Shredded beef burritos are packed with tender, slow-cooked beef, rice, beans, cheese, and your choice of toppings. This easy shredded beef burrito recipe is perfect for weeknight dinners, meal prep, or feeding a crowd.
Made with low and slow-cooked chuck roast, these burritos are packed with rich flavor and perfect texture every time you eat them. Start with homemade Mexican shredded beef for one of the best beef recipes for weeknight dinners, meal prep, or feeding a crowd.
Before serving, top with salsa, guacamole, sour cream, or pico de gallo.
How to make shredded beef burrito
Before assembling the burrito, start by warming up the shredded beef so the filling is warm. I found that warming the tortillas a little before rolling them makes them easier to fold without tearing.
Add rice, beans, shredded beef, cheese, and toppings to the center of each tortilla. Fold in the sides, fold in the part facing you, and roll tightly. For a toasted version, consider making quesadillas using shredded beef.
recipe tips
After making shredded beef burritos many times, here are the tips that always make the biggest difference. From keeping beef juicy to rolling burritos that come together, these simple techniques will help you create burritos with the best flavor, texture, and overall results every time.
Warming the tortillas before filling them will make them easier to fold. Remove excess water from the shredded beef to keep the burrito from becoming soggy. Do not overfill the tortillas. If you fill it too much, it will be difficult to roll. Place the cheese near the warm beef so it melts a little inside the burrito. Store leftover shredded beef burritos in the refrigerator, wrapped tightly in foil or in an airtight container, for up to 3 days. For best results, keep wet toppings like sour cream, lettuce, and guacamole separate.
Shredded beef burrito variations
Wet burritos: Place burritos in a baking dish, top with enchilada sauce and cheese, and bake until bubbly. Crispy burritos: Fry rolled burritos in a frying pan with a little oil until golden brown. Breakfast burrito: Add scrambled eggs, potatoes, and cheese with shredded beef. Burrito Bowl: Omit the tortilla and serve the beef over rice with beans and toppings.
What to Serve with a Shredded Beef Burrito
These shredded beef burritos pair well with traditional Mexican-inspired sides like street corn, tortilla chips, white queso, fresh guacamole, and crunchy cabbage slaw.
Serve with salsa, esquite, or a simple black bean salad for a party-style spread.
drink pairing
These shredded beef burritos pair perfectly with a refreshing Mexican-inspired drink. A classic margarita, citrusy Mexican mule, or cold michelada all pair well with rich beef, beans, cheese, and toppings.
More delicious Mexican recipes
If you love bold Mexican flavors, try these popular recipes.
mexican shredded beef burrito
Shredded beef burritos are packed with tender, slow-cooked beef, rice, beans, cheese, and your choice of toppings. This easy shredded beef burrito recipe is perfect for weeknight dinners, meal prep, or feeding a crowd.
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Quantity: 8 one person
calorie: 481kcal
Fee: $25
cooking modePrevent the screen from going dark
material
chuck roast
2 1/2～3 1/2 chuck roast1 1/2 tablespoon vegetable oil (slow cooker version only)1 tablespoon beef bouillon paste (*Note 1)
spice love
1 tablespoon chili powder1 tablespoon ground cumin1/2 tablespoon garlic powder1/2 tablespoon onion powder1/2 tablespoon paprika1 teaspoon coriander1 teaspoon black pepper
broth and vegetables
1 cup Beef consommé or stock (*Note 2)1 10oz can l’hotel (*Note 3)2 tablespoon fresh lime juice1 tablespoon brown sugar1 tablespoon dried mexican oregano (*Note 4)1 medium onion, thinly sliced 2 bay leavessalt, to taste
burrito
6 Flour tortilla, burrito size3 cup Shredded Monterey Jack or Pepper Jack
Instructions
Oven roasted shredded beef
Add all spice rub ingredients to a small mixing bowl and stir. Let’s set it aside.
