Ingredients
Method
- Make the shredded beef in the Instant Pot (see note below for alternative cooking methods): Pat the 3 pounds of chuck roast chunks dry and season generously all over with salt. Heat 2 tablespoons of oil in the Instant Pot on the Saute function. Once the oil is hot sear the chuck roast on all sides until golden. Take your time with this step, it is the key to making it super flavorful.
- Add the chopped onion, 4 garlic cloves, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, the measured 1 tablespoon salt, 2 chipotles, 1 cup chicken broth, lime juice from 1 lime, and 2 bay leaves to the Instant Pot. Seal and pressure cook on HIGH for 1 hour, then naturally release for at least 30 minutes or until the beef shreds easily with a fork.
- Remove bay leaves. Transfer the beef to a cutting board and shred with two forks. Meanwhile, if the cooking liquid is thin, simmer it on medium-high heat for 5–10 minutes until reduced. Return the shredded beef to the pot and toss with the reduced sauce until glossy and well-coated. Taste and adjust seasoning. Beef can be made up to 5 days in advance. Let cool completely, then store in an airtight container in the fridge.
- Warm the rice and beans separately on the stove top or in the microwave until they are hot.
- Warm each flour tortilla in a dry skillet or dry pan over medium heat for about 20 seconds per side, this will keep the tortillas from cracking when you roll the.
- Build Each Burrito: In the lower third of a warm tortilla, layer:
- A spoonful of warm beans
- A spoonful of warm rice
- About 1/3 cup of the shredded beef
- A sprinkle of cheddar cheese (if using)
- A little Mexican crema or sour cream (if using)
- A spoonful of salsa
- A few slices of jalapeños or a few dashes of hot sauce (if using) - Fold in the sides, then roll from the bottom up, tucking the filling as you go.
- Place the burrito seam-side down in a dry pan over medium heat for 1–2 minutes per side or until golden and crisp. For a big batch, line them up on a baking sheet at 400°F for 8–10 minutes. Repeat with the remaining tortillas.
- Enjoy! Serve with more salsa, tortilla chips, fresh radishes, pickled jalapeños, and/or grilled spring onions
Nutrition
Notes
Alternative Cooking Methods:
Slow Cooker (Crockpot): Brown the beef in a skillet with oil over medium-high heat. Transfer beef to the slow cooker. Add all remaining beef ingredients (onions, spices, broth, etc.) to the slow cooker. Cover and cook on Low for 8–10 hours or High for 5–6 hours until the beef pulls apart effortlessly.Shred the meat and toss it back into the juices.
Stovetop (Dutch Oven): In a large Dutch oven, brown the beef in oil over medium-high heat. Add all other ingredients. Bring the liquid to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 3 to 3.5 hours. Check occasionally to ensure there is still liquid; add a splash of water or broth if it looks dry. Shred once tender and reduce the remaining sauce over medium heat before tossing the meat back in.