I’ve made a lot of Halloween food over the years. Some were spooky successes, others were total kitchen nightmares. But these Halloween Chorizo & Potato Burritos with Salsa “Blood” are the undisputed MVP of my October menu.
They’re the perfect combo of savory, spicy, and silly exactly what a holiday built on candy and costumes deserves. Forget complicated recipes that leave you stressed; this one is built for flavor and fun. If you want a meal that actually gets eaten instead of just Instagrammed, you’re in the right place.
Trust me, this is the only dinner that can compete with a bucket full of candy.
Is it the smoky chorizo? The perfectly tender potatoes? Or the dramatic drizzle of salsa “blood” that makes everyone laugh?
Honestly, it’s all three. This dish doesn’t just taste incredible—it turns dinner into an experience. There’s something deeply satisfying about food that’s both delicious and playful.
Who says Halloween spirit is only for desserts? These savory burritos bring the party to the main course and leave everyone full and happy.
Ingredients
Gathering the stuff for these burritos is half the fun. You probably have most of it already, and the rest is easy to find.
The star, obviously, is the chorizo—it brings that smoky, slightly spicy depth that makes the whole thing sing. Don’t skip the salsa blood; it’s what makes this Halloween Chorizo & Potato Burritos with Salsa “Blood” so memorable.
- 1 lb raw Mexican chorizo (casings removed if needed)
- 2 medium russet potatoes, diced into ½-inch cubes
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 6 large flour tortillas
- 1 cup red salsa (the smoother, the bloodier!)
- Optional: shredded cheese, sour cream, cilantro for garnish
Step-by-Step Instructions
- Cook the potatoes. Parboil your diced potatoes for about 8 minutes until just tender.Drain thoroughly—soggy potatoes make sad burritos.
- Brown the chorizo. In a large skillet, cook the chorizo over medium heat, breaking it up as it browns. Add the onion and garlic and cook until soft and fragrant.
- Combine and season.Toss in the parboiled potatoes and smoked paprika. Let everything crisp up together for another 5-7 minutes. Season with salt and pepper.
- Warm the tortillas.Briefly heat each tortilla in a dry pan or microwave so they’re pliable and won’t tear when you roll.
- Assemble the burritos. Spoon the chorizo and potato filling onto each tortilla, add extras like cheese if using, and fold tightly.
- Serve with flair. Drizzle generously with red salsa to mimic blood.Garnish with cilantro or a dollop of sour cream for contrast.
Storage Instructions
These burritos store like a dream, making them perfect for meal prep or next-day leftovers. Let them cool completely before wrapping individually in foil or parchment paper. In the fridge, they’ll stay fresh for up to 3 days.
For longer storage, freeze them—they’ll be good for up to 2 months. Reheat in the oven or air fryer to keep the tortilla crispy.
Why You’ll Love This Halloween Chorizo & Potato Burritos with Salsa “Blood”
- Total Crowd-Pleaser: Kids adore the theme, adults love the flavor. It’s a win-win for Halloween parties or family dinner.
- Meal Prep Hero: You can make the filling days ahead or freeze assembled burritos for a quick, satisfying meal anytime.
- Flexible and Forgiving: Swap ingredients based on what you have—it’s hard to mess this one up, IMO.
Common Mistakes to Avoid
- Using pre-cooked chorizo.It’s often too dry and lacks flavor. Raw chorizo is the way to go.
- Skipping the potato parboil. You’ll end up with undercooked, crunchy potatoes.Nobody wants that.
- Overstuffing the tortilla. Be reasonable—it’s a burrito, not a food avalanche waiting to happen.
Alternatives and Variations
Want to mix it up? Use soy chorizo and vegan cheese for a plant-based version.
For a gluten-free twist, use corn or almond flour tortillas. Sweet potatoes also work beautifully instead of russets. If you’re watching carbs, serve the filling over a salad and call it a “burrito bowl.” The salsa blood is always non-negotiable though—it’s the star of the show.
FAQs
Can I freeze this?
Absolutely!
These burritos freeze beautifully. Wrap them tightly in foil and store for up to 2 months. Reheat in the oven for best results.
What’s the best substitute for chorizo?
If you can’t find chorizo, ground pork seasoned with cumin, paprika, and a pinch of chili powder works well.
It won’t be identical, but it’ll still be delicious.
How long does it stay fresh?
In the refrigerator, the assembled burritos will keep for 3 days. The filling alone can last up to 4 days stored in an airtight container.
Is this kid-friendly?
Yes! Most kids love the fun presentation and mild spice level.
If your child is sensitive to heat, use mild chorizo and a gentle salsa.
Can I prep it ahead of time?
Definitely. You can cook the filling up to 2 days in advance. Assemble the burritos just before serving to keep the tortillas from getting soggy.
Final Thoughts
This Halloween Chorizo & Potato Burritos with Salsa “Blood” recipe is my go-to for a reason—it’s easy, festive, and seriously tasty.
Whether you’re feeding your family or hosting a party, it’s guaranteed to be a hit. Give it a try and let me know how it goes in the comments!