Beef Burritos
Submitted by stamn
Shredded beef burritos stuffed with homemade refried pinto beans, cheddar cheese, crisp lettuce, and fresh tomatoes. Includes a from-scratch refried beans recipe with chile powder and cumin that beats anything from a can.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t your drive-through burritos, amigos.
We’re talking shredded beef piled onto warm flour tortillas with homemade refried beans that are smoky, earthy, and leagues beyond the canned stuff. The beans get mashed with lard (or oil if you prefer), red chile powder, and cumin until they form a thick, spoonable paste that clings to every bite.
Top it all off with shredded cheddar, chopped tomatoes, and crisp lettuce, then fold it up tight. Makes eight big burritos, so you’ve got plenty for the whole crew.
Kitchen Tips
- Warm your tortillas in a dry skillet for about 30 seconds per side. Pliable tortillas fold without cracking.
- Leftover pot roast, brisket, or even rotisserie beef works great here. Shred it against the grain for the most tender texture.
- The refried beans recipe makes extra. Freeze leftovers in small portions for quick burrito nights later.
- Add a spoonful of salsa verde or pickled jalapeños if you want some heat.
Ingredients
Directions
Heat beef and refried beans separately.
Place about ¼ cup of the beef on the center of each tortilla.
Spoon about 2 tablespoon of the beans onto the beef.
Top with ¼ cup of the lettuce and about 2 tablespoon each of tomatoes and cheese.
Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.
Fold down remaining end, and serve.
REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot.
Add pinto beans; cook for 5 minutes, stirring occasionally.
Mash beans; stir in remaining ingredients.
Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes.
Garnish with shredded cheese, if desired.
Comments
