Throughly rinse produce and pat dry. Halve lime. Cut potatoes into ¼" dice. Halve jalapeño. Remove the membrane (spiny white innards) and seeds, if averse to heat, and dice remaining jalapeño. Cut tomato into a fine dice. Peel and cut red onion into a fine dice. Stem and finely chop cilantro.

In a mixing bowl, combine the onion to taste (the flavor can be strong for some), tomato, half the cilantro (reserve remaining for garnish), jalapeño to taste, half the lime juice to taste, and a pinch of salt and pepper. Toss Pico de Gallo until mixed and place in refrigerator to chill until ready to serve.

In a separate mixing bowl, combine the ground pork, Chorizo Seasoning Blend, and a pinch of salt and pepper. Incorporate using clean hands or a spatula.

In a medium pan over medium-high heat, add 2 tsp. olive oil and diced potatoes. Cook for 10-12 minutes, or until potatoes are tender. In the same pan, add chorizo mixture to cook with the potatoes. Cook for 7-9 minutes, or until no pink remains. Season with a pinch of salt and pepper.

While chorizo and potatoes are cooking, place tortillas one at a time atop the pan mixture to lightly steam tortillas. Once tortillas are soft, fill with a scoop of chorizo and potato mixture, add a pinch of Oaxacan cheese, and fold the ends of the tortilla inward while rolling the burrito forward. Once assembled, place burritos in a dry pan (no oil) to cook for 2-3 minutes on each side, or until slightly crisped and browned.

Place 2 burritos on each plate. Garnish with Pico de Gallo and remaining cilantro.