Where do we start with this chorizo burrito bowl and charred lime? This spicy chorizo bowl is everything you could possibly want for dinner.
Chorizo burrito bowl. Is there anything more delicious? Make this dream weeknight dinner and your whole family will thank you. A variety of flavors, from spicy stewed chorizo to the fragrant charred limes make this meal absolutely delicious.
Mexican chorizo is a freshly ground and highly seasoned sausage and should not be confused with the cured Spanish chorizo. The two chorizos also differ in that Mexican chorizo gets its color from spicy red pepper as opposed to the smoked paprika found in Spanish chorizo. Because Mexican chorizo is raw, you must cook it before consuming while Spanish chorizo can be enjoyed straight from the package.
The best part of cooking with chorizo? You can use the leftover chorizo fat for other recipes. Seriously. Don’t throw away the grasa de chorizo aka liquid gold! If your chorizo isn’t terribly fatty, leave the liquid gold in the pot. If it is quite fatty, strain it off and use it for something else. Chorizo fat fried hash browns, anyone?
How to Make this Chorizo Burrito Bowl with Charred Lime:
You won’t struggle making this chorizo burrito bowl recipe. Everything more or less comes together while the chorizo stews on the stove. You will use a few pots and pans, however. You need a wide pot for the chorizo, a small pot for the rice, a sheet pan, and a food processor. If you do not have a food processor, simply mince the jalapeño and shallot and halve the tomatoes and cook them in with the chorizo.
First, prepare the chorizo. Heat a tiny, tiny bit of oil in a wide pot and add the chorizo. Break it up with a spoon as it cooks. Next, add an onion and let it cook for about 8-10 minutes until the onion is softened and the chorizo is mostly cooked through. Add a can of sliced hatch chili peppers.
While the chorizo cooks, turn on the broiler. Broil a shallot, 1-2 jalapeño peppers, and a pint of cherry tomatoes until charred. Transfer them to a food processor and pulse until minced. Add it to the chorizo along with a cup of water. Let it simmer for about 30 minutes.
While the chorizo simmers, you can get everything else done. Roast the red peppers, shallot, and lime. Cook the rice. Prepare the avocado. You’ll use one of the charred limes in the mashed avocado! From there, it’s just a matter or serving it up!
Looking for more pork recipes? Check my archives!
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!
Chorizo Burrito Bowl with Charred Lime
- Wide pot
- Sheet pan
- Small pot
- Food processor
- 1 pound Mexican chorizo
- 3 teaspoons avocado oil divided
- 1 yellow onion peeled and sliced into thin wedges
- 1 7- ounce can of sliced hatch chili peppers
- 1 shallot quartered
- 1-2 jalapeño peppers trimmed
- 1 pint cherry tomatoes
- Salt and pepper to taste
Roasted Peppers and Charred Limes:
- 3 limes halved
- 2 red bell peppers trimmed and seeded and thinly sliced into strips
- 2 teaspoons avocado oil
- Salt and pepper to taste
- 1 avocado
- ⅓ cup fresh cilantro leaves minced
- 1 jalapeño trimmed and minced (seeds removed, if desired)
- Salt and pepper to taste
- Cooked rice
- Sliced radishes
Cook the Chorizo:
- Heat 1 teaspoon of avocado oil in a wide pot over medium heat. Add the chorizo and cook for 4 minutes until it begins to brown.
- Add the yellow onion and cook, breaking the chorizo up as it cooks, for 8-12 minutes. If the chorizo is quite fatty, strain off all but 1 tablespoon of fat. Pour in the hatch chili peppers and toss to combine. Reduce heat to low.
Char the Aromatics:
- Turn the broiler on. Place the jalapeño(s), quartered shallot, and tomatoes on a sheet pan. Add the remaining 2 teaspoons avocado oil and toss to coat. Season lightly with salt. Transfer to the broiler and cook for 5-6 minutes, turning once midway through. The vegetables should char and the tomatoes should be blistered.
- Transfer the aromatics to the food processor and pulse until blended. Pour into the pot of chorizo and add 1 cup of water. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and season with salt and pepper.
Cook the Rice:
- While the chorizo simmers, cook the rice according to package instructions. Keep warm.
Roast the Limes and Red Bell Peppers:
- Preheat oven to 450ºF. To the sheet pan used to char the jalapeño and tomatoes, add the sliced red peppers. Add the lime halves, cut side down, and drizzle the peppers with 2 teaspoons avocado oil. Season with salt and pepper.
- Transfer to the oven for 15 minutes until the peppers and limes are charred. Remove from the oven and set aside.
Prepare the Mashed Avocado:
- Peel the avocado and remove the pit. Mash the avocado with the cilantro and jalapeño. Season with salt. Remove 2 charred lime halves from the sheet pan and juice them into the avocado. Note: If the limes are too hot to handle, use tongs to squeeze the juice from them. Taste and season again to you preferences.
- Divide the cooked rice between bowls. Pile the chorizo and roasted bell peppers on top and serve with a scoop of mashed avocado. Garnish each bowl with a charred lime half. Enjoy!