Move the oven rack to the highest position and set the oven broiler to high. (*Note 5)
Pat the shoulder loin dry with paper towels and brush with beef bouillon paste. Coat the roast evenly with the spice rub, using your hands to press the spices into the paste and transfer to the roasting pan. Save the extra spice rub (for later).
Place the skillet under the broiler and broil for 5 to 8 minutes, until the outside is dark brown and crispy. Keep an eye on it as it can burn quickly.
Remove roast from oven and reduce oven temperature to 300°F. Add beef consommé, Rotel, lime juice, brown sugar, oregano, and remaining spices to the pot. Use a small spatula to mix the ingredients together. Add the onion and bay leaf to the liquid.
Cover the pan tightly with aluminum foil and transfer to the oven. Bake for 3 1/2 to 4 hours or until fork-tender. At the 3 1/2 hour mark, check to see if it can be easily shredded with two forks. If not, bake for another 30 minutes or until shredded easily.
Remove the roasting pan from the oven and let it rest, covered, for 10 to 15 minutes. When ready to serve, remove the foil and use two forks to shred the roast directly into the juices.
Stir in the shredded beef at the end to taste and add more salt if needed. Remove excess liquid from meat before using.
slow cooker shredded beef
Add all spice rub ingredients to a small mixing bowl and stir. Let’s set it aside.
Pat the shoulder loin dry with paper towels and brush with beef bouillon paste. Rub the roast evenly with the spices. Save the extra spice rub (for later).
Heat vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the beef and sear both sides. Remove and transfer to slow cooker.
Add beef consommé, Rotel, lime juice, brown sugar, oregano, and remaining spice rub to slow cooker. Use a spatula to mix the ingredients together. Add the onion and bay leaf to the liquid.
Cover and simmer on high for 3 1/2 to 4 1/2 hours, or on low for 6 to 8 hours, or until the beef shreds easily with 2 forks.
Shred the beef directly in the slow cooker using two forks. Stir in the shredded beef to taste and add more salt if needed.
Cover and cook on warm (or low) for the last 20 minutes. Remove excess liquid from meat before using.
make a burrito
Heat a large skillet over medium heat. Warming the tortillas briefly for 10 to 15 seconds per side will make them easier to roll.
Spread a thin layer of guacamole in the center of each tortilla. This will help the ingredients come together and prevent the burrito from becoming soggy.
Add about 3/4 – 1 cup of shredded beef, followed by rice, shredded cheese, and any additional toppings such as pico de gallo, salsa, or jalapeños.
Fold the sides of the tortilla over, then fold the bottom edge over the filling and roll tightly into a burrito shape.
Serve immediately with salsa, guacamole, sour cream, or your favorite Mexican toppings.
Precautions
Note 2 – BEef consommé has a much stronger flavor than stock, so I highly recommend using it. However, it is very salty so I wait to add salt until after cooking.
Note 3 – Any flavor of Rotel will work.
Note 4 – If you don’t have Mexican oregano, use regular oregano.
Note 5 – If using a Dutch oven, you may need to place the oven rack in the second position as the oven rack is much higher than the roasting pan.
Note 6 – To reheat cooked shredded beef: Place the shredded beef in a skillet over medium-low heat. Add a few spoonfuls of cooking liquid or stock to keep moist and heat until warmed through.
Note 7 – To make the dough extra crispy, add 1/2 tablespoon butter to the skillet (melt) before adding and cooking the quesadillas. Repeat between batches.
nutrition
calorie: 481kcal | carbohydrates: 17g | protein: 35g | fat: 31g | Saturated fat: 15g | Polyunsaturated fats: 4g | Monounsaturated fats: 11g | Trans fat: 1g | cholesterol: 115mg | sodium: 740mg | potassium: 580mg | fiber: 2g | sugar: 4g | Vitamin A: 681IU | Vitamin C: 3mg | calcium: 401mg | iron: 5mg
