Breakfast Burritos

For Homemade Salsa Verde:

Prepare Tomatillos: Remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue.

Broil Tomatillos: Place the cleaned tomatillos on a baking sheet and broil in the oven until they begin to char, turning them occasionally for even cooking. This usually takes about 5-7 minutes.

Blend Ingredients: In a blender or food processor, combine the broiled tomatillos, fresh lime juice, Idaho garlic (peeled), chopped scallions, and fresh cilantro. Blend until smooth. Season with salt and pepper to taste. Set aside.

For Potato Chorizo Filling:

Cook Potatoes: Heat avocado oil in a large skillet over medium heat. Add diced Idaho Russet Potatoes and cook until they are tender and lightly browned, about 10-12 minutes, stirring occasionally.

Add Chorizo: Add the chopped Idaho chorizo to the skillet with the potatoes. Cook, breaking up the chorizo with a spoon, until it is fully cooked and browned, about 5-7 minutes. Season with salt and pepper to taste.

Burrito Construction:

Warm Tortillas: Heat the flour tortillas in a dry skillet or in the microwave until they are warm and pliable.

Add Fillings: Spoon a portion of the potato chorizo filling onto each tortilla. Top with shredded cheese, a dollop of sour cream, sliced scallions, jalapeños (if desired), and a spoonful of the homemade salsa verde.

Roll Burritos: Fold the sides of the tortilla over the filling, then roll tightly to enclose the filling completely.