These Chorizo Burritos are so easy, I love to throw them together on a busy weeknight! The flavorful chorizo is like a shortcut since it's pre-seasoned and quick to prepare. The cilantro lime rice is bright and tangy, which is the perfect pairing for the greasy chorizo. I also like to add cheese and onion to round out the fillings.
One of the best upgrades I've discovered for these is to use uncooked tortillas, which can be found at most major grocery stores in the US! They come uncooked, and you can quickly cook them in a skillet while the chorizo is cooking. The result is a fresh tortilla that makes the burritos SO much better! (There are more details on the uncooked tortillas in the Key Tips section below!) I also like to use microwaveable cilantro lime rice on days that I'm short on time, since one bag is a great quantity to use in this recipe!
Key Tips - Chorizo Burritos
Use premade cilantro lime rice for a quicker meal!
- If I have the time to spare, I'll make my own cilantro lime rice, and the recipe is included in this post! But if I'm trying to get these chorizo burritos done a little bit faster, I'll use a bag of microwaveable cilantro lime rice instead!
- The standard size microwaveable rice is a little bit less than 2 cups of cooked rice, so you can't use quite a half cup per burrito if you use it. Just divide the bag of rice into four even portions and it should still be a good amount!
- I've found the best price for microwaveable cilantro lime rice at Costco, but at my store it's not in stock all the time.
I strongly suggest trying uncooked tortillas!
- Uncooked tortillas are one of the best new products I've found in years! They are raw tortillas that come in the refrigerated section, and can be prepared in 1-2 minutes in a warm skillet. The result is an incredible, fresh tortilla that is SO much better than normal packaged tortillas. They aren't even really more expensive than regular tortillas!
- The quality of the tortilla has a huge impact on the quality of a burrito, so this has made a huge difference for my burritos at home. It's like getting a fresh homemade tortilla, with pretty much none of the work!
Press the burritos in a sandwich press.
- Cooking the completed chorizo burritos in a skillet, or pressing them in a sandwich press, helps to seal them, which makes them easier to eat. It also warms up the whole burrito and melts the cheese, so I really don't recommend skipping this step.
- A sandwich press fitted with flat plates will make this process so easy, and that's how I prepare them. I have the Cuisinart Griddler, and I've been very happy with it!
Try chorizo made from premium cuts of pork.
- Traditional Mexican chorizo is made from low quality pork byproducts, which taste great but do leave a little to be desired. You may be able to find "premium chorizo" or "chorizo made from premium cuts" which uses regular pork instead of byproducts.
- My grocery store carries premium chorizo and it isn't too much pricer than the regular chorizo, so I usually pick that up if it's available.
Make larger burritos if desired.
- I make these burritos in the size listed because that's the only size I can find for the uncooked tortillas that I love. That said, I really love the size of these because I think the ratio of filling to tortilla is great.
- If desired, you can make these burritos with more filling in a larger tortilla. If you want to make something similar in size to a Chipotle burrito, get an XL burrito tortilla and use about ½ a batch of the filling ingredients per burrito.
Dietary Restrictions - Chorizo Burritos
Make this Vegetarian:
- Use a soy chorizo, or other plant-based chorizo! There are lots of great options out there, like this Soy Chorizo, or this Plant Based Chorizo!
Make this Vegan:
- Use a soy chorizo, or other plant-based chorizo! There are lots of great options out there, like this Soy Chorizo, or this Plant Based Chorizo!
- Use a vegan cheese alternative, or skip the cheese
- Make sure you're using vegan tortillas!
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. I've listed the serving size for this recipe as one burrito. The chorizo burritos from this recipe are somewhat small, please see the photos for a size reference (about half the size of a Chipotle burrito).
Chorizo Burritos
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
Nutrition
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Layla says
These were so easy and SO tasty. I saved one in the fridge and it reheated well the next day. thanks!
Anonymous says
Insanely good, can't wait to make these again.