Potato Burrito

This recipe was inspired by one of my favorite Bellingham staples, the Potato Burrito at Casa Que Pasa.  Casa Que Pasa is a typical mexican dive and their potato burrito is why people go there.  Ask anyone in Bellingham and there's a 98% chance they've had it.  Ask them what makes it special?  They'll say the sauce.  And it's true.  I mean, the crispy fried potatoes help a lot (there is never anything wrong with that), but the sauce really does set it apart.  So tonight, I decided to try to replicate this delcious masterpiece as best as I could - and honestly, I got closer than I thought!  It was SO delicious!  My focus here with writing this recipe really is just on the sauce and the potatoes.  We'll get to other burrito toppings later. And{confession}, I actually used smaller tortillas for more of a soft taco, but the concept is really the same and you can use either.  To any non-Bellingham locals: I hope you enjoy this as much as I do.  To my Belling-homies: I hope I'm not slandering the potato burrito reputation and that this does live up to expectation I'm setting before you.  Recipe bonus:  you'll most likely have a lot of the ingredients on hand!

Potato Burrito
Serves 2 (about 4 burritos)

For the sauce:
1 c. sour cream or thick mexican crema
1 and 1/2 tsp. chili powder
1/2 tsp garlic powder
1/3 tsp. ground cayenne pepper
1/4 tsp. onion powder
1/4 tsp. paprika

In a small saucepan over warm/low heat, add the sour cream and stir in the all of the following ingredients.  Continue to stir frequently, until the sauce melts down and thins out.  Be sure to not heat at much higher of a temperature because you don't want the sour cream to curdle.  Keep warm until ready to serve.  Meanwhile, make the potatoes.

For the potatoes:
1 large russet potato

1 Tbs + 1 tsp corn starch

3/4 tsp. chili powder
3/4 tsp. garlic powder

1/4 tsp. ground corriander

1/4 tsp. ground cayenne pepper

1/2 tsp. kosher salt

1/4 tsp. fresh ground pepper

1/3 c. finely diced red onion

vegetable or canola oil

Clean the potato and dice into a 1/2 inch cubes.  Place in a medium bowl.  Toss w/ all of the spices/seasonings.  Heat about 1/2 Tbs veg. or canola oil in a large skillet over medium to medium-high heat until oil is shimmery.  Once well heated, toss in the potatoes.  Stir somewhat frequently, but always return to a single layer to let crisp up.  After potatoes cook about 5 minutes, toss in the onion.  Cook for another 5-10 minutes, until potatoes are crisp and cooked through.

Once the potatos and sauce are ready - you're ready to dress your burrito!  Here is what I did, but feel free to change it up.  I heated a tortilla and started by laying down some warmed refried beans, followed by potatoes and cheese (cheddar and monterey jack).  I then broiled it for a minute to melt the cheese.  Lastly, I finished it with the sauce along with roasted (and peeled) poblano strips, tomato and avocado.  If you don't know how to easily roast a poblano, visit this recent recipe of mine where I explain how to do it.  Like I said, feel free to add/delete toppings as you like as long as the sauce and potatoes are a staple.  You're going to love it!