roll into burritos and place seam-side down on a plate.
7. Smother with extra chile verde sauce and sprinkle generously with cheese.
8. Melt the cheese under a broiler or in the microwave until bubbly.

Variations

• Use shredded chicken or carne adovada for a different protein base.
• Add pinto beans or black beans for extra heartiness.
• Incorporate sautéed bell peppers or onions inside the burrito.
• Use pepper jack cheese for a hotter, sharper finish.

Tips

• Crisp the rolled burritos in a skillet before smothering for added texture and flavor.
• For a smoother sauce, blend the chile verde mixture before simmering.
• Add a splash of broth if the chile mixture becomes too thick during simmering.
• Serve with lime wedges for a bright contrast to the rich chile verde.