Mexican · Dinner
Slow-Braised Beef Red Chile Burrito
Burrito de Asado Norteno
Chihuahua burrito of beef chuck slow-braised in red chile colorado of guajillo and ancho until shreddable and silky, rolled into a flour tortilla with refried pinto beans, cheese, and salsa.
$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
32gFat
58gCarbs
8gSugar
8gFiber
890mgSodium
95mgChol
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Instructions
1
Prep
Toast guajillo and ancho chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 10 minutes. Season beef with salt and pepper. Rough chop onion and tomatoes. Peel garlic. Stem serrano chiles. Shred queso Chihuahua. Chop cilantro.
2
Sear
Heat oil in a heavy lidded pan over medium-high 1 minute. Sear beef 3-4 minutes per side until deeply browned. Transfer to a plate.
3
Build 1
Drain chiles and blend with onion, garlic, cumin, oregano, cloves, salt, and 480ml soaking liquid until very smooth. Strain into the searing pan and cook over medium-high 4-5 minutes until brick red.
4
Braise
Return beef and juices to the pan. Add bay leaves and stock. Simmer over medium-low covered 35-40 minutes until fork-tender. Shred coarsely with two forks and toss with sauce until evenly glossy.
5
Build 2
While beef braises, heat lard in a skillet over medium 1 minute. Add beans, cumin, salt, and bean liquid. Mash 4-5 minutes until thick. Char tomatoes and serrano chiles in a dry skillet over medium-high 5-6 minutes until blackened. Blend with garlic and salt until smooth.
6
Wrap
Warm each tortilla over a flame or in a dry skillet over medium 30 seconds per side until pliable. Lay on a board, spread refritos down the centre in a 4cm strip. Layer asado, queso Chihuahua, and salsa roja on top. Fold sides in, roll tightly from bottom.
7
Plate
Cut each burrito on a diagonal, top with cilantro, and serve with extra salsa roja alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef chuck roast
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 2 tbsp neutral oil
- 6 guajillo chiles
- 4 ancho chiles
- 0.5 white onion
- 8 garlic cloves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground cloves
- 2 bay leaves
- 600ml (2 1/2 cups) beef stock
- 2 tbsp lard or neutral oil
- 200g (7 oz) pinto beans
- 60ml (1/4 cup) bean cooking liquid or water
- 2 medium tomatoes
- 2 serrano chiles
- 2 large flour tortillas
- 100g (3.5 oz) queso Chihuahua
- 2 tbsp fresh cilantro