Burrito De Chorizo Recipe

Prepare vegetables and meats

Peel and halve the onion; slice into 1/4-inch strips. Core and seed the bell pepper; slice into 1/4-inch strips. Mince the garlic. If using raw chicken breast or steak, grill separately to an internal temperature of 165°F for chicken or 135–145°F for steak (to desired doneness); let rest 5 minutes and slice thinly. If you already have pre-grilled protein, slice into bite-sized strips.

Cook chorizo

Heat a large skillet over medium heat. Add the chorizo (casings removed) and break it up with a spatula. Cook for 5–7 minutes until browned and cooked through, stirring occasionally so it crumbles evenly. If the chorizo renders excessive fat, spoon off and reserve up to 1 tablespoon, leaving a little to flavor the filling.

Sauté vegetables with spices

Push the cooked chorizo to one side of the skillet (or remove briefly to a bowl if skillet is crowded). Add the vegetable oil to the empty space (or use the reserved chorizo fat) and add the sliced onion and bell pepper. Sauté for 4–6 minutes over medium-high heat until softened and starting to caramelize. Add the minced garlic and cook 30 seconds until fragrant. Stir the chorizo back in (if removed). Sprinkle the ground cumin, oregano, salt, and black pepper over the mixture and toss to combine. Cook another 1–2 minutes so flavors meld. Taste and adjust seasoning if needed.

Combine with grilled protein (optional)

If using grilled chicken or steak, add the sliced protein to the chorizo-vegetable mixture and toss gently to warm through for 1–2 minutes. Keep mixture slightly moist but not greasy. Remove from heat and set aside for assembly.

Warm the flour tortillas on a dry skillet or griddle over medium heat for about 15–20 seconds per side so they are pliable. Place one warm tortilla on a flat work surface.

Spoon approximately 3/4 cup of the chorizo–protein–vegetable filling down the center of each tortilla in a line, leaving 1 1/2 inches clear at each end. Top the hot filling with one American cheese slice (break into pieces if needed) so it will melt from the residual heat. Spoon about 2 tablespoons of salsa roja over the cheese (or serve salsa on the side if preferred).

Fold the short ends of the tortilla in over the filling, then fold the sides in and roll tightly to form the burrito. Place seam-side down on the skillet and press gently for 30–60 seconds to seal and melt the cheese fully. Flip and press another 20–30 seconds until both sides are lightly browned.

Divide Mexican rice and warmed black beans among plates (about 1/2 cup rice and 1/4 cup beans per burrito or as desired). Place a burrito on each plate.

Add a dollop (about 2 tablespoons) of sour cream to each plate or serve on the side. Garnish with chopped cilantro and lime wedges if using. Serve extra salsa roja alongside.

To reheat leftovers: wrap burrito in foil and warm in a 350°F oven for 15–20 minutes until heated through, or microwave 1–2 minutes, then crisp in a hot skillet 30–45 seconds per side.