Burritos with Chorizo and Chipotle Chile Sauce

Burritos are generally considered a southwest American creation—with obvious inspiration from our Mexican neighbor. While tortillas, chorizo, and salsa all have their place in Mexican cuisine, burritos typically include “Americanized” or Tex-Mex ingredients that give away their origin: flour tortillas, sour cream, and cheese, to name a few. No matter where they come from, burritos make a flavorful, casual dinner—and they’re easy to put together.

The key to this recipe is the chipotle chile sauce—smoky, rich, spicy, and delicious. It comes together in less than 15 minutes and is just the right accompaniment to hearty Mexican chorizo.

Note: Chorizo comes in both Mexican and Spanish varieties. Both are sausages made from pork, but Spanish is chopped pork commonly smoked and put into casings. Mexican is ground pork seasoned with red chiles and garlic, and usually sold in bulk, like ground beef.

Mexican Chorizo

Tip: To divide the cooked meat mixture evenly for the burritos, simply divide it into fourths while still in the pan:

Also check out Chorizo Enchiladas with Achiote Sauce.

Serves 4

Ingredients

For the Sauce

• 1 tbsp olive oil
• 1/4 cup finely chopped red bell pepper
• 2 tbsp finely chopped red onion
• 2 garlic cloves, finely chopped
• 4 chipotle chiles in adobo sauce, finely chopped
• 3/4 cup canned crushed tomatoes
• 2 tbsp adobo sauce
• 1 tbsp finely chopped cilantro leaves
• 1/2 tsp chile powder
• sea salt
• 1 tsp fresh lime juice

Chipotle Chile Sauce Ingredients

For the Burritos

• 1 tbsp olive oil, plus more for oiling
• 1 lb Mexican chorizo
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• sea salt
• 4 burrito-sized flour tortillas (buttered and gently warmed, for greater flexibility)
• 1 cup finely shredded sharp cheddar cheese
• sour cream, for serving (optional)

Preparation

For the Sauce

1. Heat a saucepan over medium-low heat and add the olive oil. Add the bell pepper, onion, and garlic and cook, stirring several times, 4 minutes.
2. Add the chipotle chiles, crushed tomatoes, adobo sauce, cilantro, and chile powder and season with salt.
3. Bring to a simmer, then reduce the heat to low, cover, and cook until thickened, 8-10 minutes. (May be made 1 day ahead. Rewarm gently before using.)

Bell Pepper, Onion, and Garlic 

Chipotle Mixture Beginning to Cook

Chipotle Chile Sauce

For the Burritos

1. Preheat the oven to 350° F. Line a large baking dish with aluminum foil and oil lightly.
2. Heat a large skillet over medium heat and add the oil. Add the chorizo, garlic, onion, oregano, and cumin and season with salt.
3. Cook, breaking up the chorizo, until the sausage is just cooked through and the onion is tender, 10 minutes.

Chorizo Mixture Beginning to Cook 

Cooked Chorizo Mixture

1. To assemble the burritos, lay the tortillas on a work surface. Spread 2 tablespoons of sauce down the center of each. Divide the chorizo mixture over each, leaving about a 1-inch edge at the bottom. Drizzle each with 1 tablespoon of the remaining sauce.
2. Divide the cheese on top of the sauce and fold up the bottom edge of each tortilla. Tightly fold over the sides, pressing gently to adhere.
3. Place the burritos in the baking dish seam-side up and bake until the ingredients are hot throughout and the cheese is melted, 7-8 minutes.

Sauce Layer

Chorizo Layer 

Cheese Layer 

Drizzle with More Sauce 

Fold up the Tortilla 

Ready to Bake

Baked Burritos

Serve the burritos with sour cream on the side, if desired.

Burritos with Chorizo and Chipotle Chile Sauce