Chorizo Burrito Recipe
flour tortilla + chorizo gallo + green chili + arbol salsa roasted corn
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Ingredients
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Tortilla
Chorizo Filling
Salsa
Roasted Corn
Method
Tortilla Preparation
- 1
Warm the Tortillas
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Keep warm in a clean kitchen towel.
Chorizo Filling
- 2
Cook the Chorizo
In a skillet over medium heat, add the chorizo sausage. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- 3
Add Green Chili
Stir in the diced green chili and cook for an additional 2-3 minutes until heated through.
Salsa Preparation
- 4
Prepare the Salsa
In a bowl, combine the diced tomatoes, minced garlic, chopped onion, cilantro, lime juice, and salt. Mix well and set aside.
- 5
Blend the Arbol Salsa
In a dry skillet, toast the arbol chiles for a few seconds until fragrant. Then blend with the salsa mixture until almost smooth. Adjust salt to taste.
Roasted Corn
- 6
Roast the Corn
Preheat the oven to 400°F (200°C). In a bowl, toss the corn kernels with olive oil and salt. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through until lightly browned.
Assembly
- 7
Assemble the Burrito
On each warmed tortilla, spoon a generous portion of the chorizo mixture, followed by a scoop of the salsa and roasted corn. Roll the tortilla tightly to enclose the filling.
- 8
Serve
Cut the burrito in half and serve immediately with extra arbol salsa and a lime wedge on the side.