Prep Time: 25 minutes
Cook Time: 3 hours (or 45 minutes in a pressure cooker)
Total Time: 3 hours 25 minutes
Servings: 6 large burritos

Ingredients

For the Shredded Beef

2½ lbs (1.1 kg) chuck roast

2 tbsp vegetable oil

1 medium onion, sliced

5 garlic cloves, minced

2 cups beef broth

1 tbsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

1 tsp Mexican oregano

½ tsp black pepper

1½ tsp salt

2 bay leaves

Creamy Queso Sauce

2 tbsp butter

2 tbsp flour

1½ cups whole milk

2 cups shredded Monterey Jack cheese

½ cup shredded cheddar cheese

½ tsp garlic powder

Salt and pepper to taste

Burritos

6 large flour tortillas (12-inch)

2 cups Mexican rice

1½ cups refried beans

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Fresh Toppings

2 cups shredded lettuce

2 Roma tomatoes, diced

¼ cup diced white onion

¼ cup chopped cilantro

Sour cream

Lime wedges

Jalapeños (optional)

Instructions

Step 1 – Cook the Beef

Pat the beef dry and season with salt and pepper.

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

Sear the beef 3–4 minutes per side until deeply browned.

Remove the beef.

In the same pot cook onions for 5 minutes.

Add garlic and cook for 30 seconds.

Stir in tomato paste and cook 1 minute.

Add:

beef broth

cumin

paprika

chili powder

oregano

bay leaves

Return beef to the pot.

Cover and cook:

Oven: 325°F (163°C) for 3 hours

OR Pressure Cooker: 45–50 minutes

The beef should shred easily.

Remove beef and shred with two forks.

Return shredded beef to the cooking juices.

Step 2 – Make the Queso Sauce

Melt butter.

Whisk in flour.

Cook 1 minute.

Slowly whisk in milk.

Cook until slightly thick.

Add cheeses gradually.

Season with garlic powder, salt and pepper.

Keep warm.

Step 3 – Warm Tortillas

Heat tortillas for 20–30 seconds on each side until soft.

Step 4 – Assemble Burritos

Spread:

refried beans

Mexican rice

shredded beef

Monterey Jack

cheddar

Fold in the sides.

Roll tightly.

Step 5 – Bake

Place burritos seam-side down in a baking dish.

Pour queso sauce over the top.

Sprinkle extra cheese.

Bake at:

375°F (190°C)

for 20–25 minutes

until bubbly and lightly golden.

Step 6 – Serve

Top with:

shredded lettuce

diced tomatoes

onion

cilantro

Serve with:

sour cream

lime wedges

salsa roja

guacamole

Homemade Mexican Rice

Ingredients

2 cups long-grain rice

2 tbsp vegetable oil

½ onion

2 garlic cloves

2 cups chicken broth

1 cup tomato sauce

1 tsp salt

Instructions

Toast rice in oil until golden.

Blend onion, garlic, tomato sauce and broth.

Pour into rice.

Season.

Cover.

Cook 18–20 minutes.

Fluff before serving.

Refried Beans

Ingredients

2 cans pinto beans (or 3 cups cooked)

2 tbsp bacon grease or oil

½ onion

2 garlic cloves

Salt

Pepper

Instructions

Cook onion until soft.

Add garlic.

Add beans with a little liquid.

Mash while simmering.

Cook until creamy.

Homemade Salsa Roja

5 Roma tomatoes

3 dried guajillo chilies

2 garlic cloves

¼ onion

Salt

Boil tomatoes and chilies.

Blend until smooth.

Simmer 10 minutes.

Tips

Chuck roast gives the juiciest shredded beef.

Let the beef rest in its juices for 15 minutes before assembling.

Use freshly shredded cheese for the smoothest melt.

Warm tortillas before rolling to prevent cracking.

For an authentic homemade flavor, prepare the burritos a few hours ahead and bake just before serving.

This recipe yields the rich, cheesy, saucy homemade Mexican shredded beef burrito shown in the reference image, with tender slow-cooked beef, creamy queso, fluffy Mexican rice, and classic fresh toppings.