Barbacoa Beef Burritos

Ingredients

• 3 cups (about 420 g)cooked shredded beef (or steak)
• 4flour tortillas
• 2 cups (about 370 g)cooked rice
• 2tomatoes
• ½onion
• 1jalapeño
• 1lime
• 20 sprigscoriander
• ½ teaspoon (2.5 ml)salt
• 1avocado
• 2–3 tablespoons (30–45 ml)onion
• 1lime
• ⅛ teaspoon (0.6 ml), plus more to tastesalt

Instructions

1. 1

   Warm the beef

   If using leftover beef, heat it through. The recipe uses 3 cups of slow-cooked barbacoa, warmed in a frying pan over a medium heat with a little oil.

2. 2

   Make the pico

   Rinse the tomatoes, jalapeño and coriander, and peel the onion. Finely chop the 2 tomatoes, ½ onion and jalapeño into pieces about ¼ inch (6 mm) across, then finely chop the coriander. Combine them in a bowl with ½ teaspoon of salt and the juice of 1 lime. Mix well, taste, and add more salt or lime if needed.

3. 3

   Mash the guacamole

   Finely chop 2–3 tablespoons of onion and press it with the back of a fork until translucent. Put it in a bowl with the avocado flesh, ⅛ teaspoon of salt and the juice of half a lime. Mash and mix, then taste and add small amounts of salt and lime until seasoned as you like.

4. 4

   Prepare the rice

   If you want to make a batch of coriander and lime rice, prepare it separately.

5. 5

   Heat the tortillas

   Warm the flour tortillas before assembling. The recipe heats them for a couple of minutes in the frying pan that will be used to cook the burritos.

6. 6

   Fill and toast

   Put rice, beef, pico de gallo and guacamole in each tortilla. Roll each one tightly, then toast in a dry frying pan over a medium heat for 2–3 minutes per side, until turning golden brown. Serve immediately.

What are barbacoa beef burritos?

A burrito is a filled tortilla rolled around its contents, with forms associated with Mexican cooking. This version brings together cooked barbacoa-style beef, rice, fresh pico de gallo and guacamole.

Fresh toppings: The chopped tomato salsa and avocado add a bright, creamy contrast to the savoury beef. Using already-cooked shredded beef keeps the hands-on preparation short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 741 calories, 0g protein, 0g carbs, 0g fat.

The rice and flour tortillas provide most of the carbohydrate, while the beef contributes much of the protein and the avocado contributes fat. For a more balanced plate, serve a burrito with a side of green vegetables or salad.

The fresh toppings

Pico de gallo: Cut the tomato, onion and jalapeño into small, even pieces so they’re easy to spoon into a tortilla. Lime and salt season the mixture; taste it before assembling and adjust if needed.

Guacamole: Mash the chopped onion with a fork before mixing it with the avocado. Add the lime and salt gradually, tasting as you go.

Getting the filling ready

Beef: The recipe assumes the beef is already cooked and shredded. Warm it through in a frying pan; if using the suggested little of oil, keep the heat moderate so the meat doesn’t catch.

Rice: Use cooked rice for the filling. The method mentions coriander and lime rice as an option, but plain cooked rice is also listed.

Rolling and browning

Fill modestly: Leave enough space at the edges to fold the tortilla around the filling. A tight roll helps keep the rice, beef and toppings together in the pan.

Toast: Cook the rolled burritos in a dry frying pan over a medium heat for 2–3 minutes on each side. Look for a golden-brown surface, then serve straight away.

Serving the burritos

Serve these as soon as they’re toasted, while the tortilla is warm and the pico de gallo and guacamole are fresh. Extra salsa or lime can be offered at the table.

For a simple side, add a green salad or extra vegetables; the burritos already contain rice, beef and two fresh toppings.

Recipe notes & tips

• Warm the beef until hot throughout before filling the tortillas.
• Chop the pico de gallo ingredients finely so the filling is easier to roll.
• Taste both toppings before assembling and adjust the salt and lime to suit.
• Avoid overfilling the tortillas so they can be rolled tightly.
• Toast the burritos seam-side down first to help them stay closed.

Variations

• Coriander lime rice: Use rice flavoured with coriander and lime as suggested in the method.
• Milder pico: Remove the jalapeño seeds before chopping for less heat.
• Extra heat: Add more jalapeño to the pico de gallo to taste.
• Steak filling: Use cooked steak in place of shredded beef, as the ingredient list allows.
• More vegetables: Add a side of salad or cooked vegetables when serving.

Common mistakes to avoid

• Overfilling: Too much filling makes the tortilla difficult to close; leave room at the edges.
• Loose rolling: A loose burrito can spill as it cooks; tuck in the sides and roll firmly.
• Overcooking the beef: It can dry out in the pan; heat it only until warmed through.
• Skipping the taste test: The toppings may need more salt or lime; adjust them before filling.
• Using high heat: The tortilla may darken before warming through; toast over a medium heat.

How to store

Store leftover beef, rice, pico de gallo and guacamole separately in covered containers in the fridge and use within 2 days. Assembled burritos are best eaten immediately; reheat any leftovers in a dry frying pan over a medium-low heat until hot throughout.

Frequently asked questions