The Best Beef Burrito Recipe
About this recipe
If you're craving a beef burrito that's bursting with flavor, this recipe from Sam the Cooking Guy is a must-try. Featuring tender, shredded beef cooked to perfection in a pressure cooker, it's a step up from your average burrito. The combination of spices and fresh ingredients makes it a standout dish that you won't want to miss.
This burrito is not just about the beef; it's about building layers of flavor with Monterey Jack cheese, salsa verde, and a drizzle of red enchilada sauce. Perfect for meal prep or feeding a crowd, this recipe is designed to impress.
Ingredient notes
- 1 kg of chuck roast is approximately 3 pounds.
- You can substitute the shishito pepper with another mild pepper if needed.
Tips from SAM THE COOKING GUY’s video
- Searing the beef before pressure cooking enhances the flavor by adding color and texture.
- Allowing the pressure cooker to naturally release pressure for about 15 minutes after cooking helps keep the beef tender and juicy.
- Warm the tortillas slightly to make them pliable for easier rolling.
Good to know
- How long does it take to make this beef burrito?
- The total time for this recipe is about 2 hours.
- How many burritos does this recipe yield?
- This recipe serves 4.
- What can I use instead of shishito peppers?
- You can substitute shishito peppers with another mild pepper if needed.
- What is the best way to warm the tortillas?
- Warm the tortillas slightly to make them pliable for easier rolling.
No life story here — the video and the recipe are the whole point. All credit to SAM THE COOKING GUY: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the chuck roast into three pieces and season lightly with oil.
- 2
Sear the beef pieces in a pressure cooker on the sauté setting until browned on all sides.
- 3
Remove the beef and add diced red pepper, green pepper, yellow onion, beef broth, minced chipotle, garlic powder, cumin, chipotle chili powder, oregano, and kosher salt to the pressure cooker.
- 4
Return the beef to the pressure cooker and add chopped shishito peppers. Mix everything together.
- 5
Seal the pressure cooker and cook on high pressure for 1 hour, then allow for natural pressure release for about 15 minutes.
- 6
Open the pressure cooker and shred the beef with tongs until it is fully pulled apart and tender.
- 7
Warm the tortillas slightly to make them pliable.
- 8
Assemble the burrito by placing shredded beef, Monterey Jack cheese, and salsa verde on a tortilla.
- 9
Roll the burrito tightly, folding in the sides as you go.
- 10
Brush the burrito with oil and place seam side down in a hot pan to crisp on both sides.
- 11
Heat the red enchilada sauce in a separate pot.
- 12
Plate the burrito and pour enchilada sauce around it, then top with sour cream, additional salsa verde, cheese, and cilantro.
Heads up — we had to guess a little:
- The quantity of chuck roast is inferred based on typical serving sizes for burritos.
Credit where it’s due: this recipe was transcribed from SAM THE COOKING GUY’s original video on YouTube. Follow them there — it’s their dish.
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