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Yup, we are going there. The most serious (Irish..ish/Mexi fusion) burrito.

Irishman's Beef Brisket Burrito | @hbharvest

I’m going to be honest, I was not sure about this burrito. I mean, an Irish/Mexi fusion style burrito? Like is that just way too out there? Too much? Too over the top? Just too crazy? I really wasn’t sure…until I made them, and discovered that everyone loved them. Like LOVED them.

SIDENOTE: yes, that shirt in the background of that photo up there does say destroy. I did not even realize it as I was taking the photos…probably because I was hyper focused on how the food looked. When I finally realized what the shirt said I panicked, but then I thought a bit and you know, I think it’s perfect. Any guy that gets his hands on this burrito is going to destroy it…kind of graphic, but I’m trying to just go with it…so come on guys, let’s GO WITH IT. 🙂

Irishman's Beef Brisket Burrito | @hbharvest

Irishman's Beef Brisket Burrito | @hbharvest

SO, let me just run through the contents of this burrito real fast. You ready? It’s kind of a lot, but I mean, when talking about an “Irishman’s” burrito I just felt like it needed to be serious…

…first up, you need wraps! I could not find any big enough in my grocery store, so I called in the troops, aka…the younger brother and his friends, to run down to Chipotle for some of their extra large tortillas. Of course, I had to buy them burritos for their efforts, but at least they got the wraps. And yes, Chipotle will sell you just their tortillas.

…second and most importantly, slow cooked brisket. Cooked in Guinness and seasoned with all my favorite Mexican spices. Not going to lie, this is probably my favorite way to cook up a brisket. So good.

…third, you need some kind of potato. I roasted up some hand cut fries. Note: this is not a rice burrito, this burrito NEEDS potato. No questions.

…fourth, CHEESE. Irish cheddar is where it’s at. Trust me.

…fifth, shredded cabbage and kale. Greens are a must, especially the cabbage. I mean, cabbage is an Irish classic.

…sixth, you need cilantro. No burrito is complete without it.

…seventh, salsa. Homemade, spicy, smoky chipotle salsa. It’s the completion to this loaded burrito and is also a must.

Irishman's Beef Brisket Burrito | @hbharvest

I know, I know. It’s kind of a lot to pack into a burrito, but honestly I’m in love with this recipe, which is why, after much debating in my crazy, insane person head, I decided to share it. It would have been just cruel of me to let my overthinking self deprive you guys of this recipe. It’s pretty much just the best, and I couldn’t think of a better March recipe. Like I said, I know it’s a little out there, but some of the best recipes are ones that stray just slightly from the classic path. I mean, at least in my opinion, this is a pretty fun way to eat corn beef!

Promise, you’re going to love them.

Oh, and I just want to note that with this burrito, I now have a grand total of THREE recipes that my eldest brother will very happily eat: Gumbo, Korean BBQ SteakBowls and these Irish..ish Burritos…cool. cool.

Serious Question: when your burrito is bigger then your mouth, how do you dive in for that first bite…

Irishman's Beef Brisket Burrito | @hbharvest

Irishman’s Brisket Burrito

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories Per Serving: 823 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chipotle Salsa


  • 1. In the bowl of a crockpot, combine the beef, chili powder, paprika, cumin, cayenne, salt, pepper and beer. Add in 1/2 cup of water to cover the brisket.
    2. Cover and cook on LOW for 8-10 hours or until tender. Shred the beef with two forks and lightly toss with the remaining sauce. 
    3. To make the burritos. Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the brisket, french fries, cheddar cheese, cabbage, cilantro, and salsa (recipe below) towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try to roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. EAT!

Chipotle Salsa

  • 1. Combine all ingredients in a blender and pulse until chunky smooth. Season to taste with salt. 
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Irishman's Beef Brisket Burrito | @hbharvest

Ahhh, just go for it and destroy it…get it? Destroy it? The Shirt? No? Ok. bye.

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  1. What can be substituted for the Guinness that is gluten free? I have Celiacs so I want to make but need guidance, thanks!

    1. Hey Courtney,
      Any gluten free beer will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT

    1. Hey Amber,
      Yes, I did a little kale, not needed but you can add if you like! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan

    1. Hey Jussie,
      Sure, I would cook on high pressure for 40 minutes. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan

  2. We are in the process of making this but have checked and it doesn’t seem to be getting soft to a point where we can shed it. Did we do something wrong? It’s been in for 8 hours so far…

    1. Hi Maria,
      So sorry about this! It should be able to shred after 8 hours. I am thinking your crockpot might not be creating enough heat, I would crank it to high for another 2 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Brisket was impossible to find here so I used a corned beef from Trader Joe’s, after rinsing off the brine and trimming off the visible fat. These were so delicious that I made a convert out of a corned beef hater! (I missed out on the kale because it doesn’t appear in the actual recipe, but the burritos were good without it.)

      1. So excited for this! I had brisket and don’t have your cookbook with me, but knew I could look up a brisket recipe on your site and find something good. One thing to flag: I see garlic in the brisket ingredients but it isn’t mentioned in the instructions. I’m assuming you add it into the slow cooker with everything else. Regardless, I’m very excited to see how this turns out.

  4. I just want to say this this recipe is amazing. Realistically, I love EVERY recipe I’ve ever made of yours, but this is one of our very faves. Very favorite things to eat period. I’ve made it multiple times (I substitute the meat for jackfruit) and it never disappoints. Thanks for your amazing recipes!

    1. Haha wow that is so amazing! I am so glad you loved this recipe and I hope you continue to love them all! xTieghan

  5. Oh Wow!!! Yes, still celebrating St. Patrick’s Day. Love this idea & love that you put twists on dishes, you went all Mexican/Irish fusion.
    Made this, this week, really Great. Great flavors/combo.
    Will make again,
    Thank you!
    You should do a kicked up a notch Colcannon recipe in the future.

  6. I can’t wait to try it. I have to admit I would have never thought of this! Well done. Irish cheddar would make this a flavor bomb! One bite and boom. I’m all in!

    1. Sure! I would cook it at 325 degrees F. in a cover pot for 3-4 hours (depending on the size of your meat) or until it shreds. Let me know if you have questions. Hope you love this!

      1. For 6lb brisket, I’m assuming you’d double the time? Closer to eight hours?
        I’m not sure I could fit it in my crockpot as is. I could cut it possibly?

        1. Hey Christine,
          Yes, that would work best and cutting it would be a great idea! Let me know how the recipe turns out, I hope you love it! xTieghan