Burritos are a perfect Tex Mex dish to use leftover rice, vegetables and beans. I love it, but my absolute favorite are these pulled beef burritos. The tender meat and potent sauce pairs wonderfully with the rice, black beans, cherry tomatoes, cilantro, and jalapeños. If you …
Burritos are a perfect Tex Mex dish to use leftover rice, vegetables and beans. I love it, but my absolute favorite are these pulled beef burritos. The tender meat and potent sauce pairs wonderfully with the rice, black beans, cherry tomatoes, cilantro, and jalapeños.
If you stew the meat the day before, you can easily make the burritos the next day. Or you make enough for two days. One day you eat the pulled beef burritos and the next day you turn the leftovers into a rice salad with pulled beef. Or make an oven dish with rice, pulled beef, leftover beans and cherry tomatoes, some other vegetables of your choice and a topping of lots of grated cheddar and mozzarella.
For the filling of burritos you can combine unlimitedly, in addition to meat, also with poultry. Our kids love crispy chicken burritos. But you can also make these vegan burritos with tofu. And have you forgotten how to fold burritos again? Well, that’s how you do it! First you fold the left and right sides of the wrap over filling and then you fold it from bottom to top. Super simple and very easy to eat.
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Roughly chop the meat and mix in a bowl with half of the burrito spices and a dash of cooking olive oil. Let it stand covered for 30 minutes.
Heat a frying pan and pour in a dash of cooking olive oil. Sear the pieces of meat in batches over medium heat until they get a brown crust. Make sure the meat has the space, because then it cooks well. If you cook too much meat at once, it will stew instead of sear. Then remove from the pan.
Lower the heat and sauté the onions for 10 minutes with 1 more tablespoon of the burrito spices and the butter. Stir regularly and lower the heat if the onions brown too quickly. Stir in the garlic, tomato paste and allspice powder during the last minute and fry.
Deglaze with the orange juice and scrape off the baking residue from the bottom. Pour the peeled tomatoes, water and apple cider vinegar into the pan and heat. Crumble the beef cube on top and stir.
Return the meat to the pan and stir. Make sure the meat is completely submerged in the liquid. Turn the heat down to a very gentle simmer and let the meat simmer for about 3 hours, with the lid slightly angled, until it falls apart completely. Taste the sauce halfway through and add some burrito spices to taste if you want.
Remove the meat from the pan and let it cool slightly. Increase the heat and let the sauce reduce (without a lid) to a nice, thick sauce. Meanwhile, pull the meat into strips. When the sauce is to your liking, stir in the meat and cook over low heat for about 10 minutes.
To fill the burritos, prepare containers with all the ingredients. So the pulled beef, boiled rice, black beans, cherry tomatoes, coriander and optional cheddar and jalapeños for the enthusiasts.
Place a tortila wrap on your work surface and scoop some white rice at the bottom and then some pulled beef and the other ingredients to taste. Then fold the tortilla wrap left and right over the filling and then roll up from bottom to top. This is your whole burrito and if you cut it in half you will have half a burrito. See also the photos above.
If you place them upright in an oven dish, you can heat them briefly in the oven at 120 degrees. So you can also make them perfectly earlier in the day and store them covered in the fridge. Or pack them individually in aluminum foil and take one with you on the go.
- This recipe makes 6 whole/12 halved burritos.
- Do you have pulled beef left over? You can freeze that perfectly. For leftover tips, see the introduction to this article.
- Preparation, including marinating: 35 minutes
- Pulled beef preparation: 3.5 hours
- Preparation burritos: 30 minutes
Recipe: Francesca, Photography: DeedyLicious