Shredded Beef Burritos

Method7 steps · about 25 min

1. 1

   Step 1: Warm the eight tortillas in the microwave, working with four at a time for about 15 seconds, until pliable. Keep the warmed tortillas covered with a clean tea towel.

   Uses 8 large soft flour tortillas, about 26 cm

2. 2

   Step 2: Put one warm tortilla on the work surface and keep the others under the tea towel. Have the ready-cooked beef and sauce, ready-cooked red rice, drained corn, drained beans and shredded cheese ready to assemble.

   Uses All eight warmed tortillas

3. 3

   Step 3: For each of the eight tortillas, put a share of cheese in the middle, then ⅓ cup ready-cooked shredded beef with some of its sauce, a share of the drained corn (1 can) and beans, and ¼ cup ready-cooked red rice. Divide all the cheese, corn, beans and rice among the eight burritos. Refrigerate any unused beef and sauce promptly.

   Uses All eight prepared tortillas · All 1½–2 cups cheese, divided over eight tortillas · ⅓ cup shredded beef per burrito, plus its sauce, drawn from the 3–4 cup combined supply · ¼ cup cooked red rice per burrito; 2 cups in total · 1 can corn, labelled 400 g, drained · 1 can black beans, labelled 400 g, drained

4. 4

   Step 4: Fold in the sides and roll each tortilla into a burrito. Wrap in foil to hold its shape. For the fresh pan-cooked route, continue with the next step. For the freeze-ahead route, stop here and follow the make-ahead directions in the final step.

   Uses All eight filled tortillas, excluding any reserved beef and sauce

5. 5

   Step 5: For fresh serving, unwrap the foil and heat a skillet over medium heat. Put in as many burritos as fit comfortably and cook the first side for 4–5 minutes, checking from 4 minutes, until browned.

   First side of current burrito batch · 4 minUses Burritos for the first skillet batch; hold the remainder wrapped

6. 6

   Step 6: Turn the first batch and cook its second side for 4–5 minutes, checking from 4 minutes, until browned and the filling reaches 74°C / 165°F throughout. Continue as needed. Repeat the two sides for the remaining assembled burritos, adjusting the heat to avoid burning.

   Second side of current burrito batch · 4 minUses The current first-side batch · Any uncooked assembled burritos held for later batches

7. 7

   Step 7: Serve the freshly cooked burritos hot. For the separate freeze-ahead route, freeze the wrapped burritos after assembly in step 4, before skillet cooking. Bake a frozen burrito with its foil on at 180°C / 350°F for 40–45 minutes, until thoroughly hot, reaching 74°C / 165°F throughout; continue as needed. Alternatively thaw in the refrigerator and use the skillet method, or remove all foil before reheating in the microwave until thoroughly hot.

   Uses All eight finished fresh burritos, only for the fresh skillet route · Assembled burrito(s) chosen for freezing before skillet cooking