Braised Beef Nacho Burritos
- Prep Time 30 MINS
- Cook Time 2H 0 MINS
- Total Time 2H 30 MINS
- 1 cup Ricos Gourmet Nacho Cheddar Cheese
- 2-2½ lb beef chuck roast, trimmed of fat
- 2 tsp cumin
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tbsp vegetable oil
- ½ cup onion, chopped
- 1 jalapeño pepper, diced
- 4 garlic cloves, minced
- 1 tbsp flour
- 3½ cups beef broth
- ¼ cup fresh cilantro
- 8 burrito-sized flour tortillas
- 2 cups cilantro lime rice, prepared (we used a boxed rice mix)
- 1 can black beans, rinsed and drained
- 2 cups pico de gallo
- 1 cup cilantro, chopped
Preheat oven to 375 °F.
In a large Dutch oven, heat vegetable oil over medium high heat.
Mix together cumin, salt and pepper in a small bowl and rub all over chuck roast.
Place chuck roast into Dutch oven and brown on all sides for 4-5 minutes per side. Remove roast and place onto a plate.
Add onion, jalapeno and garlic into Dutch oven and sauté until softened, 5-6 minutes. Stir in flour and allow to cook for 1 minute. Slowly whisk in beef broth and stir in cilantro. Place beef back into the Dutch oven and bring to a boil.
Place Dutch oven into oven and bake for 1 hour. Remove from oven, turn beef over and return to oven for 1 additional hour.
Transfer beef to a cutting board. Slice meat against the grain, or shred with a fork.
Heat each tortilla in microwave for 30 seconds so they are pliable.
Evenly distribute rice, black beans, beef, pico de gallo and cilantro down the center of each burrito. Pour Ricos Gourmet Nacho Cheese over the top.
Fold opposite edges of each tortilla up and over filling. Starting from the edge closest to you, tightly roll up tortilla to enclose filling.