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Home Burrito met shredded beef en rijst

Main course Mexican Meat Stew Rice cooker Family Weekend

Shredded beef takes time, but it pays off so well. The meat braises slowly until it falls apart, soaks up all the flavors of the spices and chiles, and becomes the flavorful heart of any good burrito. Combine that with perfectly cooked rice from a rice cooker and you have a meal that makes everyone at the table happy. This recipe is for people who love real flavors and don't mind that good food sometimes requires a little patience.

x_ckl_recipe_markerBurrito with shredded beef and rice A hearty burrito filled with slow-braised shredded beef, fluffy rice and fresh toppings. Perfect for a weeknight or a convivial table with friends. How to make a burrito with shredded beef and rice? Main course Mexican 4 people 25 min 3 hours 30 min 3 hours 55 min

Preheat the oven to 160°C. Cut the beef shank or sukade into large pieces of about 5 cm. Pat the meat dry with kitchen paper, because dry meat browns better and adds more flavor to the braising liquid.
Heat a splash of sunflower oil in a heavy braising pan over high heat. Brown the meat in batches on all sides, about 3 minutes per side. Make sure the pan isn't too crowded, otherwise the meat will steam instead of browning. Remove the meat from the pan and set aside.
Turn the heat down to medium-high. In the same pan, sauté the onion, garlic and bell pepper in the remaining fat until translucent, about 5 minutes. Add the chipotle peppers in adobo sauce, cumin, smoked paprika, oregano, salt and pepper. Stir well and cook for another minute so the dried spices can release their aroma.
Return the meat to the pan. Pour in the beef broth and the peeled canned tomatoes and roughly crush the tomatoes with a spoon. The liquid should just cover the meat. Bring everything to a simmer, put the lid on the pan and place the pan in the oven.
Let the meat braise for 3 to 3.5 hours at 160°C. It's done when a fork slides in and the meat falls apart on its own. Remove the pan from the oven, shred the meat with two forks and stir it well into the braising liquid so it stays juicy.
Rinse the rice under cold water until the water runs clear. This removes excess starch and gives looser, fluffier grains. Put the rice and water in the rice cooker and start the appliance. The rice cooker will automatically switch to the keep-warm setting once the rice is cooked. After cooking, stir lime juice and cilantro through the rice.
Warm the tortilla wraps briefly in a dry frying pan over medium heat, about 30 seconds per side. Warm wraps are more pliable and less likely to tear when rolling.
Place a wrap flat on a cutting board. Spread a generous spoonful of rice, a portion of shredded beef, black beans, grated cheddar, sour cream and the diced tomato in the center of the wrap in that order. Keep at least 4 cm of the edges free so you can fold it closed properly.
Fold the sides of the wrap inward and then roll it up tightly from the bottom to the top, keeping the filling compact. Place the burrito seam-side down so it stays closed. Cut it in half if you like and serve immediately with avocado slices on the side.

Main course Mexican Meat Stew Rice cooker Family Weekend 800 g beef shank or sukade (about chuck) 2 tbsp sunflower oil 1 large onion, roughly chopped 4 cloves garlic, finely chopped 1 red bell pepper, diced 2 chipotle peppers in adobo sauce, finely chopped 2 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 400 ml beef broth 400 g peeled canned tomatoes salt and black pepper to taste 300 g long-grain rice 450 ml water 2 tbsp lime juice 15 g fresh cilantro, roughly chopped 4 large tortilla wraps (30 cm) 400 g canned black beans, drained and rinsed 100 g grated cheddar 150 ml sour cream 2 tomatoes, diced 1 avocado, sliced Heavy braising pan with lid (ovenproof) Rice cooker Frying pan Two forks Cutting board Sharp knife Measuring cup Rice Cooker rice-cooker Measuring cups measuring-cup Frying Pan frying-pan Chopping Board chopping-board Chicken burrito with rice foodies-kipburrito-met-rijst Burrito bowl met kip foodies-burrito-bowl-met-kip Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons

Recipe

Burrito with shredded beef and rice

A hearty burrito filled with slow-braised shredded beef, fluffy rice and fresh toppings. Perfect for a weeknight or a convivial table with friends.

