Shredded Beef and Cheese Burritos
Shredded Beef and Cheese Burritos: Slow-braised beef, refried beans, melty cheese, and chipotle sauce wrapped in a warm tortilla. So delicious!
Servings: 6 Burritos
Calories: 262kcal
Ingredients
Shredded Beef
- 1 yellow onion, sliced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chile powder
- 1 teaspoon kosher salt
- 1 (2-3 pound) chuck roast
- 1/2 cup fresh orange juice
Burritos
- 6 (10-inch) flour tortillas
- 1 can (15.5 ounce) refried pinto beans
- 3/4 cup chopped fresh cilantro
- 2 cups shredded cheddar and/or pepper jack cheese
- salted butter or olive oil, for cooking
Chipotle Salsa
- 2 chipotle peppers in adobo, chopped
- 2 tablespoons adobo sauce
- 3 tablespoons melted salted butter
- 2 tablespoons roasted pepitas
- 1 tablespoon apple cider vinegar
Instructions
- 1. Preheat the oven to 325° F. Add the onions to a Dutch oven.2. Mix the chili powder, paprika, garlic powder, oregano, chipotle powder, and salt. Rub the spices all over the roast, then place the roast over the onions. Add the orange juice and 3/4 cup water. Cover and roast for 3-4 hours, until the beef is tender and easily shreds.3. Meanwhile, make the chipotle salsa. In a blender, combine the chipotle peppers, adobo sauce, melted butter, roasted pepitas, apple cider vinegar, and honey. Blend until creamy.4. Shred the beef with two forks. Toss with 1/2 cup of the braising liquid. Alternatively, the roast can be cooked in the crockpot on LOW for 6 hours or HIGH for 3 hours.5. Warm the tortillas. Spread each with refried beans, then add the beef, cilantro, and cheese. Fold in the sides and roll into burritos.6. Heat the butter in a skillet over medium heat. Add the burritos seam-side down and cook, turning as needed, until golden and the cheese is melted, 3-4 minutes.7. Serve the burritos with the chipotle salsa, yogurt, and avocado or guacamole.
Nutrition
Calories: 262kcal
