Chorizo Burro Recipe

Cook chorizo

Heat a large skillet over medium heat. Add the chorizo (casings removed if needed) and cook, breaking it up with a spatula, until browned and the fat renders, about 7–9 minutes. Transfer chorizo to a plate, leaving fat in the pan.

Scramble eggs

In the same skillet, whisk eggs and season lightly with salt. Cook over medium heat, stirring gently, until just set but still slightly glossy. Remove from heat.

Combine

Return the chorizo to the pan with the eggs and mix to combine. Keep warm.

Potatoes

In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced potatoes and cook, turning occasionally, until golden brown and tender, about 8–10 minutes. Season with salt and pepper.

Vegetables

Add the diced onion, bell pepper, and minced garlic to the pan. Sauté until the vegetables are soft and slightly caramelized, about 5–7 minutes. Season with salt and pepper.

Warm tortillas

Warm the tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a damp towel and microwave for 15–20 seconds until pliable.

Assemble

To each tortilla, layer a portion of the chorizo-egg mixture, then add a portion of the sautéed potatoes, followed by shredded cheese, salsa, avocado slices, and cilantro. Season with a squeeze of lime juice and additional salt and pepper to taste.

Roll

Fold in the sides and roll tightly to enclose the filling. Repeat for remaining tortillas.

Finish

Optional: Place the burritos seam-side down in a clean skillet and cook for 1–2 minutes per side to seal and melt the cheese.

Serve immediately with extra salsa, lime wedges, and optional sour cream or hot sauce.