Burrito De Chorizo Recipe

Prepare proteins

Pat chicken breasts and steak dry. Season both lightly with 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp ground cumin each (divide evenly). Rub with 1 tbs olive oil.

Grill or pan-sear proteins

Heat a grill or heavy skillet to medium-high. Grill chicken breasts 6-8 minutes per side until internal temperature reaches 165°F (74°C). Grill steak 3-5 minutes per side for medium-rare to medium (adjust to preference). Transfer to a cutting board and rest 5 minutes, then thinly slice against the grain. Keep warm.

Cook chorizo

In a separate large skillet over medium heat, add the fresh chorizo (casings removed). Break up with a spatula and cook until fully browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl leaving rendered fat in the pan (reserve fat for sautéing vegetables).

Prep vegetables

While proteins cook, thinly slice the onion and bell peppers into 1/4-inch strips. Mince the garlic.

Sauté vegetables

In the skillet with the reserved chorizo fat plus 1 tbs vegetable oil if needed, heat over medium-high. Add the sliced onion and peppers and a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred at the edges, 6-8 minutes. Add minced garlic in the last 1 minute and cook until fragrant. Return cooked chorizo to the pan and stir to combine. If using cilantro, stir in chopped cilantro off heat.

Warm tortillas

Warm flour tortillas on a dry skillet or in a microwave covered with a damp towel for 15-20 seconds until pliable.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/2 cup cooked Mexican rice down the center, followed by 1/3 cup black beans, a generous 1/3 cup of the chorizo-vegetable mixture, and 3-4 oz sliced chicken or steak (choose one protein per burrito). Top with one slice of American cheese and 2 tablespoons salsa roja. Fold the sides of the tortilla over the filling and roll snugly to form a burrito.

Melt cheese (optional crisping)

Place assembled burritos seam-side down in a lightly oiled skillet over medium heat. Cook 1-2 minutes per side until tortilla is golden and cheese inside has melted. Alternatively, place burritos briefly under a broiler or microwave for 15-20 seconds to melt cheese.

Finish & serve

Slice burritos in half if desired. Serve each burrito with a scoop of Mexican rice and warm black beans on the side. Add a dollop (about 2 tbsp) of sour cream and extra salsa roja. Serve with lime wedges and hot sauce as desired.

If rice and beans are not pre-cooked: Cook Mexican rice according to package or recipe to yield 2 cups. Warm black beans on the stove with a pinch of salt and a squeeze of lime juice. Keep both warm until plating.

Garnish the plate with extra cilantro and lime wedges. Offer sour cream and salsa roja on the side so guests can add to taste.