Course	Main course
Kitchen	Mexican
Servings	4 people

Preparation time

Preparation time	25 min
Time in oven	3 hours 30 min
Total	3 hours 55 min

Equipment

Heavy braising pan with lid (ovenproof)
Rice cooker
Frying pan
Two forks
Cutting board
Sharp knife
Measuring cup

Ingredients

800 g beef shank or sukade (about chuck)
2 tbsp sunflower oil
1 large onion, roughly chopped
4 cloves garlic, finely chopped
1 red bell pepper, diced
2 chipotle peppers in adobo sauce, finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
400 ml beef broth
400 g peeled canned tomatoes
salt and black pepper to taste
300 g long-grain rice
450 ml water
2 tbsp lime juice
15 g fresh cilantro, roughly chopped
4 large tortilla wraps (30 cm)
400 g canned black beans, drained and rinsed
100 g grated cheddar
150 ml sour cream
2 tomatoes, diced
1 avocado, sliced

How to make a burrito with shredded beef and rice?

Preheat the oven to 160°C. Cut the beef shank or sukade into large pieces of about 5 cm. Pat the meat dry with kitchen paper, because dry meat browns better and adds more flavor to the braising liquid.
Heat a splash of sunflower oil in a heavy braising pan over high heat. Brown the meat in batches on all sides, about 3 minutes per side. Make sure the pan isn't too crowded, otherwise the meat will steam instead of browning. Remove the meat from the pan and set aside.
Turn the heat down to medium-high. In the same pan, sauté the onion, garlic and bell pepper in the remaining fat until translucent, about 5 minutes. Add the chipotle peppers in adobo sauce, cumin, smoked paprika, oregano, salt and pepper. Stir well and cook for another minute so the dried spices can release their aroma.
Return the meat to the pan. Pour in the beef broth and the peeled canned tomatoes and roughly crush the tomatoes with a spoon. The liquid should just cover the meat. Bring everything to a simmer, put the lid on the pan and place the pan in the oven.
Let the meat braise for 3 to 3.5 hours at 160°C. It's done when a fork slides in and the meat falls apart on its own. Remove the pan from the oven, shred the meat with two forks and stir it well into the braising liquid so it stays juicy.
Rinse the rice under cold water until the water runs clear. This removes excess starch and gives looser, fluffier grains. Put the rice and water in the rice cooker and start the appliance. The rice cooker will automatically switch to the keep-warm setting once the rice is cooked. After cooking, stir lime juice and cilantro through the rice.
Warm the tortilla wraps briefly in a dry frying pan over medium heat, about 30 seconds per side. Warm wraps are more pliable and less likely to tear when rolling.
Place a wrap flat on a cutting board. Spread a generous spoonful of rice, a portion of shredded beef, black beans, grated cheddar, sour cream and the diced tomato in the center of the wrap in that order. Keep at least 4 cm of the edges free so you can fold it closed properly.
Fold the sides of the wrap inward and then roll it up tightly from the bottom to the top, keeping the filling compact. Place the burrito seam-side down so it stays closed. Cut it in half if you like and serve immediately with avocado slices on the side.

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The low oven temperature of 160°C is no accident. At this temperature the connective tissue in the meat breaks down gradually without drying out. Higher temperatures work faster but make the meat tough and stringy in the wrong way. Check halfway through the braising time to see if there is still enough liquid in the pan. If not, add a splash of extra broth. For the rice: always rinse before use. That extra starch otherwise leads to clumpy rice, and a rice cooker does the rest of the work automatically so you can focus entirely on the meat.

The shredded beef is excellent for preparing ahead. Make a large batch and store it in a sealed container in the fridge for up to three days, or freeze it for up to three months. The meat tastes even better the next day as the flavors continue to develop. You can also fill the burrito with guacamole instead of fresh avocado, or replace the black beans with pinto beans. If you want it spicier, add extra chipotle or a splash of sriracha. For a lighter version, omit the cheese and sour cream and add more fresh salsa with tomato and red onion.