At our house we periodically have what we call "Mexican Saturday". We love Mexican food so we will have a Saturday filled with our favorite Mexican foods. We usually start off with Mexican shrimp cocktails and lots of tortilla chips with fresh Salsa and Guacamole. We then move on to other dishes like fish or shrimp tacos, and more often then not burritos filled with potato and green chili.

These things are awesome! It might sound like a weird combination of flavors but they really are amazing. We used go to Puerto Penasco several times a year and we would buy these from food vendors on the beach.
You will need several potatoes, Anaheim peppers, bacon, one onion, 2-3 cloves of Garlic, some flour tortillas, and some cheese.
So find a pan and fry up some bacon. Use as much or as little as you like, this is not the main ingredient we are just rying to add some flavor and provide some fat to cook later ingredients. You could even skip this part and just use some olive oil.
While the bacon is getting happy in the pan you need to burn/roast
the Anaheim peppers. These are my favorite peppers. They are very versatile,with good flavor and they are still cheap. I substitute these for Bell peppers all the time. I love buying them down in the South where I live too. Every time I'm at the check out stand the cashier will pick up the peppers and ask me what they are. I tell them and they quickly grab their little cheat sheet to look up the code. Surely there are other people that buy them too. I can't be the only one. However They always ask me every single time.
Anyways, I roast mine on the grill to intensify the heat and give it a smoky flavor. You could use green chilies from a can, but they are not as good, more expensive, and there just isn't any fun in it. I fire up my barbecue grill and toss them on the rack. Pay close attention and turn them when the skin begins to blacken. It should only take a couple of minutes. You could just use a blow torch or hold them over you gas burner on your stove if you have gas. (I could make a joke here, BUTT Ill refrain) let them cool off for a while as you continue with the other goods.
Oh yeah you should have your potatoes in salted boiling water. This should probably be the first step.
Your bacon should be nice and crispy by now so pull it out of the pan and crumble it. And uhh depending on how much bacon grease is in the pan you might want to drain some off, or not, that depends on your diet plan, not mine.
The above picture is one onion diced and three cloves of garlic diced soaking up the hot bacon grease and all the bacon bits left behind. Doesn't that look yummy, well it would if I had any photo skills but I don't, (I do have some numb chuck skills but we wont go into that) so you will just have to imagine the smell and taste of it. Cook it until it is nice and translucent. I would say cook it until its browned, but there were enough bacon remains in the pan that it looked brown when I put it all in.
If you read this whole post and realized that boiling potatoes is the first step then you will be in good shape and your potatoes will be nice and soft. Cut them into cubes and add them to the pan full of grease, onion, and garlic. Now brown those potatoes. oh yeah and add some salt and pepper. Don't be afraid of the salt, potatoes can suck up more salt than the dead sea! This is how potatoes were meant to be cooked. Sure you can cook them millions of other ways but they really were meant to be put in hot bacon grease! So while the potatoes attain the state of nirvana, you have a few minutes to peel off the blackened skin from your peppers. the skin peels off really easily. then gently cut them open and lay them out flat. You can now use a knife to scrape all the seeds out. then dice and you have green chilies, they will look just like they came out of a can, except greener, fresher, smokier, and obviously more flavorful. These babies are what makes this dish so make sure you get them right.
Now add these babies and the bacon into the mix and you will truly have some awesome flavors and smells in your kitchen.
Next for assembly. I'm no expert in making burritos, but I have watched other experts. (at Taco Bell) Its simple really just place all the goods in the center of the tortilla and roll it up and fold the sides over. Right? Lets see how I did...
We must not forget the cheese, whats a burrito without cheese! Oh yeah the cheese melts faster and it all tastes better if the tortillas are warmed. If your gonna go all out make your own tortillas, and cook them enough to have some of those brown and black spots on them. Mmmm. Or if you live in Phoenix AZ then head on over to Carolina's. I have eaten a lot of tortillas in my day but I have never, ever, ever, ever had any that taste as good as theirs do. prepare yourself for a bit of a scary neighborhood, and a total hole in the wall restaurant, however it is well worth it. While buying your tortillas I recommend getting a potato and bean burrito and a Machaca double wrapped.

Not bad if I don't say so myself, I think I might be qualified to roll burritos for Taco Bell.
Now go eat that thing and enjoy, or add some salsa, and then eat it.


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