Mexican Braised Beef Burrito
Go with large flour tortillas, about 10–12 inches. Anything smaller makes wrapping tricky, and you’ll end up with overstuffed, leaky burritos.
Absolutely! The beef actually tastes even better the next day. Make it 1–2 days ahead, store in the fridge, and reheat gently before assembling
Nope. Traditional burritos are just wrapped and served warm. If you want a little crisp and a tighter seal, toast the top and bottom in a skillet for 1–2 minutes each. Toasting all four sides is more of a chimichanga move.
Wrap them in foil and reheat in a 350°F (175°C) oven for 15–20 minutes. This keeps the tortilla soft and the fillings hot. If you’re in a hurry, unwrap and microwave for 1–2 minutes, but the tortilla may get a little chewy.
For sure! Use refried beans instead of black beans for creaminess, swap rice for quinoa, or toss in sautéed peppers and onions. Burritos are super customizable, so build them how you like.
Components
- Braised beef: Tender, juicy, smoky chili flavour Mexican Braised Beef
- Cilantro rice: Bright, herby, citrusy
- Black beans: Warm and seasoned (or use refried for creamy texture)
- Corn: Charred or simply seasoned for sweetness and crunch
- Pico de gallo: Fresh, tangy, zesty
- Optional extras: Avocado or guacamole, Monterey Jack cheese, sour cream, shredded lettuce
Mexican Braised Beef Burrito
Ingredients
Cilantro Rice
- 2 cups jasmine or long-grain rice cooked
- 1 tbsp fresh lime juice
- 2 tbsp finely chopped cilantro
- Salt to taste
- splash of olive oil and a little garlic optional
Black Beans
- 1 can black beans drained
- 1 tbsp olive oil
- ½ tsp cumin
- Pinch of salt
- Splash of lime juice
Corn
- Grilled or charred corn kernels or thawed frozen corn
- Salt to taste
- Squeeze of lime juice
- Cilantro chopped (optional)
Pico de Gallo
- 2 tomatoes finely diced
- ½ red onion finely diced
- 1 jalapeño minced (optional)
- Handful of cilantro chopped
- Juice of 1 lime
- Salt to taste
Instructions
Cilantro
- Fluff the rice while still warm.
- Toss with lime juice, cilantro, and seasoning.
Black Beans
- Heat olive oil in a skillet.
- Add beans, cumin, and salt. Stir to combine.
- Finish with a splash of lime juice.
Corn
- Toss corn with salt, lime juice, and cilantro.
- Serve warm or at room temperature.
Pico De Gallo
- Combine all ingredients in a bowl.
- Stir well and let rest 10 minutes for flavors to meld.
Assembly
- Warm large tortillas in a dry skillet until soft and flexible.
- Layer fillings in this order: Cilantro rice, Black beans, Corn, Shredded braised beef and Pico de Gallo
- You can add extras like hot sauce, guacamole, or crema if you want more richness.
- Finish with Monterey Jack cheese
- Fold the sides inwards, the starting at the bottom, fold upwards over the filling and tightly roll & wrap it up tightly!– Optional step: You can lightly toast the Burrito in a pan on 2-4 sides. This helps give a nice sealed, crisp finish.
- Slice in half, serve with a side of sour cream, guac, hot sauce, or anything else your heart desires and enjoy!
Notes
- Warm tortillas before wrapping to prevent cracks.
- Store-bought shortcuts (pico, beans, corn) can save time.
- Add extras like sautéed peppers, onions, or different grains for variety.
- Light skillet toasting gives a nice sealed, crisp finish.
- Burritos store well wrapped tightly in plastic wrap in the fridge for up to 3-4 days.
- Fridge: Wrap each burrito tightly in plastic wrap (or foil). Store up to 3 days.
- Freezer: For best results, wrap in plastic wrap first, then foil, and place in a freezer bag or airtight container. Keeps up to 2 months.
- Reheating:
- Oven: Keep wrapped in foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
- Microwave: Remove foil or plastic, cover with a damp paper towel, and heat for 1–2 minutes (the tortilla may soften).
- Skillet: Toast on low heat, covered, flipping occasionally, until hot inside and crisp outside.
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