Made with low and slow cooked chuck roast, these burritos are packed with rich flavor and the perfect texture every time. Start with homemade Mexican shredded beef for one of the best beef recipes for weeknight dinners, meal prep, or feeding a crowd.
Load them up with salsa, guacamole, sour cream, or pico de gallo before serving.
Why Chuck Roast Is Best
Chuck roast is one of the best cuts of beef for shredded beef burritos because it has the ideal balance of fat and connective tissue. If you cook with chuck often, these chuck roast recipes are a great place to start.
Chuck roast can be cooked several different ways depending on the flavor and texture you want. My personal favorite method is oven roasted chuck roast because it creates tender, flavorful beef that shreds easily for burritos.
This is why chuck roast is commonly used for shredded beef tacos, burritos, and other popular Mexican recipes.
If you’re wondering which cuts work best for slow cooked shredded beef see this guide to the best cuts of beef for shredded beef.
How to Make Shredded Beef Burritos
Start by warming the shredded beef so the filling is hot before assembling the burritos. I’ve found that slightly warming the tortillas before rolling makes them much easier to fold without tearing.
Add rice, beans, shredded beef, cheese, and toppings to the center of each tortilla. Fold in the sides, fold over the piece closest to you and roll tightly. For a toasted version, consider making a quesadilla with shredded beef.
Filling Ideas
The toppings can completely change the flavor of these burritos. For a classic finish, add restaurant style salsa, guacamole, sour cream, or pico de gallo. For extra brightness and crunch, try pickled red onions, jalapeños, or shredded lettuce.
- Use Mexican rice, cilantro lime rice, or plain white rice.
- Tomatillo Salsa
- Black or pinto beans
- Shredded cheese
- Easy guacamole
Recipe Tips
After making shredded beef burritos countless times, these are the tips that consistently make the biggest difference. From keeping the beef juicy to rolling burritos that stay together, these simple techniques help create burritos with the best flavor, texture, and overall results every time.
- Warm the tortillas before filling so they fold more easily.
- Drain excess liquid from the shredded beef so the burritos don’t get soggy.
- Do not overfill the tortillas or they will be harder to roll.
- Place the cheese close to the warm beef so it melts slightly inside the burrito.
- Store leftover shredded beef burritos tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days. For best results, store wet toppings like sour cream, lettuce, and guacamole separately.
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Shredded Beef Burrito Variations
- Wet burritos: Place burritos in a baking dish, cover with enchilada sauce and cheese, then bake until bubbly.
- Crispy burritos: Toast the rolled burritos in a skillet with a little oil until golden brown.
- Breakfast burritos: Add scrambled eggs, potatoes, and cheese with the shredded beef.
- Burrito bowls: Skip the tortilla and serve the beef over rice with beans and toppings.
What To Serve With Burritos With Shredded Beef
These shredded beef burritos pair well with classic Mexican-inspired sides like street corn, tortilla chips, white queso, fresh guacamole, or a crisp cabbage slaw.
For a party-style spread, serve them alongside salsa, esquites, or a simple black bean salad.
Drink Pairings
These shredded beef burritos pair perfectly with refreshing Mexican-inspired drinks. A classic margarita, a citrusy Mexican mule, or a cold michelada all work well with the rich beef, beans, cheese, and toppings.
More Delicious Mexican Recipes
If you love bold Mexican flavors, try these popular recipes:
Mexican Shredded Beef Burrito
Ingredients
Chuck Roast
- 2½-3½ chuck roast
- 1½ tbsp vegetable oil (for slow cooker version only)
- 1 tbsp beef bouillon paste (*Note 1)
Spice Rub
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
Braising Liquid and Vegetables
- 1 cup beef consommé or stock (*Note 2)
- 1 10 oz can rotel (*Note 3)
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp dried Mexican oregano (*Note 4)
- 1 medium onion, thinly sliced
- 2 bay leaves
- salt, to taste
BURRITOS
- 6 flour tortillas, burrito size
- 3 cups shredded Monterey jack or pepper jack
OPTIONAL TOPPINGS
- 4-Ingredient Guacamole
- Mexican crema or sour cream
- pickled peppers
- salsa
Instructions
OVEN ROASTED SHREDDED BEEF
- In a small mixing bowl, add all the spice rub ingredients and stir to combine. Set aside.
- Move the oven rack to the top position and turn the oven broiler to high. (*Note 5)
- Pat dry the chuck roast with paper towels and coat with the beef bouillon paste. Evenly coat the roast with the spice rub, using your hands to press the spices into the paste, and transfer to a roasting pan. Save any excess spice rub (you'll use it later).
- Place the pan under the broiler and let the roast sear for 5-8 minutes, until the outside is dark brown and crusty. Keep your eyes on it, as it can quickly burn.
- Remove the roast from the oven and reduce the oven temperature to 300°F. Add the beef consommé, rotel, lime juice, brown sugar, oregano, and remaining spice rub to the pan. Use a small spatula to stir the ingredients together. Add the onions and bay leaves to the liquid.
- Tightly cover the roasting pan with aluminum foil and transfer the pan to the oven. Bake for 3½-4 hours, or until fork tender. Check at the 3½ hour mark, to see if it shreds easily with two forks. If not, bake for another 30 minutes, or until it does easily shred.
- Remove the roasting pan from the oven and let rest, still covered, for 10-15 minutes. When ready to serve, remove the foil and use two forks to shred the roast right into the juices.
- Give the shredded beef a final stir and taste, adding additional salt if needed. Drain the meat of excess liquid before using.
SLOW COOKER SHREDDED BEEF
- In a small mixing bowl, add all the spice rub ingredients and stir to combine. Set aside.
- Pat dry the chuck roast with paper towels and coat with the beef bouillon paste. Evenly coat the roast with the spice rub. Save any excess spice rub (you'll use it later).
- Heat the vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the beef and sear on all sides. Remove and transfer to the slow cooker.
- Add the beef consommé, rotel, lime juice, brown sugar, oregano, and remaining spice rub to the slow cooker. Use a spatula to stir the ingredients together. Add the onions and bay leaves to the liquid.
- Cover and cook on high for 3 ½ – 4 ½ hours or on low for 6-8 hours, or until the beef shreds easily with two forks.
- Use two forks to shred the beef directly in the slow cooker. Give the shredded beef a stir and taste, adding additional salt if needed.
- Cover and let cook on warm (or low) for a final 20 minutes. Drain the meat of excess liquid before using.
MAKE THE BURRITOS
- Warm a large skillet over medium heat. Lightly warm the tortillas for 10 to 15 seconds per side to make them easier to roll.
- Spread a thin layer of guacamole down the center of each tortilla. This helps hold the fillings together and keeps the burritos from getting soggy.
- Add about ¾ – 1 cup of shredded beef, followed by rice, shredded cheese, and any additional toppings like pico de gallo, salsa, or jalapeños.
- Fold in the sides of the tortilla, then fold the bottom edge over the filling and roll tightly into a burrito.
- Serve immediately with salsa, guacamole, sour cream, or your favorite Mexican-inspired toppings.