Braised Beef Burrito With homemade guacamole and pico de gallo

Making burritos with this beef is definitely one of the more involved uses. If you don’t want to go through the effort, just throw together some tacos! Easy Peasy!

For the guac and pico de gallo recipes see below.

Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole

Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole Recipe by Raymond Selzer
www.raymondsfood.com

I served these with a side of Cuban beans, recipe here

Jerk Chicken, Cuban beans on riced cauliflower, steamed cabbage and carrots

Jerk Chicken, Cuban beans on riced cauliflower, steamed cabbage and carrots Recipe by Raymond Selzer
www.raymondsfood.com

This is the best burrito I’ve ever made. Hands down. The beef is so flavourful and it just falls apart it in your mouth. Paired with the crisp coolness of the pico de gallo and the creaminess of the guac.

To steam the tortillas I boiled about 2″ of water in a large pot, then places a splash gaurd on the pot, laid each tortilla on the splash gaurd and covered with the pot lid for a minute each.

For the cheese I had some queso fresco and white cheddar on hand, use what you like.

Print Recipe

Braised Beef Burrito With homemade guacamole and pico de gallo

Making burritos with this beef is definitely one of the more involved uses. If you don't want to go through the effort, just throw together some carnitas! Easy Peasy! For the guac and pico de gallo recipes see below. I served these with a side of Cuban beans, recipe here This is the best burrito I
Cook Time8 hours
Total Time8 hours
Course: Main Course
Cuisine: Mexican
Servings: 6 serving

Ingredients

For the Beef

  • 2 lb beef stewing cut into bite size chunks
  • 1 onion large , diced
  • 3 cups beef broth
  • 1 cup tomato pureed
  • 2 tbsps chopped garlic
  • 1 tsp cumin
  • 3 chipotle peppers adobo sauce in , diced
  • salt
  • pepper

For The Burritos

  • 6 10 tortilla "
  • 3 cups lettuce shredded
  • 3 cups cheese shredded .

Instructions

  • season the beef with salt and pepper then brown in a large frying pan. Remove the meat and put in your slow cooker.
  • Add the onions to the pan and saute for a minute, then add the garlic and continue to saute til onions soften. Make sure to scrape up any brown bits from the meat. Add it all to the slowcooker.
  • Add the remaining beef ingredients to the slow cooker. Stir to combine and cook on low for 6-7 hours.
  • Transfer everything to a large high sided pan and simmer for another 10-15 minutes to reduce the liquid by half and adjust seasoning as necessary. Stir occasionally, but carefully, the meat is delicate and will fall apart, you want it to stay together in the burrito so it comes apart in your mouth.
  • Steam each tortilla for about a minute before using.
  • Grease a large skillet with a bit of olive oil and heat on medium til oil is almost smoking.
  • Make and roll the burritos! Watch this quick vid for the proper rolling technique so the ends close properly https://www.youtube.com/watch?v=h2-Hcd1LfWY
  • Place each burrito into the skillet and press down lightly so it changes shape from a ball to a rounded rectangle. Press in the pan for about 30 seconds, the flip and repeat.