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Chorizo & Potato Burrito

by Santos Jimenez Jimenez

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Contains Soy

Tree Nut Free

Peanut Free

Contains Pork

Contains Gluten

Burrito Chorizo with Potatoes combines the bold and spicy notes of chorizo with perfectly seasoned potatoes, creating a flavor-packed sensation in a soft flour tortilla. It's a celebration of vibrant Mexican flavors, offering a culinary journey into the heart of traditional Mexican cuisine.

Nutritional facts

Protein

32g

Carbs

94g

Calories

810kcal

Fat

34g

Ingredients

Canola and Olive Oil Blend, Pork Chorizo, Canned Black Beans, Oregano, Plum Tomato, Onion Powder, Garlic Powder, Black Pepper, Garlic, Potato, Onion, Jasmine Rice, Kosher Salt, Queso Fresco, Chile de Arbol, Green Peas, Carrots, Chicken Base, Canola Oil, Flour Tortilla

Contains milk, wheat, soybeans.

Reviews

4.6

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Based on 214 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

COLLEEN · 07/15/25

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About Santos Jimenez Jimenez

Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot Jiménez hasn't looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang's, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico the recipes that I have engraved in my hands."

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