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Shredded Beef Burritos Recipe
Ash Tyrrell

Shredded Beef Burritos Recipe

I still remember the first time I rolled up a batch of these shredded beef burritos and stashed half of them in the freezer. I honestly thought I was just saving myself from cooking dinner one busy weeknight, but I ended up with the best lunch of my week instead
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 8 large soft flour tortillas 10-inch – go for the extra-soft kind so they don't tear or crack when you roll them
  • 3 to 4 cups shredded beef with its sauce – this is the heart of the burrito so use beef that's been slow-cooked until it shreds effortlessly
  • 1½ to 2 cups shredded cheese Monterey Jack works great – shred it yourself instead of buying pre-shredded, it melts so much smoother
  • 2 cups cooked Mexican-style red rice – adds body and a little smoky tomatoey flavor to every bite
  • 1 can 14 oz corn kernels, drained – a small pop of sweetness that balances the savory beef
  • 1 can 14 oz black beans, drained – gives the filling extra texture and makes the burrito more filling
  • Foil for wrapping – not eaten, but essential for holding everything together while freezing or cooking

Method
 

  1. I pop half my tortillas in the microwave for about 15 seconds to soften them up. This little step stops them from cracking or tearing once you start rolling. I keep the rest covered with a tea towel so they stay warm and pliable while I work through the batch.
  2. I lay one tortilla flat on my workbench and start layering: cheese first down the center, then a generous scoop of shredded beef, a spoonful of corn, some black beans, and finally the red rice on top. Keeping the layers centered makes rolling so much easier later on.
  3. This is the part I still find tricky because of my small hands, so I use the blunt side of a knife to hold the filling steady while I fold the bottom of the tortilla over it. Then I tuck in the sides and roll it forward into a tight little package.
  4. Once rolled, I wrap each burrito in foil right away. This keeps its shape whether I'm freezing it for later or heading straight to the skillet. If I'm eating that day, I skip the freezer and go straight to cooking.
  5. For burritos I'm eating immediately, I heat a skillet over medium heat and cook each one for four to five minutes per side. This crisps up the tortilla beautifully and warms the filling all the way through.
  6. If I've frozen a batch, I either bake them straight from frozen at 350°F for about 40 to 45 minutes with the foil still on, or I let them thaw overnight and pan-fry them the same way as fresh ones.

Notes

  • I always keep my beef's sauce separate until I'm ready to assemble, since mixing it in too early makes the tortillas soggy in the freezer.
  • I never overfill my burritos, even though it's tempting, because a slightly smaller portion actually rolls and holds together better.
  • I like to double the shredded beef recipe on a slow weekend so I always have a stash ready for busy weeknights.
  • I press each rolled burrito gently with my palm before wrapping it in foil, which helps it keep a neater shape.
  • I label my foil packets with the date before freezing, since I've definitely lost track of how long something's been in there before.