I also favor fattier, unctuous cuts like oxtail or short ribs. There's just something about the way they melt in your mouth. And then there's ground beef, I mean, who doesn't love a juicy burger? Or a super-sloppy sloppy joe?
But two cuts of beef that I find myself buying quite often are a but less expensive, skirt steak or chuck (roast or steak). I marinate tenderized skirt steak in lime juice, garlic, and salt before giving it some crispy edges on the grill, and slapping it into a tortilla. If you ever hear my kids say they want "chewy steak", this is the one they're talking about.
As far chuck goes, the longer, slower cooking, the better. It makes excellent "pulled" beef for sandwiches, tacos, pizza toppings, and as you'll see today, burritos!
We have a local Mexican restaurant (Ameri-Mex, but still, it's tasty) whose specialty is wet burritos.They have several varieties, my two favorites being a red potato wet burrito and a shredded beef wet burrito. They're so SO good. And huge - like, as big as the plate huge. It's hard to explain the flavor to somebody who's never tried a wet burrito before, but I'll try:
Refried beans, lettuce, and tomatoes are stuffed inside a giant flour tortilla, along with a very generous pile of tender, seasoned shredded beef. Once rolled, they are smothered in a "gravy", reminiscent of enchilada sauce, then blanketed in cheese and baked until melted and bubbly. You need two spatulas to pick them up and transfer them to a plate, at which point, you should slather them with sour cream and/or guacamole, more lettuce and tomato, and salsa, if you like.
It'll be a test of will-power from here on out.
Shredded Beef Wet Burritos
Refried beans, lettuce, and tomatoes are stuffed inside a giant flour tortilla, along with a very generous pile of tender, seasoned shredded beef. They are then smothered in a "gravy", reminiscent of enchilada sauce, then blanketed in cheese and baked.
Prep Time: 20 minutes
Cook Time: 4-6 hours in slow cooker / 15 minutes in oven
Keywords: bake slow-cooker entree soy-free beef beans tortillas Tex-Mex Southwest
Ingredients (serves 8)
- 4 pounds Beef Chuck Roast
- 2 tablespoons taco seasoning (or 1 pkt storebought)
- 2 (10 ounce) cans enchilada sauce, or equivalent homemade
- 2 cups beef stock or broth
- 2 tablespoons cornstarch
- 8 (9-inch) flour tortillas
- 16 ounces refried beans, warmed
- 4 med-lg Roma tomatoes, stemmed, seeded, & diced
- 10-12 ounces shredded lettuce
- 16 ounces shredded sharp cheddar or chedar-jack cheese
- sour cream
Instructionsmaking the shredded beef:
Coat the beef with the taco seasoning.
Put it in a slow cooker on high for 4-6 hours or on low for 8-10 hours; it should fall apart easily when you pull a fork through it. Let cool for a while, then transfer to 1 or 2 containers, cover, and refrigerate overnight.
A little while before you're ready to make the burritos, remove the meat from the fridge and pull off the fat that has solidified. Heat the beef in the microwave until warm, then use two forks to shred it.
Stir the cornstarch and 2 tablespoons of cool beef broth together and set aside.
Combine the remaining beef broth with the enchilada sauce in a medium saucepot and bring to a boil. Whisk in the cornstarch mixture, reduce to a simmer, and let cook for 2 minutes. Remove from heat.
Preheat oven to 350° F. Set two 9"x13" baking dishes on your work surface.
Heat your tortillas wrapped in paper towels in the microwave for a few seconds, until pliable.
Dividing everything (by eye) into 8 portions, spread beans down the center of the tortillas. Scatter tomatoes and lettuce over the beans. Place a portion of shredded beef over the top of everything. Lift one edge up and roll into a large burrito, tucking the ends in as you go.
Set four burritos in each pan. Ladle the sauce over the burritos, dividing it equally between each pan. Scatter the cheese evenly over the burritos.
Slide both baking dishes into preheated oven and bake for 15 minutes, or until cheese is melted and bubbling.
Use two spatulas to lift each burrito carefully from the pan and then set on a serving plate. Pass toppings for people use as they like. Enjoy immediately!
This post is sponsored by The Beef Checkoff. All opinions are my own.