HOW TO MAKE BEEF BURRITO RECIPES

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., If desired, serve filling (using tongs) on tortillas for burritos or tacos and add toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Pierce the soft flour tortillas package and warm it in the microwave for 35-45 seconds.
• Using the back of a spoon, spread a thin layer of the refried beans over each tortilla, almost to the edge. The refried beans help to hold the ingredients and tortillas together.
• Add cooked rice, again spreading with the back of a spoon, leaving a gap of about 3cm from the edge of the tortilla.
• On top of the rice, add sliced avocado forming a rectangular shaped “column”. Fresh ingredients like lettuce, red cabbage, or tomato work great, too.
• Use a fork to shred the leftover chicken into bite-sized chunks and layer on top of the column of avocado.
• Alternatively, to prepare uncooked chicken, place oil in large frying pan over a medium heat, add the chicken and cook until the meat is golden in colour no longer be pink inside.
• Spoon a dollop of salsa on top of the chicken and sprinkle grated cheese on top of the salsa.
• Now it’s time to roll the burrito – watch our video below to find out how!
• Serve with crisps, tortilla chips, or even French fries.
• For a more authentic style, wrap the burrito in foil – perfect for packed lunches or on the go.