Grammy's Kitchen · Burritos · Shredded Beef Burritos
One of 111 burritos recipes we measured
13 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 67% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 large extra soft flour tortillas ((10"/26cm)) | |
| 198 g | 1 1/2 to 2 cups shredded cheese ((I used Monterey Jack)) |
| 3 to 4 cups Mexican Shredded Beef plus sauce (, tossed or separated (Note 1)) | |
| 370 g | 2 cups Mexican Red Rice |
| 400 g | 400g/14oz can corn kernels (, drained) |
| 400 g | 400g/14oz can black beans (, drained) |
Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made 2 batches of freezer burritos now, but using your pork carnitas recipe. They are just the best thing for lunches! I will tell anyone who will listen how amazing they are, just ask my husband. My favourite way to reheat them is straight out of ” — a cook, 5.0★
“Made this tonight. Made 15 burritos and had a whole plate of rice left over! Will halve the rice next time. Meat was lovely. I reduced the sauce till it was nice and thick and added a little corn flour. I then mixed it all together. Interested to see what they” — a cook, 5.0★