Entree: United States – Arizona-Sonoran – Chorizo Burrito (Large flour tortilla filled with spicy Mexican chorizo, beans, cheese, and traditional Sonoran-style toppings, folded and grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 4 large 12 in (30 cm) flour tortillas
- 1 lb (454 g) fresh Mexican chorizo, casing removed
- 1 cup (240 g) refried beans
- 8 oz (225 g) shredded Chihuahua or cheddar cheese
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced, about 10 oz (280 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 cup (240 g) pico de gallo or your favorite salsa
- 1 lime, cut into wedges
- Salt and freshly ground black pepper
- Optional: 4 tbsp (60 ml) sour cream

Instructions

1. Cook fillings: Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add diced potatoes, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, about 10–12 minutes; transfer to a bowl. In the same skillet add remaining 1 tbsp (15 ml) oil and the chopped onion; cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds.
2. Brown chorizo: Add the chorizo to the skillet, breaking it up with a spoon; cook until fully browned and cooked through, about 6–8 minutes. Stir cooked potatoes back in and adjust seasoning with salt and pepper. Keep warm.
3. Warm tortillas and assemble: Warm each tortilla briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven until pliable. Spread about 1/4 cup (60 g) refried beans down the center of each tortilla, add a quarter of the chorizo-potato mixture, sprinkle with 2 oz (56 g) shredded cheese, a tablespoon of pico de gallo, and a little cilantro. Add sour cream if using.
4. Fold and grill: Fold sides over the filling and roll tightly. Heat a clean skillet or griddle over medium heat and brush lightly with oil. Place burritos seam-side down and cook 2–3 minutes per side until golden brown and cheese melts.
5. Serve: Slice in half, serve immediately with lime wedges and extra salsa.