Shredded beef burritos are loaded with cilantro rice, (slightly) spicy beans, and tender beef that falls apart. The cilantro rice and somewhat spicy bean foundation remain the same, but these burritos are loaded with spicy handmade barbacoa shredded beef that is so good. This recipe makes burritos, which will serve a family, or you can freeze the burritos and have several ready-to-eat lunches and dinners.
How to Make Shredded Beef Burritos?
Keep the sauce separate from the Mexican Shredded Beef if you make it ahead of time or freeze it, so the beef doesn’t get too mushy. To create the burritos, either toss the beef in the sauce or sprinkle the sauce on top of the steak before placing it on the tortilla.
In this freezer-friendly burrito, use beef, rice, and cheese because they keep well. Pico de gallo or sliced/diced tomatoes, cilantro/coriander, avocado, salsa, sour cream (yep, I adore putting sour cream in the tortilla!), and lettuce are some of my other favorite ingredients. However, none of this froze well, so I didn’t include them in a freezer-friendly burrito.
This is how to roll a burrito; I’m not very good at it, which I attribute to my little hands. If you’re stuffing the burritos with a lot of filling, like I usually do, a knife can help keep the filling in place while you fold over the bottom.
Crispy burritos loaded with luscious Mexican Shredded Beef, Mexican red rice, and cheese in a creamy sauce. These are made to be frozen, so they’re a great go-to supper.
This is a recipe for eight burritos. One batch of Mexican Shredded Beef, on the other hand, creates about 15 burritos. If the burritos aren’t going to be frozen, feel free to stuff them with avocado, fresh salsa, pico de gallo, lettuce, and tomato! ( don’t use these because they aren’t suited for freezing.)
- Eight large (10″/26cm) exceptionally soft flour tortillas
- shredded cheese, 1 1/2 to 2 cups (I used Monterey Jack)
- 3 to 4 cups shredded Mexican beef plus sauce, stirred or separated (Note 1)
- 2 cups red rice from Mexico
- drained corn kernels from a 400g/14oz can
- drained 400g/14oz can of black beans
- Warm half of the tortillas in the microwave for a few seconds (15 seconds or so). This prevents them from cracking as you roll them.
- To keep the tortillas warm, place one on a worktop and cover the rest with a tea towel.
- Place cheese in the center of the tortilla, then 1/3 cup beef, corn, beans, and 1/4 cup rice on top.
- The burrito should be rolled up. (Observation 2) To keep it together, wrap it in foil.
- Heat a skillet over medium heat if you’re going to serve it right away. Cook the burritos for 4 to 5 minutes on each side to brown the tortilla and heat through the inside.
- Place in the freezer if freezing. To reheat, bake from frozen (with foil on) for 40 to 45 minutes at 350F/180C, or thaw and cook in the pan as directed above. You could microwave it (after removing the foil), but I want my burritos crispy!
Which Cut of Beef Best for Shredding?
A chuck roast, also known as a shoulder roast, chuck eye roast, or arm chuck roast, is a popular cut. Choose a roast with plenty of marbling (or white fat). Another excellent cut of beef for shredded beef is brisket. The best cut of beef to use for pulled meat is chuck roast. Like pork’s front shoulder (or “butt”), Chuck roasts are high in fat, collagen, and marbling since they come from the steer’s front shoulder. This is everything we’ll need to prepare succulent pulled beef. Use a chuck roast or shoulder roast for the best results.
These roasts will quickly come apart in the crockpot, leaving you with tender shredded beef. The pork shoulder roast is commonly used in shredded pork recipes. These slices, which come from the animal’s shoulder, have marbling and connective tissue that softens during cooking, and this makes pulling the meat apart into moist, delicate bits a breeze.
How Long Does Shredded Beef Take to Boil?
Toss in the tomato, beef stock, water, and the rest of the spice mix. Return the steak to the pot after mixing. Put the cover on the pot, bring it to a low simmer, and then reduce the heat, so it’s bubbling slowly rather than rapidly. After 2 hours, remove the lid and continue to cook for another 30 minutes, or until the meat is tender enough to shred. Fill the slow cooker halfway with beef broth, cover, and simmer on high for 4-6 hours, or until the meat is fork-tender.
The beef should be so soft that it can be shredded with just a fork. Remove the meat chunks from the cooking liquid and shred them with two forks. The steak will be cooked to perfection. Check the internal temperature of the beef roast with a cooking thermometer and seek a temperature between 160 and 170 degrees Fahrenheit (71 and 77 degrees Celsius).
What Kind of Meat Works Best in Burritos?
The most popular meats for burritos are beef and pig, and you can make some beautiful combinations with these items. For example, seasoned ground beef, Spanish rice, jack or mozzarella cheese, and diced tomatoes are used in the Guadalajara burrito. Carne Asada – In Spanish, Asada (or Asado) means “roasted.” Carne asada is a grilled steak that has been marinated and chopped into strips.
This is the meat used in tacos and burritos. Burritos are loaded with savory ingredients such as rice, cooked beans (either whole or refried), lettuce and tomatoes, cheese, and sauces such as salsa, pico de gallo, guacamole, or crema.
Why are Burritos Called Burritos?
Méndez, according to legend, rode around on a donkey, keeping the food warm by wrapping it in enormous flour tortillas. The “donkey snack” became extremely popular, earning the creative innovation of the moniker “burrito” (Spanish for “little donkey”). Burrito is a slight variant of burro, which means “little donkey” in Spanish. Regrettably, no one knows how the dish came to be called after the pack animal.
Some believe the link is due to the similarity of a loaded tortilla to the bedrolls and bundles carried by the animal. The Nahuatl term ‘taco’ means “half or in the middle,” alluding to the way tacos are made. The taco is a delicious and historical component of Mexico’s cultural and gastronomic variety.
What kind of Cheese Works Best in Burritos?
Asadero. This is another method to bring real taste to Taco Tuesday when shredded. It has a light, milky flavor and a creamy, smooth texture that melts beautifully. It’s the cheese of choice for quesadillas and burritos in Mexico. In cheese burritos, cheddar cheese is frequently utilized. Burritos can be filled with various proteins, including beef and chicken, although many customers prefer a burrito filled solely with cheese.
This cheesy variation may appeal to people looking for a vegetarian burrito or a breakfast burrito. In particular, burritos are loaded with savory ingredients such as rice, cooked beans (either whole or refried), lettuce and tomatoes, cheese, and sauces such as salsa, pico de gallo, guacamole, or crema.
Burritos can be frozen, but if you’re making them eat right away or want to make a “DIY Burrito Spread,” feel free to add more fillings. Because all components freeze well, only beef, rice, and cheese are used. Pico de gallo or sliced/diced tomatoes, cilantro/coriander, avocado, salsa, sour cream (yep, sour cream in the tortilla!), and lettuce are among popular ingredients. However, none of these freeze well; therefore, they aren’t included in the freezer-friendly burrito.
Shredded meat, Mexican Red Rice, and cheese-laden burritos A significant amount of talent is required to roll a burrito. I’d say I’m struggling, and I placed it in my palms. Bay Hands were not made to roll up burritos with a lot of stuffing! This is how they’re rolled. Optionally, maintain the stuffing in place with a knife (blank side down) while pulling the bottom section of the tortilla over the contents. I’m confident that people with larger hands will not require the knife!