Burrito De Chorizo Recipe

Grill proteins (if not already cooked)

If starting with raw chicken and steak, preheat grill or grill pan to medium-high. Season chicken breasts and steak lightly with 0.25 tsp salt and 0.25 tsp black pepper. Grill chicken 6–8 minutes per side until internal temperature reaches 165°F (74°C); let rest 5 minutes, then slice thinly. Grill steak 3–5 minutes per side for medium rare to medium (adjust to preference); rest 5 minutes then slice thinly. If you already have grilled protein, skip to next step.

Slice the grilled chicken and steak into bite-sized strips about 1/2-inch wide. Set aside separately.

Heat a large skillet over medium heat and add 1 tbs vegetable oil. Add the thinly sliced onion and bell peppers. Sauté 4–6 minutes, stirring occasionally, until softened and starting to brown. Season with 0.25 tsp salt and 0.25 tsp black pepper and 0.5 tsp ground cumin. Remove vegetables from the skillet and keep warm.

In the same skillet over medium-high heat, add the loose chorizo (no additional oil needed unless the pan is dry). Break it up with a spatula and cook 6–8 minutes until fully cooked and most fat has rendered and pieces are slightly crisp. Taste and add up to 0.25 tsp more salt if needed.

Combine cooked chorizo with the sautéed onions and peppers in the skillet and stir to incorporate. Keep mixture warm on low heat. If using both grilled chicken and steak as choices, keep them warm in separate bowls so guests may choose.

While proteins cook, make the salsa: place halved roma tomatoes, quartered white onion (about 2 tbsp onion), serrano or jalapeño, and garlic clove on a hot dry skillet or comal over medium-high heat. Roast, turning occasionally, until the tomato skins are charred/blistered and onion and pepper have dark spots, about 6–8 minutes.

Transfer roasted vegetables to a blender or food processor. Add 1 tbs fresh lime juice and 0.5 tsp salt. Pulse until mostly smooth; add up to 1 tsp water if too thick. Taste and adjust salt or lime as desired. Keep warm or at room temperature.

Warm the flour tortillas on a dry skillet or directly over a gas flame for a few seconds per side until pliable, or wrap in a clean towel and microwave 20–30 seconds.

Lay a warm tortilla flat. In the center place about 3 oz of the chorizo + pepper/onion mixture (adjust if using chicken or steak: use 3 oz of the chosen sliced protein instead, or combine with 2 oz chorizo for a mixed filling).

Top the filling with one American cheese slice (or part of one if you prefer less) and 2 tbsp of salsa roja. Sprinkle 0.5 tbs chopped cilantro if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. If you want melted cheese on top, place the assembled burrito seam-side down in a hot skillet for 1–2 minutes per side until cheese melts and tortilla is golden.

Place the burrito on a plate and serve with 1/2 cup Mexican rice, 1/4–1/2 cup warmed black beans, and 2 tbsp sour cream on the side. Garnish with a lime wedge and additional salsa roja.

Provide remaining grilled chicken and steak at the table if diners want to substitute or add extra protein.