Chorizo Burritos
Easy chorizo burritos stuffed with chorizo, cilantro lime rice, onions, and cheese! Make the rice fresh or use microwave rice for a quicker meal!
Equipment
Ingredients
- 1 lb Mexican chorizo sausage ground sausage, not links
- 4 8" diameter flour tortillas uncooked tortillas strongly suggested, see notes
- ½ medium-sized white onion finely diced
- 1 ½ cups shredded Oaxaca or low moisture mozzarella cheese
For Cilantro Lime Rice (or sub premade, see notes)
- 1 cup jasmine rice or similar
- 1 ½ cups water
- 1 lime zested and juiced
- ½ teaspoon salt
- ½ cup cilantro leaves roughly chopped, lightly packed
Instructions
Prepare the Cilantro Lime Rice:
- Rinse your rice until the water runs clear, then drain.1 cup jasmine rice, 1 ½ cups water
- Combine the water, rice, salt, and lime zest in a pot. Cover and set over medium heat, cook until the water level is even with the rice (about 5 minutes after coming to a boil), then reduce heat to low and cook for another 12 minutes.1 lime, ½ teaspoon salt
- Once the rice is ready, mix in the cilantro and 2 tablespoon of lime juice (per batch). Taste and add more lime juice and/or salt if desired. Set aside, covered, until ready to use.1 lime, ½ cup cilantro leaves
Prepare the Chorizo Burritos:
- If using, begin warming up a sandwich press fitted with flat plates, I set mine to 400 F. Alternatively, you can use a skillet to warm the burritos.
- Cook the chorizo in a skillet over medium heat until cooked through and just beginning to char, then remove from heat.1 lb Mexican chorizo sausage
- Assemble the burritos: Use about ½ cup of cilantro lime rice, and form it into a flat rectangle. Top the rice with the chorizo, then onion, then cheese. Roll up the burrito as securely as possible. (If you're using pre-cooked tortillas, warm them up in a skillet or the microwave before rolling the burrito to make them more flexible)½ medium-sized white onion, 1 ½ cups shredded Oaxaca or low moisture mozzarella cheese, 4 8" diameter flour tortillas
- Place the burritos seem-side-down in a preheated sandwich press and cook, until slightly golden on the outside, about 2 minutes. Alternatively, use a skillet set over medium heat, turning as needed. Serve immediately, with your favorite salsa for dipping (I use avocado salsa).
Notes
Uncooked tortillas are one of my favorite new products. They come in the refrigerated section at the grocery store, and can be prepared in just a few minutes. They make super high quality fresh tortillas that take these burritos to the next level!
If you want to make this easier, just pick up a standard 8 oz bag of microwave cilantro lime rice! After microwaving, divide the rice into 4 portions for the burritos, it will be a little less than ½ cup per burrito.
If you're struggling to roll the burritos, check out this video for some help: How to Roll a Burrito
Nutrition
Serving: 1 burritoCalories: 700kcal
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