Best Chorizo Burritos Recipe – Easy & Flavorful Mexican Breakfast Burritos
These Chorizo Burritos are a quick, flavorful, and fulfilling meal, loaded with savory Mexican chorizo, scrambled eggs, crispy potatoes, and melted cheese, all wrapped in a smooth flour tortilla. Perfect for a hearty breakfast burrito, delicious lunch burrito, or filling dinner burrito, this smooth-to-make recipe is fully customizable to suit your taste. Ideal for meal prep or busy days, those burritos may be stored in the fridge or freezer for a fast, take hold of-and-move meal, bringing formidable Mexican flavors for your kitchen in just half-hour.
Ingredients
For the Chorizo Filling
- 1 lb Mexican chorizo sausage (ground, now not hyperlinks, for higher flavor and texture)
- ½ medium-sized white onion, finely diced
- 1 ½ cups shredded Oaxaca cheese or low-moisture mozzarella, for a creamy, melty end
For the Cilantro Lime Rice
- 1 cup jasmine rice (or any comparable rice range)
- 1 ½ cups water, for flawlessly cooked rice
- 1 lime, zested and juiced, for formidable citrusy taste
- ½ teaspoon salt, for seasoning
- ½ cup cilantro leaves, kind of chopped and gently packed, for a clean, natural contact
For Assembling the Burritos
- 4-8 eight-inch flour tortillas (raw tortillas endorsed for the quality taste and flexibility; see notes for details)
Instructions
Prepare the Cilantro Lime Rice:
- Rinse 1 cup of jasmine rice below cold water till the water runs clean, then drain.
- Combine the rice, 1 ½ cups water, lime zest, and ½ teaspoon salt in a medium pot.
- Cover and convey to a boil, then reduce the heat to low. Cook for 12 mins until the water is completely absorbed.
- Remove from warmness and mix within the cilantro and the lime juice. Cover and set aside.
Cook the Chorizo Filling
- In a skillet over medium warmth, prepare dinner 1 lb of Mexican chorizo until absolutely browned and slightly crispy, approximately 8–10 mins.
- Add the diced white onion to the skillet and sauté for 2–three mins till softened.
Assemble the Burritos:
- Lay an raw flour tortilla on a flat surface. Spread approximately ½ cup of cilantro lime rice in the middle.
- Top the rice with a beneficiant portion of the chorizo-onion aggregate and sprinkle with shredded Oaxaca cheese (approximately ⅓ cup in line with burrito).
Roll and Cook the Burritos:
- Roll the tortilla tightly by means of folding inside the sides and rolling it up from the lowest.
- Heat a skillet over medium warmness and cook the burritos seam-side down for 1–2 minutes on every facet till golden and slightly crispy.
Serve and Enjoy:
- Serve the burritos warm with your preferred salsa, guacamole, or warm sauce for dipping.
Notes
For the precise Chorizo Burritos, always opt for genuine Mexican chorizo to acquire a rich, spicy flavor that elevates your dish. Using raw flour tortillas guarantees a sparkling, soft wrap that brings out genuine Mexican vibes. If you are short on time, you can replacement home made cilantro lime rice with keep-sold alternatives, including a short touch of lime juice and clean cilantro for a similar taste. These burritos are exceedingly versatile—upload your favorite fillings like black beans, sautéed greens, or avocado for additional flavor and nutrients. Ideal for meal prep, they can be refrigerated for up to a few days or frozen for 2 months, making them best for busy schedules. When reheating, microwave for a fast fix or toast within the oven for a crispy texture. Pair with salsa, guacamole, or bitter cream to revel in a eating place-nice meal at home. This recipe is your cross-to for formidable, real flavors and meal prep comfort!