Oaxaca Special Chorizo, Potato, Beans & Cheese Burro Recipe

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1. 1

   Prep and mise en place

   Rinse and chop 1/2 cup onion; mince garlic. Dice potatoes into 1/2-inch pieces. Rinse cilantro and roughly chop; slice avocado. Gather and measure all ingredients: chorizo, beans, Oaxaca cheese, salsa, crema (if using), tortillas, lime wedges.

2. 2

   Brown chorizo with aromatics

   In a large skillet, heat 1 tablespoon oil over medium heat. Add chorizo and cook, breaking it up with a spatula, until browned and fat renders, about 5-7 minutes. Stir in onion and garlic and cook until translucent and fragrant, about 2-3 minutes.

3. 3

   Cook potato hash

   Add diced potatoes to the skillet with the chorizo. Season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and lightly crispy, about 8-10 minutes. If the pan dries out, add a splash more oil or a splash of water to finish cooking.

4. 4

   Integrate beans into the filling

   Stir in refried beans and a splash of water if needed to loosen. Mix until the bean-to-potato-chorizo filling is cohesive and warmed through. Adjust salt and pepper to taste.

5. 5

   Warm tortillas

   Warm flour tortillas in a dry skillet over medium heat for 15-20 seconds per side, or wrap in a clean kitchen towel and microwave for 20-30 seconds until pliable.

6. 6

   Assemble burritos

   Lay a tortilla flat. Spoon a generous portion of the bean-chorizo-potato filling down the center. Top with Oaxaca cheese, drizzle with salsa, and scatter cilantro. Add avocado slices and a small dollop of crema if using.

7. 7

   Roll and toast

   Fold in the sides, roll the burrito tightly from bottom to top, and place seam-side down in the skillet. Toast 1-2 minutes per side until the outside is golden and the cheese melts inside.

8. 8

   Finish and serve

   Serve hot with lime wedges on the side. Offer extra salsa and cilantro as garnish. If desired, squeeze a bit of lime juice over the filling for brightness.