By request...

I should warn that I do it based on what I have and how it tastes.  Quantities aren't set in stone.

Ingredients:

Chicken Breasts (4-6)

Beef Chorizo (2-3 1 lb. tubes, the kind that gets really liquidy when it cooks)

Chopped potatoes, or frozen cubed hash brown potatoes (as much or little as you like...2-4 cups,

                                                                                                         more if you want to stretch it out)

Garlic (3-4 cloves, minced)

Onion (1 large or 2 medium, chopped)

Olive oil (enough to cover bottom of pan)

Lime Juice (5 or 6 limes)

Salt, to taste


***Cook chicken breasts as you desire.  2 possibilities work well for me.  Boiling in water for about 20 to 30 minutes, cooling and shredding.  Or, after sauteeing garlic and onion in olive oil, add raw chopped chicken and cook thoroughly.  If pre-cooking, add shredded cooked chicken to the onion and garlic. 

Either way, once the chicken is well cooked, or well heated, add the chorizo, cook until liquidy, continue cooking for approximately 5 to 10 minutes.  Add potatoes, after preheating or thawing for a few minutes in the microwave.  Add a little water if needed to keep things from sticking.  Once potatoes are cooked through, add lime juice and if needed, salt to taste. 

Warm flour tortillas on griddle or comal, fill with chicken chorizo mixture.  Yum!  A little red rice and refried beans on the side are great.  Or heat them up, line a lunch sized ice chest with foil, lay burritos inside and cover tightly  to retain heat.  Take them to the beach or the park, and enjoy!