Beef Burritos (Juicy, Flavor-Packed & Easy)
Looking for a restaurant-quality beef burrito you can make at home in Canada or the USA on a weeknight? This version nails the balance: juicy, well-seasoned beef, a creamy-lime sauce, a quick marinated slaw that stays crisp (not watery), and just enough rice or beans to hold everything together without turning the tortilla soggy. We also pan-toast the burritos so they’re golden and lightly crunchy on the outside, while the cheese melts inside. Super nickel.
Based on my YouTube video — with a few smart tweaks I made after publishing to improve seasoning, moisture, and structure.
Why You’ll Love It
- Juicy, not dry: A quick spice blend + a splash of stock/tomato paste keeps the beef succulent.
- Balanced & bright: The slaw is zesty but not harsh (lime + a touch of oil).
- Holds together: A little rice or refried beans gives classic burrito structure.
- Family-friendly heat: Bird’s eye chili is optional; you control the kick.
- Make-ahead friendly: Slaw and sauce can chill for up to a day.
Ingredients (Imperial & Metric)
Beef Filling (serves 4–5 burritos)
- 1.3 lb (600 g) beef shoulder or sirloin, cut into thin strips
- 1 tbsp neutral oil (15 ml)
- 3–4 garlic cloves, finely chopped
- 1 tsp fine salt (7 g), plus more to taste
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp sweet or smoked paprika
- ½ tsp dried oregano
- ¼ tsp chili flakes or 1 small bird’s eye chili, minced (optional)
- 1 tbsp tomato paste (15 g)
- ¼ cup beef stock or water (60 ml)
Quick Slaw
- 3 cups finely shredded red cabbage (about 300 g)
- 1½ cups grated carrots (about 150 g)
- 1 cup corn kernels, drained (150 g)
- Juice of 1 to 1½ limes (2–3 tbsp / 30–45 ml), to taste
- 2 tbsp olive oil (30 ml)
- ½ tsp fine salt, or to taste
- Freshly ground pepper, to taste
Creamy Lime Sauce
- 1 cup sour cream (200 g)
- Juice of ½ lime (1 tbsp / 15 ml)
- 1 small garlic clove, very finely minced or grated
- 1–2 tbsp chopped cilantro (optional)
- Pinch of salt
To Assemble
- 4–5 large flour tortillas, 10–12 in (25–30 cm)
- 1½–2 cups cooked rice or 1½–2 cups refried beans (250–300 g)
- 1½–2 cups low-moisture mozzarella, Monterey Jack, or cheddar, shredded (150–200 g)
- Lime wedges, hot sauce (optional)
Internal Temperature Tip: For food safety, cooked beef pieces should reach 63 °C / 145 °F minimum; for well-done bite-size beef in burritos, you’ll typically be above that.
Step-by-Step Instructions
1) Make the Slaw (5 minutes)
Add cabbage, carrots, and corn to a bowl. Season with salt and pepper. Add lime juice and olive oil. Toss, then lightly massage to soften without bruising. Taste and adjust acidity/salt. Refrigerate to marinate while you prep the rest.
2) Stir the Sauce (2 minutes)
Whisk sour cream, lime juice, garlic, cilantro (if using), and a pinch of salt until smooth. Refrigerate.
3) Cook the Beef (8–10 minutes)
Heat a large skillet over medium-high. Add oil, then the beef strips. Sear until browned. Add garlic, salt, pepper, cumin, paprika, oregano, and optional chili; cook 30–60 seconds. Stir in tomato paste and stock; simmer 1–2 minutes until glossy and lightly reduced. The beef should be juicy, coated, and well-seasoned.
4) Warm Tortillas & Prep Fillers
Warm tortillas briefly in a dry pan or microwave so they’re pliable. Heat rice or beans if cold.
5) Assemble
For each burrito: spread 2–3 tbsp sauce down the center. Add ⅓–½ cup beef, ¼–⅓ cup rice or beans, a handful of slaw, and ¼–⅓ cup cheese. Fold sides in, then roll up tightly from the bottom.
6) Pan-Toast (the restaurant finish)
Heat a clean skillet over medium-high. Place burritos seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese melts. Slice and serve with extra sauce and lime.
Pro Tips
- Don’t flood the slaw: Too much lime makes it soggy. Start with 1 tbsp, add more to taste.
- Control moisture: Rice/beans absorb excess juices so your tortilla doesn’t split.
- Cheese choice matters: Low-moisture mozzarella or Jack melts evenly without leaking water.
- Heat management: Toast on medium-high so the outside doesn’t burn before the center heats through.
Substitutions & Variations
- Beef: Swap in chicken thighs, pork shoulder, or plant-based crumbles (season exactly the same).
- Rice vs. Beans: Use either, or both in smaller amounts. Cauliflower rice works for lighter burritos.
