Mar’s Burritos: Authentic Mexican Wraps & Fresh Salsas

I’ve shared recipes from my friend Mar before. She gave me a fantastic Homemade Tortillas recipe and a bright, flavorful Aji Picante (Colombian-style pico de gallo). Mar’s background is Mexican and her husband is Colombian, and everything she cooks is bursting with flavor. I call this simple, satisfying dish “Mar’s Burritos.” It’s easy to make, deeply comforting, and we make it at least once a month.

Mar traditionally uses chorizo, and when I can find it I do too. If chorizo isn’t available, spicy Italian or hot breakfast sausage are excellent substitutes—Hot Jimmy Dean or hot Italian sausage are my favorites. Even with milder sausage, the burritos are delicious.

One indispensable ingredient is Sazon Goya (the orange box). It lends a distinctive, savory depth to the filling. If you avoid MSG, choose an alternative seasoning blend without it. These burritos make a fantastic weeknight meal and are great for feeding a crowd.

When you have the time, serve them in homemade tortillas—the fresh texture and flavor make a real difference. If fresh tortillas aren’t an option, look for the store-bought cook-yourself or brown-and-serve varieties for a fresher taste. Warm packaged tortillas briefly in the microwave before filling to make them pliable.

More Taco Tuesday Favorites

• Instant Pot Black Beans
• Salsa Chicken Enchiladas
• Copycat Chipotle Cilantro Lime Rice
• Sheet Pan Fajitas
• Oven Baked Spanish Rice
• Easy Skillet Chicken Taco Meat

Step-by-step pictures for how to make Mar’s Burritos

Tips for making Mar’s Burritos

• Dice the potatoes small so they cook quickly and evenly.
• Make homemade tortillas or choose the brown-and-serve tortillas at the store for a better bite.
• If using packaged tortillas, warm the unopened package in the microwave for about one minute right before serving to soften them.
• If you have time, make pinto beans from scratch—the flavor is excellent. Reserve 1½–2 cups of the cooked beans for this recipe and use the rest as refried beans to freeze for another meal.
• Serve with mozzarella instead of cheddar or Colby Jack. Mar sometimes uses small mozzarella balls—it sounds unusual but works beautifully.
• Leftover filling freezes well. Spoon into tortillas, wrap individually in plastic, then store in a zip-top bag for an easy lunch or dinner later.

Chef’s tools:

• Sazon Goya seasoning (orange box)
• Large skillet
• Chef’s knife
• Cutting board
• Instant Pot (for beans, if making homemade)
• Cheese grater