There’s something incredibly satisfying about a warm, hearty burrito packed with flavorful ingredients. Chorizo and potato burritos are a comforting, easy-to-make meal that brings together bold spices, crispy potatoes, and soft tortillas for a perfect bite every time. Whether you’re looking for a filling breakfast, a quick lunch, or a delicious dinner, this recipe will not disappoint.
Growing up, burritos were a go-to meal in my household. There was something magical about the way my family would gather around the kitchen, filling tortillas with an assortment of ingredients. These chorizo and potato burritos remind me of weekend mornings when my kitchen was filled with the scent of sizzling spices and crispy potatoes. The best part? They’re incredibly versatile—you can customize them with your favorite toppings or keep them simple and classic.
Why You’ll Love This Recipe
- Easy to Make – This recipe requires minimal ingredients and comes together quickly, making it perfect for busy days.
- Bold Flavors – The combination of well-seasoned beef chorizo and crispy potatoes creates a deliciously savory and slightly spicy filling.
- Customizable – Add cheese, avocado, salsa, or your favorite toppings to make it your own.
- Perfect for Any Meal – Whether for breakfast, lunch, or dinner, these burritos are always a good idea.
Ingredients You’ll Need
- 1 lb beef chorizo
- 2 cups potatoes, diced
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 large flour tortillas
- ½ cup shredded cheese (optional)
- ¼ cup chopped fresh cilantro (optional)
- ½ cup sour cream (optional)
How to Make Chorizo and Potato Burritos
Making these burritos is easier than you might think, and the results are absolutely worth it! Let’s break it down step by step.
Step 1: Prepare the Potatoes
Start by heating olive oil in a large skillet over medium heat. Add the diced potatoes and cook until they are golden brown and crispy, about 10-12 minutes. Stir occasionally to prevent them from sticking. Sprinkle in the smoked paprika, garlic powder, cumin, salt, and pepper to enhance their flavor. Once the potatoes are cooked through, transfer them to a plate and set them aside.
Step 2: Cook the Chorizo
In the same skillet, add the beef chorizo. Break it up with a spatula as it cooks, ensuring it browns evenly. Chorizo has a rich, slightly spicy flavor that really makes these burritos stand out. Let it cook for about 8-10 minutes until fully browned. If there is excess grease, drain it off carefully.
Step 3: Combine Everything
Return the cooked potatoes to the skillet with the chorizo. Stir well to combine all the flavors. Let them cook together for another 2-3 minutes so the potatoes absorb some of the chorizo’s seasoning.
Step 4: Assemble the Burritos
Warm the tortillas in a dry pan or microwave for a few seconds to make them more pliable. Lay them flat and spoon a generous portion of the chorizo-potato mixture onto each tortilla. If you’re adding shredded cheese, cilantro, or sour cream, now is the time!
Step 5: Wrap and Serve
To roll the burritos, fold in the sides, then roll tightly from the bottom up. Slice in half if desired, and serve immediately. You can also toast them lightly in a skillet for extra crispiness.
Helpful Tips
- Crispier Potatoes – For the crispiest potatoes, avoid overcrowding the pan and let them cook undisturbed for a few minutes before stirring.
- Make it Spicier – If you love spice, add diced jalapeños or a dash of hot sauce to the filling.
- Keep it Warm – If you’re making multiple burritos, keep them warm in a low-temperature oven (200°F) while you finish cooking.
- Storage Tip – These burritos can be made in advance and stored in the fridge or freezer for a quick meal anytime.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 burritos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Halal
Notes
- If you prefer a softer potato texture, you can parboil the diced potatoes before frying them.
- Feel free to swap flour tortillas for whole wheat or gluten-free alternatives.
- Add scrambled eggs for a protein-packed breakfast burrito variation.
Nutritional Information
(Per serving – approximate values)
- Calories: 450
- Protein: 18g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 4g
- Sugar: 2g
Frequently Asked Questions
Can I use store-bought frozen potatoes?
