Prepare to embark on a culinary journey that will transport your taste buds straight to flavor town with this shredded beef wet burrito recipe. Perfect for those who crave a hearty, satisfying meal that’s packed with tender beef, melted cheese, and smothered in a delectable sauce.
Why This Recipe Works
- The slow-cooked shredded beef becomes incredibly tender and flavorful, absorbing all the spices and seasonings.
- Smothering the burrito in sauce before baking ensures every bite is moist and delicious.
- Customizable fillings mean you can tailor each burrito to your personal taste preferences.
Ingredients
- 2 lbs beef chuck roast, trimmed and cut into chunks
- 1 cup beef broth
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) enchilada sauce
Equipment Needed
- Slow cooker
- Large skillet
- Baking dish
- Mixing bowls
Instructions
Step 1: Slow Cook the Beef
Place the beef chunks in the slow cooker. Add the beef broth, olive oil, diced onion, minced garlic, chili powder, cumin, salt, and black pepper. Cover and cook on low for 8 hours or until the beef is tender enough to shred with a fork.
Step 2: Shred the Beef
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the cooking juices to keep it moist.
Step 3: Assemble the Burritos
Lay out the flour tortillas and divide the shredded beef among them. Top each with a generous amount of shredded cheese. Fold the sides of the tortillas in and roll them up tightly to enclose the filling.
Step 4: Smother and Bake
Place the rolled burritos seam side down in a baking dish. Pour the enchilada sauce over the top, ensuring each burrito is well covered. Sprinkle with additional cheese if desired. Bake in a preheated 375°F oven for 20 minutes, or until the cheese is bubbly and golden.
Step 5: Serve and Enjoy
Let the burritos cool for a few minutes before serving. Garnish with your favorite toppings like sour cream, diced tomatoes, or avocado slices for an extra flavor boost.
Tips and Tricks
For an even more flavorful beef, marinate the chunks in the spice mixture overnight before slow cooking. If you’re short on time, you can use a pressure cooker to reduce the cooking time significantly. To prevent the tortillas from tearing, warm them slightly before assembling the burritos. For a crispier texture, broil the burritos for the last 2-3 minutes of baking.
Recipe Variations
- Swap the beef for chicken or pork for a different protein option.
- Add black beans or rice to the filling for extra heartiness.
- Use green enchilada sauce instead of red for a tangier flavor profile.
- Top with a fried egg for a breakfast-inspired twist.
Frequently Asked Questions
Can I make these burritos ahead of time?
Absolutely! Assemble the burritos without the sauce and freeze them. When ready to eat, thaw, smother with sauce, and bake as directed.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until warmed through to maintain the texture. Microwaving can make the tortillas soggy.
Can I use store-bought shredded beef?
Yes, but for the best flavor and texture, slow-cooking your own beef is recommended.
Summary
This shredded beef wet burrito recipe is a surefire way to delight your family and friends with its tender beef, gooey cheese, and flavorful sauce. Easy to customize and perfect for any occasion, it’s a recipe you’ll come back to time and time again.