Beef Burritos
Ingredients
Shredded Beef
- 600 g beef brisket
- 1 tbsp vegetable oil
- 250 ml beef stock
- 4 cloves garlic peeled & smashed
- 2 bay leaves
- 1 cinnamon stick
- 2 guajillo chilies
- 1 tsp ground cumin
- 1 lime
- Salt to taste
Rice
- 200 g medium-grain rice
- 240 ml water
- Salt to taste
- 15 g butter
- 15 g coriander finely chopped
- 1 lime juice
Beans
- 15 g butter
- 1 onion sliced
- Salt to taste
- Pepper to taste
- 2 jalapenos thinly sliced
- 1 can black beans
- 2 tbsp Cholula hot sauce
- 3 rashers streaky bacon
Fajita Veggies
- 1 red bell pepper thinly sliced
- 1 sweet onion thinly sliced
- 2 jalapenos thinly sliced
- Salt to taste
- 2 garlic cloves finely chopped
Aioli Ingredients
- 110 g mayonnaise
- ½ tbsp smoked paprika
- 1 tbsp Cholula hot sauce
- 1 tbsp lime juice
- 1 garlic clove grated
- Salt to taste
Assembly
- 6 flour tortillas
Instructions
Shredded Beef
- Cut the beef into large chunks and season with salt. Heat the oil in a large pan over a high heat. In batches, sear the beef on all sides, around 3 mins per side.
- Place the seared beef into a slow cooker. Deglaze the pan with some of the beef stock and add to the slow cooker, followed by the garlic, bay leaves, cinnamon, chilis and cumin. Add the juice and the husks as well. Cook for 4 hours on high or 8 hours on low, checking occasionally and adding more broth if necessary.
- Remove the beef and shred it either by hand or with two forks. Add some of the cooking liquid back to the beef to ensure it is juicy. Season to taste with salt.
Rice
- Thoroughly wash the rice then add to a rice cooker with the water and cook.
- Once cooked, add salt to taste and butter. Stir until fully melted and incorporated.
- Add in finely chopped cilantro and the juice of one lime. Stir until combined.
Beans
- In a medium saucepan, melt the butter over a medium heat. Add in onion, salt, pepper, sliced jalapenos, and stir to coat with the butter.
- Let cook, stirring occasionally until vegetables begin to soften.
- Add in a can of black beans, hot sauce, and salt to taste. Stir until incorporated. Continue to cook, while stirring often, until everything is hot.
- In a separate cold pan, add bacon and set to medium heat. Let cook, turning until it's rendered fat and cooked through and crisp.
- Remove the bacon from the fat, drain with a paper towel, and once drained finely chop.
- Add chopped bacon to the beans and stir until incorporated.
Fajitas Vegetables
- In a medium bowl, toss together the sliced red bell pepper, sliced onion, and sliced jalapenos until evenly mixed.
- In the same pan the bacon was cooked in, heat until medium-high and add in the sliced veggies and season with salt.
- Cook tossing occasionally for 3-5 minutes or until lightly charred and just beginning to soften.
- Turn off the heat and add in chopped garlic, toss together, and season with salt to taste.
Aioli
- Add all ingredients into a medium bowl. Mix until thoroughly combined and incorporated.
Assembly
- On a warm tortilla, lay down a layer of rice, hot beans, generous amounts of beef, a drizzle of aioli, a layer of fajita veggies, a sprig of coriander and an optional grating of cheddar cheese.
- Grab the sides and fold towards the centre, grab the bottom and roll over the filling and over the folded insides nice and tight all the way up until fully wrapped.