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.
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Beef Burrito
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.
Serves 4
Prep 20MINS
Cook 3HRS, 10MINS
Ingredients
For The Beef:
- 1 tablespoon olive oil
- 230g / ½ lb chuck steak
- 230g / ½ lb brisket (ask your butcher to cut it into chunks)
- 3 garlic cloves (finely chopped)
- 1 tablespoon soy sauce
- 1 teaspoon cumin seeds
- 330ml / 11 fl. oz ale or stout
- 250ml / 1 cup chicken or beef stock
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 teaspoons Gran Luchito Chipotle Paste
- 1 teaspoon salt
To Serve:
- 2 packets Gran Luchito Burrito Wraps
- 200g / 7 oz salad leaves
- 4 spring onions (finely chopped)
- 150g / 5 oz cheddar (grated)
- 250ml / 1 cup sour cream
- 1 jar Gran Luchito Tomatillo Salsa
KCAL:
160
FAT:
9.8g
Saturates:
3.6g
Carbs:
13.3g
Sugars:
1.9g
Fibre:
0.2g
Protein:
7.4g
Salt:
5g
Nutrition: PER SERVING
Method
- Heat a pan over high heat with the olive oil. Season the beef chunks with plenty of salt and pepper and then sear the beef into the hot oil.
- Once ready, remove the meat from the heat and add into the slow cooker with the garlic, soy sauce, cumin, ale, chicken stock, bay leaf, black peppercorns and Chipotle Paste. Add a pinch of salt and cook on a 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 minutes 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.
- Warm up the Burrito Wraps, (you’ll need 2 per burrito). Lay 2 tortillas overlapping slightly, add a good amount of beef, then top with salad leaves, spring onions, grated cheese, sour cream, and a spoonful of Tomatillo Salsa.
- Finally, wrap the burrito up as tightly as possible, slice in the middle and enjoy!
Chefs Tip:
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 you’ll need
Goes well with...
FAQ'S
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.