Giant burritos stuffed with sliced chorizo sausage, creamy potato cubes, buttery avocado, onions, peppers and aged white cheddar cheese. I like to call this “man” food.
Roasting the vegetables and chorizo not only makes things easy but brings great flavor to the burritos. Not that they need it. The spicy-seasoned chorizo has enough bold flavor for the entire burrito so you don’t really need to season these with anything other than salt and pepper.
For a finishing touch I like to pan-fry them in a little butter until they get all nicely golden brown and take on some crispness. Biting into the crunchy, buttery pan-fried tortilla doesn’t compare to baking them or heating up the tortillas before assembling them.
The first thing you will notice is how heavy they are! Made with 12-inch flour tortillas they are hearty and filling enough to satisfy the hungriest appetites. Plus any and all cravings for Tex-Mex.
I made these with my father in mind, the meat and potato lover in the house. But I’d be lying if I said I didn’t thoroughly enjoy them.
I love “man” food.
Giant burritos stuffed with sliced chorizo sausage, creamy potato cubes, buttery avocado, onions, peppers and aged white cheddar cheese.
INGREDIENTS:
INSTRUCTIONS:
- Preheat oven to 400 degrees F. Grease 2 9x13 roasting pans or line with aluminum foil then grease. Roast the sausage links 20-25 minutes or until cooked through (internal temperature of 165 degrees F).
- Toss the potatoes, pepper and onion together with 1 tablespoon of olive oil and season well with salt and pepper. Roast about 40 minutes or until potatoes are cooked through.
- Allow to cool until you can handle them without getting burned. On a cutting board slice the chorizo into 3/4-inch rounds.
- Dice the avocado and season it with salt and pepper. Toss with the sausage and potatoes in a large mixing bowl. Taste and season again with salt and pepper if needed.
- To assemble the burritos: one at a time place a heaping 1/3 cup of cheese just below the center and spread it out in a long strip about 2 inches wide - leaving 2 inches on each side. Top with rounded 1 + 1/2 cups of the filling spread evenly over the cheese. Fold the end in over the filling then the sides and fold up. Repeat until all the filling is used.
- Heat a large skillet over medium heat, melt a small tab of butter and cook burritos (seam side first) on each side until golden brown. Serve immediately with sour cream or crema.
Stunning photos! Anything with chorizo is a huge hit with me 🙂
I want to go grow another arm just so I can give this three thumbs up. These look fantastic and I love everything in it. I like that you pan grilled the burritos once assembled, that’s always a great touch.
I love chorizo and potato together, it’s a very popular combo here in México. But I’ve never try it in a burrito, yum-yum!!!
Have a great weekend! 😀
Yum! I’ve never seen chorizo links, I’ll have to look for them. I love potato in my burritos!
LOVE this! the roasted vegetables were such a good idea! definitely making these soon!
These sound delicious! I love “man food” too. I’m certain my husband would be a pretty happy camper if I made these also. Not that it matters. I’d love them enough for the both of us :p