Mexican Pulled Beef Burritos
Okay this ones a big recipe, but the beauty of it all, is the steps are all easy and the end result means you have burritos in the freezer to eat any time you want. My family love just grabbing one for lunch or dinner, they are filling and delicious.
Where did my burrito obsession begin, Casa Mamis in Bondi. Their burritos, quesadillas and tacos are fabulous. The burritos are full and juicy and delicious. They are my go to Mexican take away.
But as with everything else I love to make things at home. So I went on a hunt for recipes to make my own burritos and found this one. Here the burritos are juicy and delicious and packed full of flavour. Now I'm not going to pretend these are better than Casa Mamis, but they are damn delicious.
I cook at Bronte Bowling Club and on Burrito making day I make beef, chicken and pork burritos on the same day and stock up the freezer and they go very, very quickly. Members take them home frozen and reheat them themselves.
Now Casa Mamis don't put rice in their burritos, and sometimes I don't if eating them straight away. But if I'm freezing them, I like to add rice as it absorbs some of the meat sauce which you need.
To make tacos instead of burritos, just put everything on the table and, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. Everyone can make their own. This will make 20-25 tacos. You don't need the Mexican rice here.
To make quesadillas instead of burritos, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with the beef, you can add beans and corn, then finish with another sprinkle of cheese.
Place the quesadilla in a dry frying pan over low to medium low heat. Cover with a lid – this heats the filling through and melts the cheese faster, before the tortilla gets too brown. If you don’t have a lid for your frying pan use a baking tray or foil. Cook until underside is golden and crispy, then remove the lid. Flip over the folded edge -this ensures you don’t lose any filling! Use your hand on the uncooked side to hold it together.
Cook uncovered until crispy and cheese has melted – about 2 to 3 minutes.
Cut in half and serve avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. You don't need the Mexican rice here.
To make enchiladas, use this beef filling instead in my Beef and Bean Enchiladas, you can add some beans also and continue with the recipe. You don't need the Mexican rice here.
To cook the beef in the oven, once you've return the beef to pot, cover, bring to a simmer, and place in a 160C oven for 3 – 3 1/2 hours or until the beef is tender enough to shred. The liquid should reduce enough to make a thick sauce. If not, just simmer it on the stove until thickened to your liking.
Chipotle powder: If you can’t find it in stores, I can only buy it in Harris Farm Markets, you can substitute it with 1/2 tablespoon each SMOKED paprika, cumin and cayenne pepper.
A good Mexican red rice should be fluffy and tasty enough to eat plain. I love it. Long grain rice will give you the fluffiest rice.
I love Pico de gallo on the side, it adds spice and freshness to the burritos.
Corn Chips I add on the side as my favourite Mexican take away shop Casa Mamis in Bondi does and I love it.
Where did my burrito obsession begin, Casa Mamis in Bondi. Their burritos, quesadillas and tacos are fabulous. The burritos are full and juicy and delicious. They are my go to Mexican take away.
But as with everything else I love to make things at home. So I went on a hunt for recipes to make my own burritos and found this one. Here the burritos are juicy and delicious and packed full of flavour. Now I'm not going to pretend these are better than Casa Mamis, but they are damn delicious.
I cook at Bronte Bowling Club and on Burrito making day I make beef, chicken and pork burritos on the same day and stock up the freezer and they go very, very quickly. Members take them home frozen and reheat them themselves.
Now Casa Mamis don't put rice in their burritos, and sometimes I don't if eating them straight away. But if I'm freezing them, I like to add rice as it absorbs some of the meat sauce which you need.
To make tacos instead of burritos, just put everything on the table and, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. Everyone can make their own. This will make 20-25 tacos. You don't need the Mexican rice here.
To make quesadillas instead of burritos, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with the beef, you can add beans and corn, then finish with another sprinkle of cheese.
Place the quesadilla in a dry frying pan over low to medium low heat. Cover with a lid – this heats the filling through and melts the cheese faster, before the tortilla gets too brown. If you don’t have a lid for your frying pan use a baking tray or foil. Cook until underside is golden and crispy, then remove the lid. Flip over the folded edge -this ensures you don’t lose any filling! Use your hand on the uncooked side to hold it together.
Cook uncovered until crispy and cheese has melted – about 2 to 3 minutes.
Cut in half and serve avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. You don't need the Mexican rice here.
To make enchiladas, use this beef filling instead in my Beef and Bean Enchiladas, you can add some beans also and continue with the recipe. You don't need the Mexican rice here.
