Chorizo Burrito Recipe

Prep aromatics

Peel and finely dice the yellow onion. Mince the garlic. Remove seeds from the jalapeño (if desired for less heat) and finely chop.

Cook aromatics

Heat a large nonstick skillet or cast-iron pan over medium heat and add 1 tablespoon cooking oil. When shimmering, add the diced onion and a pinch of salt. Sauté 4–5 minutes until the onion is soft and translucent. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant, stirring constantly.

Brown chorizo

Push the aromatics to the side of the pan and add the raw chorizo (remove from casings and break into pieces). Cook, breaking up the meat with a spatula, until no pink remains and the pieces are browned, about 6–8 minutes. Stir the aromatics into the chorizo to combine.

Season

Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the chorizo mixture. Stir well and cook 1–2 minutes to bloom the spices. Remove from heat and stir in 1 tablespoon lime juice. Taste and adjust seasoning if needed.

If using rice and beans, warm the cooked rice and beans together in a small saucepan or the same skillet over low heat. Add 1 tablespoon broth and 1–2 tablespoons water if the mixture seems dry. Stir until heated through, about 3–5 minutes. Season with a pinch of salt.

To combine with chorizo (optional): fold the warmed rice and beans into the finished chorizo in the skillet to create a cohesive filling. This yields a stretch of filling for 4 burritos.

Warm tortillas: heat a clean dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly browned in spots, or wrap stacked tortillas in foil and heat in a 300°F (150°C) oven for 10 minutes.

Assemble burritos: lay a warmed tortilla flat. Spoon about 1/2 cup chorizo mixture (or 1/2 cup combined chorizo + rice/beans) onto the center of the tortilla. Top with roughly 1/3 cup shredded cheese, 1–2 tablespoons sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro. Squeeze a little lime over the filling if desired.

Fold burrito: fold the two sides of the tortilla over the filling, then fold the bottom up and roll tightly toward the top to form a sealed burrito. Tuck in the ends as you roll to keep fillings contained.

Crisp the burrito (optional): return a dry skillet to medium-low heat and place the burrito seam-side down. Cook 2–3 minutes per side until the tortilla is golden and crisp and the cheese inside is melted. Press gently with a spatula while cooking to seal. Repeat with remaining burritos.

Serve: cut burritos in half on the diagonal if desired. Serve hot with extra salsa, sour cream, cilantro, and lime wedges.