TacosEasyFree

Potato and Chorizo Burrito

Name: Potato and Chorizo Burrito
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 200 g Fresh Mexican chorizo; 500 g Potatoes; 3 Medium flour tortillas; 2 tbsp Vegetable oil; 1 to taste Salt and pepper; 0.5 White onion

30 min (10 prep + 20 cook) Easy 3 servings Norte

Edmond Bojalil

Recetas Mexas

Published: Mar 26, 2026 · Updated: May 31, 2026

Golden potatoes with Mexican chorizo in a flour tortilla. The definitive northern breakfast burrito.

About this recipe

The potato and chorizo burrito is the definitive breakfast of northern Mexico: cooked and golden potatoes mixed with fresh Mexican chorizo, all rolled in a warm flour tortilla. Affordable, tasty and extremely satisfying, it is the perfect fuel to start the day. It can be made in under 30 minutes with pantry staples that are never missing from a northern Mexican kitchen.

History & Origin

The potato and chorizo burrito is one of the most democratic and beloved breakfasts in northern Mexico, found in taquerías, homes and canteens alike. Its popularity stems from the perfect combination of ingredients: the potato, introduced to Mexico during the colonial period from South America, and Mexican chorizo, the criolla adaptation of the Spanish sausage. In northern states such as Chihuahua, Sonora, Coahuila and Durango, the potato and chorizo burrito is as fundamental as chilaquiles are in central Mexico. The potatoes are cut into small cubes and fried until golden and crispy on the outside but soft within, absorbing the red fat of the chorizo that dyes them a deep orange and transfers all its chile and spice aromas. This breakfast is especially popular among university students and factory and maquiladora workers in the north, who find it at taco stalls that open before dawn. In some families, the Sunday potato and chorizo burrito is as deeply rooted a tradition as the carne asada, and every family has its secret ratio of potato to chorizo.

Estimated cost

$8.00

Total cost

$2.67

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

550

Calories

20g

Protein

52g

Carbohydrates

28g

Fat

Fiber

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the potato cubes in salted water for 8 minutes until tender but not falling apart. Drain well.
💡 Pre-cooking the potatoes ensures they brown properly without remaining raw inside.
2
Heat the oil in a large skillet over medium heat. Sauté the diced onion for 2 minutes until translucent.
3
Add the chorizo, casing removed, and break it up with a wooden spoon. Cook over medium-high heat for 5 minutes until well browned and releasing its red fat.
4
Add the pre-cooked potatoes to the pan with the chorizo. Mix well so they absorb the red fat. Cook for 5-7 more minutes, without stirring too much, so the potatoes brown well. Adjust salt and pepper.
💡 The less you stir the potatoes, the crispier they will be.
5
Heat the tortillas on the comal. Place a generous portion of potato and chorizo in the centre of each tortilla, fold in the ends and roll. Serve with green or red salsa on the side.