To cook the beef in the oven, once you've return the beef to pot, cover, bring to a simmer, and place in a 160C oven for 3 – 3 1/2 hours or until the beef is tender enough to shred. The liquid should reduce enough to make a thick sauce. If not, just simmer it on the stove until thickened to your liking.
Chipotle powder: If you can’t find it in stores, I can only buy it in Harris Farm Markets, you can substitute it with 1/2 tablespoon each SMOKED paprika, cumin and cayenne pepper.
A good Mexican red rice should be fluffy and tasty enough to eat plain. I love it. Long grain rice will give you the fluffiest rice.
I love Pico de gallo on the side, it adds spice and freshness to the burritos.
Corn Chips I add on the side as my favourite Mexican take away shop Casa Mamis in Bondi does and I love it.
Recipe
Recipe adapted from www.recipetineats.com/
Makes 12-15 burritos
Spice Mix:
1 1/2 tablespoons chipotle powder
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon All Spice powder
1 teaspoon coriander powder
1 teaspoon onion powder or
1 teaspoon garlic powder
1 teaspoon salt and pepper, each
Beef:
1 – 2 tablespoon olive oil
1.5kg beef chuck, cut into 4 pieces
5 garlic cloves, minced
1 brown onion, diced
3/4 cup (185 ml) orange juice
2 tablespoon lime juice
400g can crushed tomatoes
2 cups (500 ml) beef or chicken stock
1/2 cup (125ml) water
Salt and pepper, to taste
Mexican Red Rice: make 2 batches
1 1/2 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 small white onion, finely chopped
1 cup long grain white rice, uncooked
1 3/4 cups (435 ml) chicken or vegetable broth
2 1/2 tablespoon tomato paste
1/4 teaspoon salt
1 jalapeno pepper, whole (optional)
1 sprig coriander
Guacamole:
2 large ripe avocados
Lime juice, to taste
Salt and pepper, to taste
For assembly:
Flour Tortillas, I use Mission Wraps as they are large and soft
300ml Sour Cream
2 x 400g can black beans, drained, rinsed
2 x 400g can corn kernels, drained, rinsed
375g shredded cheese
Fresh Coriander, roughly chopped, to taste
Pico de Gallo: to serve
4 vine-ripened tomatoes, deseeded, diced
1 small white onion, diced
½ cup coarsely chopped coriander
Juice of 2 limes
2 jalapeño chillies, finely chopped
2 jalapeño chillies, seeded, finely chopped, optional
1 small garlic clove, crushed
Corn Chips, to serve, adds crunch
Makes 12-15 burritos
Spice Mix:
1 1/2 tablespoons chipotle powder
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon All Spice powder
1 teaspoon coriander powder
1 teaspoon onion powder or
1 teaspoon garlic powder
1 teaspoon salt and pepper, each
Beef:
1 – 2 tablespoon olive oil
1.5kg beef chuck, cut into 4 pieces
5 garlic cloves, minced
1 brown onion, diced
3/4 cup (185 ml) orange juice
2 tablespoon lime juice
400g can crushed tomatoes
2 cups (500 ml) beef or chicken stock
1/2 cup (125ml) water
Salt and pepper, to taste
Mexican Red Rice: make 2 batches
1 1/2 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 small white onion, finely chopped
1 cup long grain white rice, uncooked
1 3/4 cups (435 ml) chicken or vegetable broth
2 1/2 tablespoon tomato paste
1/4 teaspoon salt
1 jalapeno pepper, whole (optional)
1 sprig coriander
Guacamole:
2 large ripe avocados
Lime juice, to taste
Salt and pepper, to taste
For assembly:
Flour Tortillas, I use Mission Wraps as they are large and soft
300ml Sour Cream
2 x 400g can black beans, drained, rinsed
2 x 400g can corn kernels, drained, rinsed
375g shredded cheese
Fresh Coriander, roughly chopped, to taste
Pico de Gallo: to serve
4 vine-ripened tomatoes, deseeded, diced
1 small white onion, diced
½ cup coarsely chopped coriander
Juice of 2 limes
2 jalapeño chillies, finely chopped
2 jalapeño chillies, seeded, finely chopped, optional
1 small garlic clove, crushed
Corn Chips, to serve, adds crunch
Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat it on so it sticks to the beef.
Cook the beef: Heat the olive oil in a large heavy based pot over high heat. Add the beef and brown well on all sides. Remove onto a plate.
Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 minutes until soft. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred.
Meanwhile make the Mexican Rice: Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved. Place the jalapeno and coriander on top of the rice. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
Remove from heat, leave lid on and rest for 10 minutes, this is important. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork then set aside until needed.
Make the Pico de Gallo, if you are eating the burritos today: combine all ingredients in a bowl and set aside for flavours to develop.
Continue with the beef: Remove the beef from sauce, shred with 2 forks.
Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Toss beef back into the sauce.
Place a tortilla on a clean work surface. If your tortillas are not soft and pliable, you can heat them up in a microwave, uncovered or wrapped in foil in a warm oven.
Place about 1/2 tablespoon of sour cream on lower third of the tortilla, top with 1 tablespoon of guacamole, top with about 1/2 cup rice, shape the rice in roughly a 12cm x 5cm rectangle, top with about 1/2 cup of beef, about 1/3 cup cheese, 2 tablespoons of beans and 2 tablespoons of corn then sprinkle with 1 teaspoon of fresh coriander. These measures are all guides, you want a full burrito, but you do need to be able to roll it up.
Cook the beef: Heat the olive oil in a large heavy based pot over high heat. Add the beef and brown well on all sides. Remove onto a plate.
Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 minutes until soft. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred.
Meanwhile make the Mexican Rice: Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved. Place the jalapeno and coriander on top of the rice. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
Remove from heat, leave lid on and rest for 10 minutes, this is important. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork then set aside until needed.
Make the Pico de Gallo, if you are eating the burritos today: combine all ingredients in a bowl and set aside for flavours to develop.
Continue with the beef: Remove the beef from sauce, shred with 2 forks.
Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Toss beef back into the sauce.
Place a tortilla on a clean work surface. If your tortillas are not soft and pliable, you can heat them up in a microwave, uncovered or wrapped in foil in a warm oven.
Place about 1/2 tablespoon of sour cream on lower third of the tortilla, top with 1 tablespoon of guacamole, top with about 1/2 cup rice, shape the rice in roughly a 12cm x 5cm rectangle, top with about 1/2 cup of beef, about 1/3 cup cheese, 2 tablespoons of beans and 2 tablespoons of corn then sprinkle with 1 teaspoon of fresh coriander. These measures are all guides, you want a full burrito, but you do need to be able to roll it up.
Fold up, burrito style-start rolling up from the filling side, folding in the sides when you're halfway, then finish rolling up
Toasting: If eating right away: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes.
Serve burritos with pico de gallo and corn chips.
If you are freezing them: Don't toast them: Place a piece of foil on your work bench, top with a piece of baking paper. Place your rolled burrito on one edge seam side down and roll it up tightly, folding in the ends. Place in the fridge for up to 4 days or freezer for up to 3 months, they never last that long in my house.
If you cooking some you assembled earlier and were in the fridge, heat them up in a microwave for 2 minutes, before crisping up the tortilla either in warm in oven – 15 minutes at 180C wrapped in foil or remove foil and baking paper and heat in a dry frying pan.
Frozen – thawed overnight - remove foil, heat in a microwave for 2 minutes then warm in a 180C oven 15 minutes.
To reheat from frozen in the oven, keep wrapped in foil and place in oven for 40 minutes at 180C.
To reheat from frozen in a pan, first remove foil and baking paper, microwave for 2 minutes, then turn them over and microwave a further 2 minutes, then eat as is or crisp them up in a dry frying pan.
Serve burritos with pico de gallo and corn chips.
If you are freezing them: Don't toast them: Place a piece of foil on your work bench, top with a piece of baking paper. Place your rolled burrito on one edge seam side down and roll it up tightly, folding in the ends. Place in the fridge for up to 4 days or freezer for up to 3 months, they never last that long in my house.
If you cooking some you assembled earlier and were in the fridge, heat them up in a microwave for 2 minutes, before crisping up the tortilla either in warm in oven – 15 minutes at 180C wrapped in foil or remove foil and baking paper and heat in a dry frying pan.
Frozen – thawed overnight - remove foil, heat in a microwave for 2 minutes then warm in a 180C oven 15 minutes.
To reheat from frozen in the oven, keep wrapped in foil and place in oven for 40 minutes at 180C.
To reheat from frozen in a pan, first remove foil and baking paper, microwave for 2 minutes, then turn them over and microwave a further 2 minutes, then eat as is or crisp them up in a dry frying pan.
Enjoy!