Beef Burros

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.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 870
• Protein: 49 g
• Carbs: 72 g
• Fat: 49 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 30 g Lard ( for cooking )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and minced )
• 3 piece Round tomato ( crushed )
• 1 tsp Cumin seeds ( toasted )
• 1 tsp Oregano ( dried )
• 1 piece Lime juice ( for final seasoning )
• 8 piece Soft tortilla (for filling), made from corn
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock

Instructions

1. Sear the meat

   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. Sauté aromatics

   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. Simmer the beef

   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. Shred and reduce

   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. Fill the tortillas

   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.

Chef's tips

• 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.

Storage

The meat keeps for 3 days in the fridge in its juice. Reheat gently in a saucepan with a splash of water.