Beef Burritos (Juicy, Flavor-Packed & Easy)

Name: Beef Burritos (Juicy, Flavor-Packed & Easy)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.3 lb 600 g beef shoulder or sirloin, cut into thin strips; 1 tbsp neutral oil (15 ml); 3 –4 garlic cloves (finely chopped); 1 tsp fine salt (7 g, plus more to taste); ½ tsp black pepper; 1 tsp ground cumin; 1 tsp sweet or smoked paprika; ½ tsp dried oregano; ¼ tsp chili flakes or 1 small bird’s eye chili (minced (optional)); 1 tbsp tomato paste (15 g); ¼ cup beef stock or water (60 ml); 3 cups finely shredded red cabbage (about 300 g); 1½ cups grated carrots (about 150 g); 1 cup corn kernels (drained (150 g)); Juice of 1 to 1½ limes (2–3 tbsp / 30–45 ml, to taste); 2 tbsp olive oil (30 ml); ½ tsp fine salt (or to taste); Freshly ground pepper (to taste); 1 cup sour cream (200 g); Juice of ½ lime (1 tbsp / 15 ml); 1 small garlic clove (very finely minced or grated); 1 –2 tbsp chopped cilantro (optional); To Assemble; 4 –5 large flour tortillas (10–12 in (25–30 cm)); 1½ –2 cups cooked rice or 1½–2 cups refried beans (250–300 g); 1½ –2 cups low-moisture mozzarella (Monterey Jack, or cheddar, shredded (150–200 g)); Lime wedges (hot sauce (optional))

frommicheldumas.com www.micheldumas.com/en/beef-burritos-flavor-packed

Looking for a restaurant-quality beef burrito you can make at home in Canada or the USA on a weeknight? This version nails the balance: juicy, well-seasoned beef, a creamy-lime sauce, a quick marinated slaw that stays crisp (not watery), and just enough rice or beans to hold everything together without turning the tortilla soggy. We also pan-toast the burritos so they’re golden and lightly crunchy on the outside, while the cheese melts inside. Super nickel.

cook 15 min

Mexican

Ingredients

Instructions

Add cabbage, carrots, and corn to a bowl. Season with salt and pepper. Add lime juice and olive oil. Toss, then lightly massage to soften without bruising. Taste and adjust acidity/salt. Refrigerate to marinate while you prep the rest.
Whisk sour cream, lime juice, garlic, cilantro (if using), and a pinch of salt until smooth. Refrigerate.
Heat a large skillet over medium-high. Add oil, then the beef strips. Sear until browned. Add garlic, salt, pepper, cumin, paprika, oregano, and optional chili; cook 30–60 seconds. Stir in tomato paste and stock; simmer 1–2 minutes until glossy and lightly reduced. The beef should be juicy, coated, and well-seasoned.
Warm tortillas briefly in a dry pan or microwave so they’re pliable. Heat rice or beans if cold.
For each burrito: spread 2–3 tbsp sauce down the center. Add ⅓–½ cup beef, ¼–⅓ cup rice or beans, a handful of slaw, and ¼–⅓ cup cheese. Fold sides in, then roll up tightly from the bottom.
Heat a clean skillet over medium-high. Place burritos seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese melts. Slice and serve with extra sauce and lime.

Nutrition

Calories: 500 kcal
Serving Size: 1 serving

Beef Burritos (Juicy, Flavor-Packed & Easy)

Ingredients

Instructions

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