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Beef Burritos

Beef Burritos

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Slow-braised shredded beef wrapped in soft flour tortillas with black beans, rice and melted cheese — a relaxed, generous Mexican-inspired supper that feeds a crowd without much fuss. The beef does most of the work for you, simmering quietly for an hour and a half until it falls apart at the touch of a fork. Build them at the table with bowls of lime, salsa, sour cream and avocado so everyone wraps their own.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 760
Ingredients Method Nutrition Notes

Ingredients
  

  • 600g beef chuck or braising steak, cut into large chunks
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp chilli powder (or to taste)
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 250ml beef stock
  • 1 tin (400g) black beans, drained and rinsed
  • 200g long-grain rice, cooked
  • 4 large flour tortillas (warmed)
  • 150g mature cheddar or Monterey Jack, grated
  • Small bunch fresh coriander, chopped
  • 1 lime, cut into wedges
  • Sea salt and freshly ground black pepper

Method
 

  1. Season the beef chunks generously with salt and pepper.
  2. Heat the olive oil in a heavy casserole over a medium-high heat and brown the beef on all sides in batches.
  3. Set aside.
  4. Reduce the heat to medium, add the onion and cook for 5–6 minutes until softened.
  5. Add the garlic, cumin, smoked paprika, oregano and chilli powder and cook for 1 minute until fragrant.
  6. Stir in the tomato purée, chopped tomatoes and beef stock.
  7. Return the beef to the pan, bring to a gentle simmer, then cover and cook on a low heat for 1.5 hours, or until the beef is tender enough to shred with two forks.
  8. Lift the beef out and shred with two forks, then return it to the pan along with the black beans.
  9. Simmer uncovered for 5–10 minutes to thicken and check the seasoning.
  10. Warm the tortillas in a dry pan or wrapped in foil in a low oven.
  11. Spoon a line of rice down the centre of each, top with the shredded beef and beans, a scattering of cheese and a little coriander.
  12. Fold in the sides and roll up tightly.
  13. Serve immediately with lime wedges, salsa, sour cream and avocado.

Nutrition

Calories: 760kcalCarbohydrates: 145gProtein: 18gFat: 18gSaturated Fat: 8gSodium: 460mgFiber: 8gSugar: 95g

Notes

For a deeper flavour, cook the beef the day before — it improves overnight. Swap the black beans for refried beans if you prefer a creamier filling, and use corn tortillas for a gluten-free version (warm them gently to stop them cracking).

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