Beef Burritos
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 30 gLard (for cooking)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and minced)
- 3 pcRound tomato (crushed)
- 1 tspCumin seeds (toasted)
- 1 tspOregano (dried)
- 1 pcLime juice (for final seasoning)
- 8 pcSoft tortilla (for filling), made from corn
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock
Method
Beef fibers that pull apart with a fork, soaked in a short, spicy jus. The soft tortilla wraps a juicy filling where cumin and chili bring a deep warmth.
- 1
Heat the lard in a cast-iron pot. Sear the beef chuck pieces on all sides until a deep brown crust forms. Remove and set aside.
- 2
In the same fat, sauté the sliced onions and minced garlic. Add the chili and crushed tomatoes. Scrape the bottom of the pot to release the drippings.
- 3
Return the meat, add cumin, oregano, and cover with stock. Bring to a boil then lower the heat. Cook covered until the meat yields without resistance.
- 4
Remove the meat and shred it with a fork. Reduce the cooking liquid by half until it is syrupy and coats the back of a spoon. Mix the meat back into the sauce.
- 5
Heat the tortillas in a dry pan. Place a generous portion of meat in the center, add a squeeze of lime juice, and roll tightly.
Frequently asked questions
How do you get this dish right?
- Do not rush the cooking: beef chuck needs time for the collagen to melt and provide that moist texture.
- If the sauce is too thin at the end, remove the meat and reduce over high heat until syrupy.
- Toast your cumin seeds dry for 1 minute before crushing them to intensify their aroma.
How long does this dish keep?
The meat keeps for 3 days in the fridge in its juice. Reheat gently in a saucepan with a splash of water.
