Shredded Beef and Egg Burritos

Experience the rich flavors of northern Mexico with these Shredded Beef and Egg Burritos, a traditional dish from Chihuahua. Ideal for a hearty breakfast or a filling main course, these burritos combine tender shredded beef with fluffy scrambled eggs, all wrapped in a warm flour tortilla.

Ingredients

🥚 2 Eggland's Best Eggs, cracked and scrambled
🥩 1 pound Flank Steak, cut into 1 to 1.5-inch chunks
💧 Water, enough for boiling beef
🧅 1 White Onion, half added to beef, half finely chopped
🧄 3 Garlic Cloves
🍃 2 Bay Leaves
🛢️ 2 tablespoons of Cooking Oil
🌶️ 1 Serrano Pepper, finely chopped
🌶️ 1 Jalapeño Pepper, finely chopped
🍅 1 pound Roma Tomatoes, diced
🧂 Salt, about 1 teaspoon
⚫ Black Pepper, about 1/2 teaspoon
🌯 4 Flour Tortillas

Instructions

1- Prepare the Beef:

• Cut the flank steak into chunks.
• Place it into a red enameled cast iron dutch oven with water.
• Add half a white onion, garlic cloves, and bay leaves.
• Bring to a boil, reduce the heat, and let simmer for 1 to 1.5 hours until the meat is tender.

2- Strain and Shred Beef:

• Remove the beef mixture from the pot.
• Discard the onion, garlic, and bay leaves.
• Strain the beef with a metal colander.
• Let it cool slightly before shredding by hand.

3- Prepare the Vegetable Base:

• Heat cooking oil in a beige enameled cast iron pot.
• Add the remaining chopped onion and sauté until softened.

4- Add Peppers and Tomatoes:

• Stir in the serrano and jalapeño peppers, cooking until softened.
• Add the diced tomatoes and cook until they start to break down.

5- Season and Combine:

• Season the mixture with salt and pepper.
• Add the shredded beef and combine thoroughly.

6- Cook Eggs:

• On a black non-stick frying pan, place a portion of the deshebrada mixture.
• Scramble the eggs in a clear glass bowl, season with salt and pepper.
• Pour over the mixture and cook until the eggs are set.

7- Heat Tortillas:

• On a preheated comal, warm the flour tortillas until they puff and become pliable.
• Keep them warm in a towel.

8- Assemble Burritos:

• Place the beef and egg mixture on a tortilla.
• Roll it tightly into a burrito.

Prep Time: 30 minutes
Cook Time: 1.5 hours
Total Time: 2 hours
Servings: 4
Equipment: Woven Basket, Red Enameled Cast Iron Dutch Oven, Flexible Blue Cutting Mat, Briesemeister Solingen Oliva Line Chef's Knife, Metal Colander, Light Blue Bowl, Beige Enameled Cast Iron Pot, Brown Ceramic Oil Pourer, Wooden Cutting Board, Wooden Spoon, Small Black Bowls, Clear Glass Bowl, Fork, Black Non-Stick Frying Pan, Metal Spatula, Comal (Griddle), Red and Orange Striped Towel, Decorative Plate

Cooking Tips

• Slow Cooking: Ensures tender, easy-to-shred beef.
• Nutrient-Rich Eggs: Use Eggland's Best eggs for added vitamins.
• Tortilla Tips: Proper heating on a comal results in soft, perfect tortillas.
• Serve the burritos immediately while they're warm for the best experience. Consider pairing with classic Mexican sides or enjoy them alone as a complete meal.

#burritos #mexicanfood #breakfast #comfortfood #tradition

Pati Jinich: https://www.youtube.com/@patijinich

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Shredded Beef and Egg Burritos