Pork Chorizo Burrito

With Skillet Potatoes, Pico de Gallo, and Chihuahua Cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

A great sage once said, "Burritos are forever." We couldn't agree more. Sure, this chorizo-stuffed burrito is awesome for breakfast, but don't let us stop you from enjoying this luscious hand-held for lunch or dinner, too. We start with fresh flour tortillas filled with spiced chorizo, pico de gallo, and roasted potatoes. Good for anytime - day or night.

In Your Box (serves 2)

  • 1 Lime
  • 16 oz. Red Potatoes
  • 1 Jalapeño Pepper
  • 1 Tomato
  • 1 Red Onion
  • 3 Cilantro Sprigs
  • 14 oz. Ground Pork
  • 2 Tbsp. Home Chef Chorizo Seasoning Blend
  • Info
    4 6" Flour Tortillas
  • Info
    2 oz. Shredded Chihuahua Cheese
  • Nutrition (per serving)

  • Calories
    1156
  • Carbohydrates
    128g
  • Fat
    34g
  • Protein
    83g
  • Sodium
    1569mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 2 Medium Pans
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Halve lime. Cut potatoes into ¼" dice. Halve jalapeño. Remove the membrane (spiny white innards) and seeds, if averse to heat, and dice remaining jalapeño. Cut tomato into a fine dice. Peel and cut red onion into a fine dice. Stem and finely chop cilantro.

  • Step 2 - Prepare the Pico De Gallo
    2

    Prepare the Pico De Gallo

    In a mixing bowl, combine the onion to taste (the flavor can be strong for some), tomato, half the cilantro (reserve remaining for garnish), jalapeño to taste, half the lime juice to taste, and a pinch of salt and pepper. Toss Pico de Gallo until mixed and place in refrigerator to chill until ready to serve.

  • Step 3 - Mix the Chorizo
    3

    Mix the Chorizo

    In a separate mixing bowl, combine the ground pork, Chorizo Seasoning Blend, and a pinch of salt and pepper. Incorporate using clean hands or a spatula.

  • Step 4 - Prepare the Potatoes and Chorizo
    4

    Prepare the Potatoes and Chorizo

    In a medium pan over medium-high heat, add 2 tsp. olive oil and diced potatoes. Cook for 10-12 minutes, or until potatoes are tender. In the same pan, add chorizo mixture to cook with the potatoes. Cook for 7-9 minutes, or until no pink remains. Season with a pinch of salt and pepper.

  • Step 5 - Assemble the Burritos
    5

    Assemble the Burritos

    While chorizo and potatoes are cooking, place tortillas one at a time atop the pan mixture to lightly steam tortillas. Once tortillas are soft, fill with a scoop of chorizo and potato mixture, add a pinch of Chihuahua cheese, and fold the ends of the tortilla inward while rolling the burrito forward. Once assembled, place burritos in a dry pan (no oil) to cook for 2-3 minutes on each side, or until slightly crisped and browned.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place 2 burritos on each plate. Garnish with Pico de Gallo and remaining cilantro.