Yes! If you’re short on time, frozen diced potatoes or hash browns can be used instead of fresh potatoes. Just cook them according to the package instructions.
How do I make these burritos vegetarian?
You can replace the beef chorizo with a plant-based chorizo alternative or use seasoned black beans for a hearty vegetarian option.
Can I freeze these burritos?
Absolutely! Wrap each burrito in foil or plastic wrap and store them in an airtight container in the freezer. When ready to eat, reheat in the microwave or oven until heated through.
What other toppings work well with this recipe?
Avocado slices, pico de gallo, hot sauce, and even shredded lettuce can add a fresh contrast to the warm, savory filling.
Storage Instructions
- Refrigeration: Store leftover burritos wrapped in foil or an airtight container for up to 3 days.
- Freezing: Wrap each burrito individually in plastic wrap and place in a freezer-safe bag. They will keep for up to 2 months.
- Reheating: To reheat from frozen, microwave for 2-3 minutes or bake at 350°F for about 15 minutes until heated through.
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Conclusion
These chorizo and potato burritos are the perfect balance of savory, crispy, and satisfying. Whether you’re making them for breakfast, lunch, or dinner, they’re sure to be a hit with your family and friends. Plus, they’re easy to customize and meal prep for a quick and delicious meal anytime. Give them a try and let me know how you like them!
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Chorizo and Potato Burritos
Description
There’s something incredibly satisfying about a warm, hearty burrito packed with flavorful ingredients. Chorizo and potato burritos are a comforting, easy-to-make meal that brings together bold spices, crispy potatoes, and soft tortillas for a perfect bite every time. Whether you’re looking for a filling breakfast, a quick lunch, or a delicious dinner, this recipe will not disappoint.
Growing up, burritos were a go-to meal in my household. There was something magical about the way my family would gather around the kitchen, filling tortillas with an assortment of ingredients. These chorizo and potato burritos remind me of weekend mornings when my kitchen was filled with the scent of sizzling spices and crispy potatoes. The best part? They’re incredibly versatile—you can customize them with your favorite toppings or keep them simple and classic.
Ingredients
- 1 lb beef chorizo
- 2 cups potatoes, diced
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 large flour tortillas
- ½ cup shredded cheese (optional)
- ¼ cup chopped fresh cilantro (optional)
- ½ cup sour cream (optional)
Instructions
Start by heating olive oil in a large skillet over medium heat. Add the diced potatoes and cook until they are golden brown and crispy, about 10-12 minutes. Stir occasionally to prevent them from sticking. Sprinkle in the smoked paprika, garlic powder, cumin, salt, and pepper to enhance their flavor. Once the potatoes are cooked through, transfer them to a plate and set them aside.
In the same skillet, add the beef chorizo. Break it up with a spatula as it cooks, ensuring it browns evenly. Chorizo has a rich, slightly spicy flavor that really makes these burritos stand out. Let it cook for about 8-10 minutes until fully browned. If there is excess grease, drain it off carefully.
Return the cooked potatoes to the skillet with the chorizo. Stir well to combine all the flavors. Let them cook together for another 2-3 minutes so the potatoes absorb some of the chorizo’s seasoning.
Warm the tortillas in a dry pan or microwave for a few seconds to make them more pliable. Lay them flat and spoon a generous portion of the chorizo-potato mixture onto each tortilla. If you’re adding shredded cheese, cilantro, or sour cream, now is the time!
To roll the burritos, fold in the sides, then roll tightly from the bottom up. Slice in half if desired, and serve immediately. You can also toast them lightly in a skillet for extra crispiness.
Notes
- If you prefer a softer potato texture, you can parboil the diced potatoes before frying them.
- Feel free to swap flour tortillas for whole wheat or gluten-free alternatives.
- Add scrambled eggs for a protein-packed breakfast burrito variation.