These Mexican beef burritos are so moist and delicious I’m surprised I don’t make them more often. I think the last time I made them was for Super Bowl XLIX and it was a huge hit. Great for tailgating too because it can be made in advance and kept warm in a crock pot. I made it this week for a family get together. This dish is prepared in one pan, easy to make and clean up so I can enjoy my guests when they come. One of the family said it sort of reminds her of Chipolatas Barbados except not as spicy and juicy… Wow, what a compliment!
Mexican Beef Burritos
5 to 6 lbs of chuck roast (you may need two smaller ones)
1 lg onion diced
5 cloves garlic minced
1 Tbs dried oregano
1 can beef consommé
3/4 cup red wine (I used a Rioja)
2 cans Ro*Tel Diced Tomatoes and Green Chilies
2 Tbs flour
1 cup water
1 tsp Perfect Pinch Mexican
Preheat oven to 425 °F. In a roasting pan place chuck roasts and generously salt and pepper both sides. Add onions, garlic, oregano and consommé. Place in oven and cook uncovered for 20 minutes. Remove from the oven and add wine. Place back in the oven and cook covered for 1 and 1/2 hours turning meat once during this cooking period (about half way through).
After first 1 and 1/2 hours, remove from the oven and add the flour, tomatoes, perfect pinch and water. Return to the oven and reduce the heat to 325 °F. Cook for an additional 1 1/2- 2 hours until meat is tender and falling apart.
Remove the beef from the pan and with a fork and knife, pull meat apart while removing any fat. Return the meat to the pan and mix with the tomato-onion mixture. Heat tortillas and fill with your desired toppings. We used Fresh Salsa Made Easy, aged sharp cheddar, sour cream, red onions and black bean re-fried beans.