Entree: Mexico – Chihuahua & Northern Mexico – Burritos de Deshebrada (Flour tortillas filled with slow-cooked shredded beef, refried beans, cheese, and salsa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) beef chuck roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 dried ancho chiles or guajillo chiles, stems and seeds removed
- 14 oz (400 g) can diced tomatoes
- 2 cups (480 ml) beef broth
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 large flour tortillas (10–12 inch)
- 1 1/2 cups (375 g) refried beans, warmed
- 2 cups (200 g) shredded Chihuahua or Oaxaca cheese
- 1/2 cup (15 g) chopped fresh cilantro
- 2 limes, cut into wedges
- 1 cup (240 g) salsa roja or pico de gallo
- Optional: pickled jalapeños and sliced radishes for serving

Instructions

1. Rehydrate chiles: place dried chiles in a bowl and cover with hot water for 15 minutes, then drain and remove remaining seeds; puree chiles with the diced tomatoes until smooth.
2. Season beef roast with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp oil in a heavy Dutch oven over medium-high heat; brown roast on all sides, about 3–4 minutes per side. Transfer roast to a plate.
3. Add sliced onion to the pot and sauté 5 minutes until softened; add garlic and cook 1 minute more.
4. Return beef to the pot, pour in the tomato‑chile puree and 2 cups beef broth. Stir in cumin, oregano and bay leaves. Bring to a simmer, cover, and reduce heat to low.
5. Braise gently until beef is fork-tender and shreds easily, about 2 to 2 1/2 hours. Check once and add a splash of water or broth if liquid reduces too much.
6. Remove beef to a cutting board and shred with two forks. Return shredded beef to the pot and simmer uncovered 10–15 minutes to concentrate flavors; adjust salt and pepper to taste. Discard bay leaves.
7. Warm refried beans and tortillas: heat beans in a small saucepan or microwave. Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven until pliable.
8. Assemble burritos: spread about 3–4 tbsp (45–60 ml) warm refried beans down the center of each tortilla, top with 1/2 cup (115 g) shredded deshebrada, 1/4 cup (50 g) shredded cheese, salsa, and cilantro.
9. Fold sides and roll burritos tightly. Optionally toast seam-side down in a lightly oiled skillet until golden and cheese is melted, about 1–2 minutes per side.
10. Serve immediately with lime wedges, extra salsa, pickled jalapeños and radishes on the side.