Name: Miles to Go Whitesvilles Burrito De Chorizo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 oz Mexican chorizo (raw, fresh); 1 medium Yellow onion; 1 medium Bell pepper (red or green); 2 cloves Garlic cloves; 1 tbs Vegetable oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 2 pieces Chicken breasts, boneless, skinless; 12 oz OR - Flank steak or skirt steak; 1 tbs Olive oil (for grilling); 0.5 tsp Salt (for protein); 0.25 tsp Black pepper (for protein); 1 piece Lime; 4 pieces Large flour tortillas; 4 slices American cheese slices; 0.5 cups Salsa roja; 0.5 cups Sour cream; 2 tbs Fresh cilantro (optional); 2 cups Mexican rice (cooked); 1 cups Black beans (canned, drained & warmed); 2 pieces Lime wedges

Method

Filling - chorizo and vegetables

Prep vegetables: Peel and thinly slice onion. Core, seed and thinly slice bell pepper. Mince garlic.

Heat a large skillet over medium heat and add 1 tbs vegetable oil. Add sliced onion and bell pepper and cook, stirring occasionally, until softened and starting to brown, about 5–7 minutes.

Push vegetables to the side of the skillet. Add the raw chorizo (remove casing if in link form) to the hot pan and break up with a spatula. Cook, stirring, until chorizo is fully cooked and slightly crisp, about 6–8 minutes.

Add the minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp ground cumin to the skillet. Stir to combine with the chorizo and vegetables and cook for another 1–2 minutes until fragrant. Taste and adjust seasoning.

Remove the pan from heat and keep warm. Transfer filling to a bowl if you will use the same pan to warm tortillas or melt cheese later.

Protein option (choose one)

If using chicken

Pat chicken breasts dry, rub with 1/2 tbs olive oil, 1/4 tsp salt and a pinch of black pepper. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain into strips. Squeeze half a lime over the slices.

If using steak

Pat steak dry and rub with 1/2 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Preheat grill or skillet to high. Sear steak 3–4 minutes per side (for medium-rare to medium depending on thickness) or until desired doneness. Rest 5–7 minutes, then slice thinly against the grain. Squeeze half a lime over slices.

Assembly & toppings

Warm the flour tortillas: heat a dry skillet over medium and warm each tortilla about 20–30 seconds per side until pliable (or wrap in foil and warm in a 300°F/150°C oven for 10 minutes).

Build each burrito: place a warmed tortilla on a work surface. Spoon about 3/4 cup cooked Mexican rice down the center, followed by 1/4 cup black beans, 3–4 oz of the chorizo-vegetable mixture, and 2–3 oz sliced grilled chicken or steak (adjust to preference).

Top the filling with 1 American cheese slice (tear in half if needed to cover) and 2 tbs salsa roja. Fold the sides of the tortilla over the filling and roll tightly to form a burrito. Repeat for remaining tortillas and fillings.

Optional finishing: place assembled burritos seam-side down in a hot skillet over medium heat and press gently for 1–2 minutes per side to seal and melt the cheese. Alternatively, place burritos seam-side down on a baking sheet and bake at 350°F (175°C) for 6–8 minutes.

Serve immediately with sour cream, extra salsa roja, fresh cilantro and lime wedges on the side. Plate with additional Mexican rice and warmed black beans.

Sides (warming & serving)

Warm Mexican rice: reheat gently in a saucepan with a splash (1–2 tbs) of water or oil over low heat, covered, stirring occasionally, until heated through (about 5–7 minutes).

Warm black beans: heat drained canned black beans in a small saucepan over medium-low with a pinch of salt and 1 tbs water for 3–4 minutes, stirring, until hot.