Beef burritos

Preparation time:
15 mins
Cooking time:
3 hours
Serves:
4-6
Rating:

Burrito means ‘little donkey’ in Spanish, because the neat parcels resemble the packs they carried. Here, tender beef and fresh flavours are a winning team.

Ingredients

1 Tbsp plain flour
1.2kg beef chuck steaks
1 Tbsp vegetable oil
30g packet taco seasoning mix
375g jar thick and chunky mild tomato salsa
400g can chopped tomatoes with tomato paste and roasted capsicum
1 cup beef stock
1 brown onion, finely chopped
2 cloves garlic, crushed
10 burrito tortillas, warmed, to serve
Grilled sliced chorizo, to serve
Guacamole, to serve
Sour cream, to serve
Cherry tomatoes, halved, to serve
Lime wedges, to serve Coriander leaves, to serve

Method

1. Preheat oven to 180°C. Put flour and beef on a large plate and toss to lightly coat.

2. Heat oil in a large, non-stick, ovenproof frying pan over a medium heat. Add beef and cook, in 3 batches, for 3 minutes or until browned all over. Transfer beef to a plate and set aside.

3. Add taco seasoning mix, salsa, canned tomato and capsicum, and stock to pan. Stir to combine. Add onion and garlic and bring to the boil. Add beef and bring to the boil. Cover and cook in oven for 1½ hours. Turn beef, cover and cook for a further 1 hour.

4. Transfer beef to a large wooden serving board and shred or finely slice. Return pan to stovetop and bring to the boil over a medium heat. Cook for 10-12 minutes or until sauce has thickened and reduced by half.

5. Serve beef with tortillas, sauce, chorizo, guacamole, sour cream, cherry tomatoes, lime wedges and coriander leaves on the side.

Notes

For a gluten-free meal, leave out the tortillas or choose gluten-free tortillas that can be found in all supermarkets.

Author:
Stylist:
Stephanie Souvlis
Photographer:
Andre Martin

Latest Recipes

  • Fast Ed’s bag-roasted lamb with mint, vegies and gravy

    With a subtle minty marinade and a selection of simple vegetables, this recipe guarantees you a brilliant Australian lamb dish. Plus there’s no fuss thanks to the clever oven bag.

    June 21, 2015, 1:43 am
  • Roast lamb with lemon and bay leaves

    The roasted garlic halves are wonderfully sweet and rich. Ensure every guest is served a half so they can spread the soft and gooey caramelised cloves on their lamb.

    June 21, 2015, 1:37 am
  • Thai-spiced chicken with Asian greens

    This chicken is well and truly stuffed – in a good way! Both inside the cavity and under the skin, making it sensationally succulent and incredibly flavoursome.

    June 21, 2015, 1:30 am
  • Slow-roast pork with chilli and orange

    Roast your pork in an oven-to-table roasting pan. It looks the part, keeps your meat warmer for longer on the dining table and best of all, it reduces the amount of washing up.

    June 21, 2015, 1:25 am