These homemade burritos are filled with tender slow-cooked shredded beef, buttery potatoes, onions, and roasted peppers, all wrapped in warm flour tortillas and lightly toasted until golden. They’re a comforting Mexican family favorite that’s perfect for meal prep, lunch, or dinner.

Recipe Information

Prep Time: 25 minutes

Cook Time: 3½ hours

Total Time: 3 hours 55 minutes

Servings: 10 burritos

Ingredients

For the Shredded Beef

3 lbs beef chuck roast

2 tablespoons vegetable oil

1½ teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon smoked paprika

For the Cooking Liquid

1 large white onion, sliced

6 garlic cloves

2 Roma tomatoes, chopped

2 cups beef broth

2 bay leaves

2 tablespoons tomato paste

Filling

2 medium Yukon Gold potatoes, peeled and diced

1 poblano pepper, diced

1 jalapeño, diced (optional)

1 tablespoon vegetable oil

Salt and pepper to taste

Burritos

10 large flour tortillas

Refried beans (optional)

Shredded Chihuahua, Oaxaca, or Monterey Jack cheese (optional)

Butter or oil for toasting

Instructions

Step 1: Sear the Beef

Pat the chuck roast dry and season with:

Salt

Pepper

Garlic powder

Onion powder

Cumin

Mexican oregano

Smoked paprika

Heat oil in a Dutch oven over medium-high heat.

Sear the roast for 4–5 minutes per side until deeply browned.

Remove from the pot.

Step 2: Slow Cook

In the same pot, sauté the onion and garlic for about 3 minutes.

Add the tomatoes and tomato paste.

Pour in the beef broth.

Return the roast to the pot and add the bay leaves.

Cover and simmer on low for 3–3½ hours, or until the beef is fall-apart tender.

Shred the beef with two forks and mix it back into the cooking juices.

Step 3: Cook the Potatoes

Heat 1 tablespoon of oil in a skillet.

Cook the diced potatoes for about 10 minutes until tender and lightly browned.

Add the poblano and jalapeño.

Season lightly with salt and pepper.

Cook for another 5 minutes.

Fold the potato mixture into the shredded beef.

Step 4: Assemble the Burritos

Warm the flour tortillas until pliable.

Spread a thin layer of refried beans if using.

Add a generous scoop of the shredded beef and potato filling.

Top with shredded cheese if desired.

Fold in the sides and roll tightly into burritos.

Step 5: Toast

Place the burritos seam-side down in a dry skillet or lightly buttered griddle.

Toast for 2–3 minutes per side until golden brown and slightly crisp.

Chef’s Tips

Chuck roast provides the juiciest shredded beef.

Leave a little of the cooking juices mixed into the meat to keep every bite moist.

Yukon Gold potatoes hold their shape and develop a buttery texture.

Toasting the burritos creates a lightly crisp exterior while keeping the filling tender.

Storage

Refrigerator: Up to 4 days.

Freezer: Wrap individually and freeze for up to 3 months.

Reheat: Warm in a skillet or air fryer for the best texture.

Serving Suggestions

Serve these homemade burritos with:

Mexican rice

Refried beans

Salsa roja

Salsa verde

Guacamole

Pico de gallo

Pickled jalapeños

Mexican crema

Lime wedges

Final Thoughts

These Authentic Mexican Slow-Cooked Beef & Potato Burritos are packed with juicy shredded beef, tender potatoes, and bold traditional flavors wrapped in warm flour tortillas. Simple, hearty, and perfect for feeding a family, they’re a true homemade Mexican comfort food that tastes even better the next day.