Smoky chorizo burritos

Try saying that after a tequila or two. Toasted wraps packed with chorizo-style sausage, fresh salsa and a twist of lime. Serves four - one large burrito per person.


3 Heck Smoky Chorizo-style sausages
285g red potatoes, cut into small cubes
225g chopped tomato½ a teaspoon of coriander
2 teaspoons of fresh lime juice
1 large white onion
1 finely sliced chili
2 teaspoons of olive oil
½ a teaspoon of salt
4 whole-wheat flour tortillas
50g mature cheddar cheese


1. 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.

2. Add the sausages to a medium-hot pan then cook for three minutes, until they start to crumble. Add your onion and chili 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 salt.

3. Heat up your tortillas (according to package directions) then spoon your potato mixture into the tortillas and top with salsa and cheese.

4. 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 twist of lime and some sour cream, and prepare to get your fingers sticky.

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