Sticky Chorizo Burritos

Featured image for Sticky Chorizo Burritos

We really enjoyed this dish – some home made pineapple salsa would add another flavour dimension.


  • 6 medium cooking chorizo
  • 4 teaspoons maple syrup
  • 4 tablespoons bbq sauce
  • 3 large warmed tortillas
  • Tablespoon finely chopped coriander
  • Small tub of guacamole
  • Small tub of sour cream
  • Microwaveable pouch of black beans
  • Large handful of grated cheese

For the rice..

  • 60g unsalted butter
  • 2 large garlic cloves, minced
  • 225g cherry tomatoes (charred)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon medium chilli powder
  • 250g washed basmati rice.


Start this dish by making the rice. Melt half of your butter in a large saucepan over a medium heat. Add the onion, garlic and 2 tablespoons of water and stir well. Reduce to a low heat and cook for around 10 minutes until the garlic and onions are softened (not browned). Put the onion mixture into a blender, add 250ml of water, the cherry tomatoes, oregano, salt and chilli powder and blend until smooth.

Melt the remaining butter in the saucepan over a medium heat, add the rice and stir for around 2 minutes until coated, then stir in the chilli-tomato mixture. Bring to the boil and turn the heat to the lowest setting, cover the pan with a lid and cook for 15-20 minutes until the rice is tender. Turn off the heat and leave to rest for 5 minutes before fluffing with a fork.

Whilst the rice is cooking, preheat your oven to 180 degrees. Place the chorizo on a roasting tray (line with foil, you will thank me later), brush all over with the maple syrup and roast in the oven for 15 minutes, turning halfway through. Then coat the chorizo in the bbq sauce and return to the oven for a further 10-15 minutes. Once cooked slice the chorizo into bite sized pieces.

Onto each of your tortillas spoon some rice down the middle, put some of the cooked black beans alongside the rice, top with two of the chopped sausages, sour cream, guacamole, a sprinkle of coriander and some cheese, roll tightly and enjoy.

If you prefer more heat add some hot sauce to your burrito before rolling.

Mark’s Top Tip

If you are pushed for time, buy a pouch of microwaveable Mexican style rice and use instead of making up the rice as above. 

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