What you ask is a burrito? Burritos are larger than tacos and made with wheat tortillas, traditionally filled with a savoury meat filling but nowadays you can easily find veggie options.
Legend has it that the burrito was invented around 1900 in the Chihuahua region of Mexico by Juan Mendez. Burrito translated means “little donkey” and refers to Juan’s much-loved donkey who helped him deliver the burritos.
In our beef burrito recipe, we have cooked beef brisket and chuck steak, low and slow until meltingly tender, which makes a delicious filling. Probably the best thing about burritos is their versatility so go ahead and add your favourite toppings.
If you love this beef burrito recipe and would like to try others too, see here for our Burrito Recipes collection.
3 hrs, 10 mins
3 hrs, 30 mins
How to make it
- Heat a pan over high heat with the olive oil. Season the beef chunks with plenty of salt and pepper and then place the beef into the hot pan until browned all over. Once ready, remove from the heat and set aside.
- Add into the slow cooker the seared beef, garlic, soy sauce, cumin, pour in the ale, chicken stock, bay leaf, black peppercorns and Gran Luchito Chipotle Paste. Add a pinch of salt and cook on high mode for 3-4 hours.
- When ready, remove the meat from the slow cooker and place it into a bowl. Add the remaining cooking liquid into a saucepan and simmer on a high temperature to reduce. Once it thickens into a gravy consistency it’s ready, and this takes about 20-25 min approx.
- Shred the meat with the help of two forks. It should be very tender, then pour the reduced sauce onto the meat and combine.
- Meanwhile, prepare the rest of the ingredients and warm the Gran Luchito Burrito Wraps. You’ll need 2 for each burrito.
- When ready to serve, lay 2 tortillas overlapping slightly. Add a good amount of beef, salad leaves, spring onions, grated cheese, sour cream and a spoonful of Gran Luchito Tomatillo Salsa.
- Finally, wrap the burrito up as tightly as possible, slice in the middle and enjoy!
If you don’t have a slow cooker you can cook your meat in the oven. Just sear your meat and place it in a baking dish with the rest of the ingredients. Cover tightly with tin foil and cook in the oven at 160°C / 320°F for 3 hours approximately, or cook until tender.
What To Serve With Burritos
If you are wondering what to serve with this beef burrito recipe, why not go for some:
Or go all out and make a plate of:
More About Burritos
Our How To Make Burritos blog will help you to master everything you need to know about making homemade Burritos. And our Burrito Recipes is our collection of tried and tested Burrito recipes with more flavours, protein and veggie options. For more ideas on side dishes, check out What To Serve With Burritos for further inspiration.
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what cut of beef is best for shredding?
For this recipe we have used half chuck steak and half brisket, which are perfect for shredding. You could also use flank, skirt or rump roast.
Can i freeze shredded beef?
Absolutely! After the shredded beef is cooked and cooled, it can be frozen in portions in freezer bags or air-tight containers. Pour some of the cooking juices over the top of the beef though before you freeze it. The juices will help prevent the beef from drying and getting freezer burn while stored in the freezer. Shredded beef can be stored for up to a week in the fridge, or up to three months in the freezer.
how many calories are in a beef burrito?
Around 550 calories. If it's a large beef and bean burrito, with rice and cheese it can be up to 850 calories.