Smoky chorizo burritos recipe

Recipes

Debbie Keeble
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Try saying 'smoky chorizo burrito' after a tequila or two! Toasted wraps packed with chorizo-style sausage, fresh salsa and a twist of lime. One large burrito per person.

Ingredients

For the salsa

0.5 tsp coriander
2 tsp lime juice
0.5 large white onion, chopped finely
225 g chopped tomato

0.5 tsp coriander
2 tsp lime juice
0.5 large white onion, chopped finely
7.9 oz chopped tomato

0.5 tsp coriander
2 tsp lime juice
0.5 large white onion, chopped finely
7.9 oz chopped tomato

For the tortillas

285 g red potatoes, cut into small cubes
0.5 large white onion, chopped finely
3 smoky chorizo-style sausages
1 chilli, finely sliced
2 tsp olive oil
4 whole-wheat flour tortillas
50 g mature cheddar cheese

10.1 oz red potatoes, cut into small cubes
0.5 large white onion, chopped finely
3 smoky chorizo-style sausages
1 chilli, finely sliced
2 tsp olive oil
4 whole-wheat flour tortillas
1.8 oz mature cheddar cheese

10.1 oz red potatoes, cut into small cubes
0.5 large white onion, chopped finely
3 smoky chorizo-style sausages
1 chilli, finely sliced
2 tsp olive oil
4 whole-wheat flour tortillas
1.8 oz mature cheddar cheese

To serve

1 dollop sour cream
4 lime wedge

1 dollop sour cream
4 lime wedge

1 dollop sour cream
4 lime wedge

Details

Cuisine: Mexican
Recipe Type: Main
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 4

Step-by-step

Place your potato cubes in a pan of cold water, bring to the boil, take the pan off the heat and let them stand for five minutes. Drain the potatoes then pat them dry.
Mix up the tomato, onion, coriander and lime juice to make your salsa.
Add the sausages to a medium-hot pan then cook for three minutes, until they start to crumble. Add your onion and chilli to the pan then cook for a further two minutes, stirring frequently.
Remove your chorizo mix from the pan then glug some oil into the pan and add your potatoes. Cook until they’re lightly browned, and remove the pan from the heat. Stir in your chorizo mix and half a teaspoon of salt.
Heat up your tortillas (according to package directions) then spoon your potato mixture into the tortillas and top with salsa and cheese.
Roll your burritos up tightly, then heat a large non-stick pan over medium heat. Add two burritos to the pan, seam-side down, and cook for one minute on each side, or until golden brown. Serve with a wedge of lime and some sour cream, and prepare to get your fingers sticky.

Recipe courtesy of HECK sausages.

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