Everyone loves burritos right? Especially ones full of yummy meat, potatoes and cheese, right? Don’t tell me I’m the only one. *looks around* I’m not, that’s what I thought.
When I was going to college one of my favorite splurges was the Green Chile meat burrito at the snack bar in the Agriculture building. This little burrito was a favorite of many college goers and proved to be absolutely freaking heaven and infuriating to recreate. Oh it sounds easy enough, after all it’s just some browned hamburger, green chile, and potatoes; how hard could it possibly be? Oh, ho, ho, incredibly hard my friend, believe me. But once you discover a few little secrets, yes I will reveal them to you, you too can enjoy this simple little number in the privacy of your own kitchen. Or wherever it is that you want, just don’t tell me because I don’t want to know.
But before you can make this absolutely devourable burrito, there is something that you absolutely must understand. When I refer to Green Chile in a recipe I am not referring to those green pablano peppers, jalapenos or green bell peppers for that matter. I am talking about real authentic New Mexican Green Chile. The stuff that is only grown right here in the good old New Mexico Southwest. And no it is not a part of Mexico. Look it up, promise.
Now I know what most of you are thinking, how in the hell do I find real Green Chile where I’m at? I will let you in on a little secret. Anyone can get their hands on it and yes I mean anybody. If your local Albertsons, Wal-Mart, Smith’s or whatever local grocery store you have doesn’t carry the can below then all you have to do is order it. Most stores are happy to order it for you.
Trust me once you have discovered this tasty treat you will never go back to any other kind of pepper. And if you like hot then you can even get it hot. And I do mean hot. So now I want you all to go out to your local stores and order this beautiful little can you see before you. Then I want you to go home and make this burrito recipe.
Green Chile Meat Burritos
Yield: 8 burritos
2 Medium Potatoes, cubed
4 Tbsp. Canola Oil
2 tsp. Ranch Powder
½ Medium Onion, diced
1 lb. Hamburger
3 Chicken Bouillon Cubes, crushed (this is the secret to this recipe)
1 tsp. Fajita Seasoning
1 tsp. Pepper
2 oz. Green Chile
8 Tortilla Shells
1 C Shredded Cheese(1/8 C per burrito)
In a large skillet heat the oil over medium heat. When the oil is hot, rippling or shimmering, add the cubed potatoes. Add the ranch powder and allow the potatoes to cook until they become tender and begin to turn slightly brown. (Don’t forget to stir occasionally) Once the potatoes have softened a little add the onion and cook until the onion becomes tender or just begins to look translucent. Add the hamburger to the potatoes and onions. When the meat is still pink add the crushed bouillon cubes, fajita seasoning and pepper. Mix well. Once the meat is almost completely done add the green chile and cook until the chile is hot. Now it is time to make burritos!!!
Take a tortilla shell and heat it in the microwave for 10 seconds. Then place 1/8 cup of shredded cheese in the middle of the tortilla and top with about ¼ cup of the meat and potato mixture. This is the part where you can eyeball it. Fill it as little or as much as you want.