- Cheese: Cheddar, Jack, Oaxaca (if you have it), or a blend.
- Sauce: Greek yogurt in place of sour cream; add chipotle or smoked paprika for a smoky note.
- Slaw: Green cabbage works; add thin-sliced bell peppers or red onion if you like.
Serving Ideas & Pairings
Try these sides and sauces from the site to round out a burrito night:
- Rice Pilaf (Fluffy Stovetop)
- Homemade Ranch Dressing (great as a cool dip)
- Traditional Caesar Dressing
FAQ
Can I make the filling ahead?
Yes. Cook the beef and refrigerate up to 3 days or freeze up to 2 months. Rewarm gently with a splash of stock.
Rice or beans — which is better?
For structure, either works. Beans give creaminess; rice gives fluff and absorbs sauces. Many taquerias use both in smaller amounts.
How do I prevent soggy burritos?
Keep slaw balanced (acid + oil), don’t over-sauce, and always toast the rolled burrito seam-side down first to seal.
What tortillas are best?
Large 10–12 in (25–30 cm) flour tortillas. Warm them to avoid cracking.
Is the chili necessary?
No. Skip it for mild, or add more for heat.
Beef Burritos (Juicy, Flavor-Packed & Easy)
Ingredients
Beef Filling (serves 4–5 burritos)
- 1.3 lb 600 g beef shoulder or sirloin, cut into thin strips
- 1 tbsp neutral oil 15 ml
- 3 –4 garlic cloves finely chopped
- 1 tsp fine salt 7 g, plus more to taste
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp sweet or smoked paprika
- ½ tsp dried oregano
- ¼ tsp chili flakes or 1 small bird’s eye chili minced (optional)
- 1 tbsp tomato paste 15 g
- ¼ cup beef stock or water 60 ml
Quick Slaw
- 3 cups finely shredded red cabbage about 300 g
- 1½ cups grated carrots about 150 g
- 1 cup corn kernels drained (150 g)
- Juice of 1 to 1½ limes 2–3 tbsp / 30–45 ml, to taste
- 2 tbsp olive oil 30 ml
- ½ tsp fine salt or to taste
- Freshly ground pepper to taste
Creamy Lime Sauce
- 1 cup sour cream 200 g
- Juice of ½ lime 1 tbsp / 15 ml
- 1 small garlic clove very finely minced or grated
- 1 –2 tbsp chopped cilantro optional
Pinch of salt
- To Assemble
- 4 –5 large flour tortillas 10–12 in (25–30 cm)
- 1½ –2 cups cooked rice or 1½–2 cups refried beans 250–300 g
- 1½ –2 cups low-moisture mozzarella Monterey Jack, or cheddar, shredded (150–200 g)
- Lime wedges hot sauce (optional)
Instructions
- Add cabbage, carrots, and corn to a bowl. Season with salt and pepper. Add lime juice and olive oil. Toss, then lightly massage to soften without bruising. Taste and adjust acidity/salt. Refrigerate to marinate while you prep the rest.
- Whisk sour cream, lime juice, garlic, cilantro (if using), and a pinch of salt until smooth. Refrigerate.
- Heat a large skillet over medium-high. Add oil, then the beef strips. Sear until browned. Add garlic, salt, pepper, cumin, paprika, oregano, and optional chili; cook 30–60 seconds. Stir in tomato paste and stock; simmer 1–2 minutes until glossy and lightly reduced. The beef should be juicy, coated, and well-seasoned.
- Warm tortillas briefly in a dry pan or microwave so they’re pliable. Heat rice or beans if cold.
- For each burrito: spread 2–3 tbsp sauce down the center. Add ⅓–½ cup beef, ¼–⅓ cup rice or beans, a handful of slaw, and ¼–⅓ cup cheese. Fold sides in, then roll up tightly from the bottom.
- Heat a clean skillet over medium-high. Place burritos seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese melts. Slice and serve with extra sauce and lime.
Video
Notes
Pro Tips
- Don’t flood the slaw: Too much lime makes it soggy. Start with 1 tbsp, add more to taste.
- Control moisture: Rice/beans absorb excess juices so your tortilla doesn’t split.
- Cheese choice matters: Low-moisture mozzarella or Jack melts evenly without leaking water.
- Heat management: Toast on medium-high so the outside doesn’t burn before the center heats through.
Substitutions & Variations
- Beef: Swap in chicken thighs, pork shoulder, or plant-based crumbles (season exactly the same).
- Rice vs. Beans: Use either, or both in smaller amounts. Cauliflower rice works for lighter burritos.
- Cheese: Cheddar, Jack, Oaxaca (if you have it), or a blend.
- Sauce: Greek yogurt in place of sour cream; add chipotle or smoked paprika for a smoky note.
- Slaw: Green cabbage works; add thin-sliced bell peppers or red onion if you like.
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