How to Make a Delicious Homemade Chorizo Burrito

Learn how to make the perfect chorizo burrito that you can enjoy for breakfast, lunch, road-trips, hikes, and picnics. The key is in the protein-packed filling and tortillas!

Now that the kids are back in school and we have resumed a regular routine, I’d like to share an easy chorizo breakfast burrito recipe that’s great for both children and adults. Burritos de chorizo are our go-to meal for road trips, picnics, and hikes. The best part is that you can eat them with one hand and you can enjoy them any time of day. Recently, I started making my chorizo breakfast burritos in large batches and freezing them, too!

For more protein-packed lunch inspiration, check out my Huevos-to-Go: Lunch Ideas for the Entire Family blog post.

WHAT IS A CHORIZO BURRITO?

Burritos de chorizo are flour tortillas filled with spicy, seasoned Mexican chorizo sausage that is mixed and cooked with scrambled eggs. The rich flavors of the chorizo blend with the eggs to create the perfect filling for a chorizo burrito.

WHAT IS MEXICAN CHORIZO?

Mexican chorizo, not to be confused with Spanish chorizo, is a somewhat spicy sausage that is sold raw and traditionally made out of pork meat. Nowadays different types of chorizo including beef, soy, and chicken are also readily available depending on where you live. In Mexico, I’ve seen a full rainbow of chorizos made with different chiles and meats.

• Unlike Spanish chorizo, which is cured and sold whole, Mexican chorizo is typically ground up and sold in a casing that holds the ground meat and seasonings together. Traditionally, natural casings are made from cleaned animal intestines, but synthetic or plant-based casings can also be used. The casing helps shape the chorizo and keeps the ingredients contained.
• Mexican chorizo cooks similar to ground meat, but releases much more grease.

In my family, we like to switch it up and sometimes cook chorizo con huevo or add the chorizo to diced potatoes, for Chorizo con Papas. Both combinations work well to make breakfast tacos and burritos.

WHY YOU’LL LOVE THIS RECIPE

• Easy to make: Quick to prepare with minimal ingredients.
• Great flavor: Chorizo adds a mild spice that pairs perfectly with eggs in these Mexican breakfast burritos.
• Versatile: You can customize them and add potatoes, beans, or cheese (or all three!).
• Hearty and filling: Perfect for a satisfying breakfast, road-trip snack, or picnic. We even pack these for trips to Disneyland!

WHERE TO BUY CHORIZO

Most mainstream grocery stores carry a few different types of Mexican chorizo. I can typically find it at:

• Mexican grocery stores (in the raw meats section or near the packaged sausages)
• Mexican meat markets
• Many local grocers including Target and Trader Joe’s

PRO TIP: If all else fails, ask the butcher! Sometimes they even carry fresh chorizo in the butcher’s meat section.

INGREDIENTS YOU’LL NEED

• Onion: White or yellow onions will work. Just avoid using sweet onions.
• Jalapeño or serrano peppers (optional): Chile peppers are optional, but I love the subtle kick they add. I use serrano peppers because they’re spicier than jalapeños.
• Oil: I usually use safflower oil for frying. 
• Chorizo: Beef, soy, chicken, or pork will work in this recipe.
• Eggs: One dozen eggs will yield 8-12 breakfast burritos, depending on the size of your tortillas and how much filling you add to each one.

RECOMMENDED BY LOLA FOR THIS RECIPE

LARGE CAST-IRON SKILLET

I love cooking in my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my chorizo y huevo for chorizo burritos. VIEW PRODUCT

HOW TO MAKE CHORIZO BURRITOS

Burritos de chorizo can be ready in about 15 – 20 minutes! The key is to cook the chorizo first, to ensure that the sausage is not raw when you add your eggs. Beef and soy chorizo cook quickly while pork takes a little longer. I like to add onion and chopped jalapeño or serrano peppers to mine, but it’s just as flavorful without the onion and peppers. Since the chorizo is flavored with oregano, salt, garlic, cumin, and other herbs and spices, it doesn’t require additional seasonings or salt because it is flavorful as-is. Below you will find my step-by-step instructions for how to make the filling and how to roll the perfect chorizo burrito. ¡Provecho!

1. Cook ingredients

• First heat a cast-iron pan over medium heat. Once it’s hot, add oil.
• Next add chopped onion and chili peppers and cook until onions are translucent, about 2 minutes.
• Add chorizo and using a wooden spatula, break it into small pieces and then spread it across the pan so that it cooks evenly. Sauté chorizo, moving frequently, until thoroughly cooked, for approximately 5 minutes (pork chorizo may take longer).

2. Add eggs 

• Whisk eggs in a bowl.
• Add whisked eggs to the pan with chorizo and lower heat to low setting. This will allow the eggs to cook slowly, without sticking as much to the pan, and allows them to remain moist. 
• Continue to cook eggs, breaking down any large chunks, for about 5-10 minutes (mine usually take about 7 minutes to cook over low heat). 

• This is what your chorizo con huevo should look like when it’s ready. 

3. Prepare chorizo burrito 

• Warm the tortilla: Heat tortilla over a comal or flat pan for a few seconds to make it pliable.
• Add filling: Place about 3-4 tablespoons of the chorizo con huevo mixture in the center of the tortilla, leaving space at the edges.
• Fold the sides: Fold the left and right sides toward the middle.

• Tuck and roll: Tuck the bottom edge over the filling, then roll tightly.
• Seal: Ensure everything is securely wrapped.

• Continue this process until you have used up all of the filling. 

4. Serve or store for later

• Serve warm or refrigerate for later. You can also freeze them at this point (see “How to Store and Reheat” section below).

HOW TO STORE AND REHEAT

When preparing chorizo and eggs, I usually make a big batch and either refrigerate the leftovers in a glass container with a lid or make burritos. 

• To Refrigerate: Line an airtight container with a paper towel. Then arrange burritos in a single layer. If refrigerating more than one layer of burritos, place a paper towel in between each layer. Paper towels prevent the tortillas from getting moist or soggy when stored. 
• To Freeze: First place burritos de chorizo in a single layer on a baking sheet and place them in the freezer until completely frozen. Then store them in an airtight container or bag (I love reusable Stasher bags for this). 
• To Reheat: If thawed, microwave for 30 seconds. If frozen, microwave for 60 seconds. If using an oven or air fryer to reheat burritos de chorizo, wrap them in foil and bake at 350°F (175°C) for 10-15 minutes. You can also use a panini press to reheat your burritos – I love how this crisps up the tortilla a little, too.

FREQUENTLY ASKED QUESTIONS

What is Mexican chorizo made of?

Mexican chorizo is typically made from ground pork and seasoned with spices like paprika, chili powder, garlic, and vinegar. It’s typically raw and sold fresh, unlike Spanish chorizo, which is cured. The spicy, tangy flavor comes from the blend of seasonings and vinegar. Nowadays you can find it made out of beef, soy, and even chicken. 

Is chorizo spicy? 

Yes, Mexican chorizo is typically spicy, but not in the chili pepper sense. It has a lot of spice and flavor from the paprika, vinegar, chili powder, and other seasonings used to make it.

Can I make a vegetarian chorizo burrito?

Yes, plant-based chorizo options work great.

What’s the best tortilla for a chorizo burrito?

Flour tortillas are traditional, but whole wheat or gluten-free tortillas are also options. I usually use the Tortilla Fresca Uncooked Flour Tortillas from Costco, which are as close to homemade as they come. You can also try your hand at making homemade flour tortillas from scratch!

HOW TO SERVE CHORIZO BREAKFAST BURRIOS

Burritos de chorizo y huevo are best served nice and hot right when they’re prepared! If you’re hosting a special occasion or just want to create a memorable Mexican breakfast menu, below are a few ideas from appetizers and sides, to salsas and drinks. Of course, the burritos would be the star.

• Appetizers: Granola with yogurt, Mexican fruit with yogurt
• Sides: Jalapeño Deviled Eggs, Egg Bites, Chiles Toreados
• Salsas: Yellow Cherry Tomato Salsa Recipe, Chile Japones Salsa, Tangy Tomatillo Salsa with Chile de Arbol and Vinegar, Guacamole Salsa (Guacasalsa)
• Aguas frescas: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Limonada, Agua de Limón con Chía, Agua de Tuna, Agua de Melón, Agua de Piña, Agua de Tuna.
• Dessert: Flan Casero, Flan de Café, Flan de Chocolate, Flan de Calabaza,Frescas con Crema, Lavender Cookies, or Chocolate Clusters.

LOOKING FOR MORE BREAKFAST INSPIRATION?

Be sure to check out more of my delicious Mexican breakfast recipes! A few of my favorites include:

• Lola’s Breakfast Molletes with Potatoes and Chorizo
• Papitas (Mexican Breakfast Potatoes)
• Papitas con Chorizo (Potatoes with Mexican Chorizo)
• Lola’s Classic Refried Beans

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Photography (hero shots only): Cacey McReavy