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Potato Burritos Con Salsa Verde

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<p><a href="http://en.wikipedia.org/wiki/File:Diana%27s_wet_burrito.jpg">Image Credit</a></p>
Ingredients
  For salsa verde  
  Tomatillos 1 Pound, husked
  Jalapenos 3 , seeded
  Parsley/Cilantro 1 Cup (16 tbs)
For tortilla stuffing
  Olive oil 4 Tablespoon
  Onions 2 Large, diced
  Garlic 6 Clove (30 gm), minced
  Green bell peppers 2 , halved and sliced in strips
  Chili powder 1 Teaspoon
  Oregano 1 Teaspoon
  Potatoes 3 Large, julienned
  Onion 1 Large
  Tofu 1 Pound (soft or silken)
  Salt To Taste
  Flour tortillas 18
  Sesame seeds 1 Teaspoon (for garnish)
  Cilantro sprigs/Parsley 4 (for garnish)
Directions

GETTING READY
1. Preheat oven to 350 degrees.

MAKING
2. In a saucepan place the husked tomatillos with water. Cover it.
3. Boil and simmer for 5 minutes.
4. Drain excess water in a colander.
5. Blend tomatillos using a blender along with onion, cilantro, parsley and jalapenos.
6. Add salt.
7. In a large skillet add olive oil.
8. Add the diced onions, green peppers and garlic. Saute for 4 minutes till the onions soft.
9. Add oregano, potato and chili powder.
10. Cover the skillet and cook over low flame till the potatoes are tender.
11. Add water to prevent the potatoes from burning.
12. Add tofu when potatoes are soft.
13. Add pepper and salt if needed.
14. On a flat surface or a plate place the tortillas. Place filling just above the center.
15. Roll the tortillas very tightly and place them in a serving dish. Bake 10 minutes.

SERVING
16. Serve Potato Burritos Con Salsa Verde covered salsa verde garnished with sesame seeds and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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