Description
Slow-roasted beef shoulder becomes tender and juicy before being shredded and combined with a rich green chile sauce, then wrapped in warm tortillas to create hearty smothered burritos packed with bold Southwestern flavor.
Ingredients
- 3½ pounds beef shoulder roast
- 1 tablespoon olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 2 cups roasted green chiles, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 large flour tortillas
- 1½ cups cooked rice
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 300°F (150°C).
- Pat the beef shoulder dry and rub with olive oil, salt, black pepper, cumin, paprika, garlic powder, and onion powder.
- Heat a Dutch oven over medium-high heat and sear the beef for 3–4 minutes per side until browned.
- Add 1 cup chicken broth, cover, and transfer to the oven.
- Roast for 3½ to 4 hours until the beef is very tender and easy to shred.
- Remove the beef and shred using two forks.
- For the green chile sauce, heat olive oil in a skillet over medium heat.
- Add the diced onion and cook about 5 minutes until soft, then add garlic and cook 1 minute.
- Stir in chopped green chiles, chicken broth, cumin, oregano, salt, and pepper.
- Simmer the sauce for 10–12 minutes until slightly thickened.
- Add the shredded beef to the sauce and mix until coated.
- Warm the tortillas.
- Add cooked rice to the center of each tortilla followed by the beef mixture and shredded cheese.
- Fold the sides and roll tightly into burritos.
- Place burritos on plates and spoon extra green chile sauce over the top.
- Garnish with sour cream and chopped cilantro before serving.
Notes
- Use chicken thighs instead of beef for a lighter shredded filling.
- Add chopped jalapeños or serrano peppers for extra heat.
- Top assembled burritos with extra sauce and cheese and bake for a cheesy smothered version.
- Serve the beef and sauce over rice for a burrito bowl variation.
- The shredded beef filling works well for tacos, enchiladas, or nachos.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 burrito
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg