Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup beef broth
- 1 can (4 oz) diced green chilies
- 8-10 flour tortillas
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sour cream and salsa, for serving
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. In a small bowl, mix together chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
2. Rub the spice mixture all over the beef chuck roast.
3. Place the beef chuck roast in the slow cooker and add chopped onion, minced garlic, beef broth, and diced green chilies.
4. Cover and cook on low for 8 hours or until the beef is tender and easily shreds.
5. Remove the beef from the slow cooker and shred it with two forks.
6. Return the shredded beef to the slow cooker and stir to combine with the cooking liquid.
7. Preheat the oven to 350°F.
8. Warm the flour tortillas in the microwave for 30 seconds or until soft and pliable.
9. Assemble the burritos by placing a spoonful of cooked rice, black beans, and shredded beef on each tortilla.
10. Top with shredded cheddar cheese and chopped cilantro.
11. Roll up the burritos and place them seam-side down in a baking dish.
12. Bake for 10-15 minutes or until the cheese is melted and the burritos are heated through.
13. Serve with sour cream and salsa.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours in the slow cooker + 15 minutes in the oven
Temperature:
Slow cooker: Low heat
Oven: 350°F
Serving size:
8-10 burritos
Nutritional information:
Calories per serving: 450
Total fat: 16g
Saturated fat: 7g
Cholesterol: 85mg
Sodium: 980mg
Total carbohydrates: 42g
Dietary fiber: 6g
Sugar: 2g
Protein: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef sirloin.
- Diced green chilies can be substituted with fresh jalapeño peppers or canned chipotle peppers.
- Flour tortillas can be substituted with corn tortillas or lettuce leaves for a low-carb option.
- Cheddar cheese can be substituted with Monterey Jack cheese or pepper jack cheese.
- Black beans can be substituted with pinto beans or kidney beans.
Variations:
- Add sliced bell peppers and/or mushrooms to the slow cooker for extra flavor and nutrition.
- Use the shredded beef filling to make tacos, nachos, or quesadillas.
- Make a vegetarian version by substituting the beef with roasted sweet potatoes or portobello mushrooms.
Tips and Tricks:
- For extra flavor, sear the beef chuck roast in a hot skillet before placing it in the slow cooker.
- Use a slotted spoon to remove the shredded beef from the slow cooker to avoid excess liquid.
- To make the burritos easier to roll, warm the tortillas in a dry skillet or on a griddle before assembling.
- Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Storage Instructions:
Leftover burritos can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
To reheat the burritos, wrap them in foil and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the burritos on a platter with a side of sour cream and salsa. Garnish with chopped cilantro and sliced jalapeño peppers for extra color and flavor.
Garnishes:
- Chopped cilantro
- Sliced jalapeño peppers
- Diced tomatoes
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Corn salsa
- Margaritas
Suggested Side Dishes:
- Mexican street corn
- Grilled vegetables
- Caesar salad
- Fruit salad
Troubleshooting Advice:
- If the beef is tough, it may need to cook longer in the slow cooker. Check it every hour until it is tender and easily shreds.
- If the burritos are too dry, add more salsa or sour cream before serving.
- If the burritos are too wet, drain excess liquid from the shredded beef before assembling.
Food Safety Advice:
- Always wash your hands and cooking surfaces before handling raw meat.
- Use a meat thermometer to ensure the beef is cooked to a safe temperature of 145°F.
- Store leftover burritos in the fridge within 2 hours of cooking.
- Reheat leftover burritos to an internal temperature of 165°F before eating.
Food History:
Burritos originated in Mexico in the late 19th century and were traditionally filled with beans, cheese, and meat. They became popular in the United States in the 20th century and have since evolved to include a variety of fillings and toppings.
Flavor Profiles:
This recipe has a spicy and savory flavor profile with a hint of smokiness from the paprika and cumin. The shredded beef is tender and juicy, while the rice and beans add texture and nutrition.
Serving Suggestions:
Serve these shredded beef burritos for a casual weeknight dinner or a festive Cinco de Mayo celebration. They are perfect for feeding a crowd and can be customized to suit individual tastes and preferences.
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Region: Mexican