Shredded Beef Burritos recipe for Ramadan by morEwish

Beef Burritos make the perfect entrée for any occasion! Tortillas filled with super tasty seasoned sheredded beef and other fillings of choice. These Burritos are a brilliant freezer standby because they are just as good made fresh or frozen then reheated. Its a hearty recipe that is great for crowd! I mean, who doesn’t love Mexican food?

Shredded Beef Burritos is a recipe that can be made ahead of time and pulled together whenever you’re ready. All that’s left is throwing a few toppings, diced tomatoes, salsa, sour cream, cilantro, extra cheese, and maybe some onions, on top.

If you want to make it a Mexican meal add cheesy spanish rice or zesty cilantro lime rice either one taste amazing with the burritos.

You can get creative and make all kinds of delicious meals with your Mexican shredded beef – tacos, obviously, burritos, or even better, burrito bowls. I added a little bit of desi touch to this shredded beef and recently made a beef puffs or turnovers, they are great for iftar. You might even want to stash some of this beef in your freezer for a lazy rainy day. 

Once you get the burritos filled and rolled. Roll burritos individually in aluminum foil. Then refrigerate or freeze them for later. Misting burritos with baking spray helps create a crispy outside on the burritos. Burritos can also be set in a baking dish, covered with cheese and baked. Or smother burritos with enchilada sauce, cheese, and bake.

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Ingredients: 

3 garlic cloves, minced
1 serrano chile,  minced

1 tablespoon soy sauce,

1 tablespoon Worcestershire sauce
2 tablespoons water
4 tablespoons fresh lime juice
1 teasppon salt and 

1/2 teaspoon freshly ground black pepper
1/2 cup olive oil


1 (2 to 3-pound) skirt steak/ iron steak, trimmed and cut into pieces
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion
1 cup diced red bell pepper
2 serrano chiles, minced
1 cup beef broth/ water
1 can diced tomatoes with juice
1/2 teaspoon dried oregano
12 (6-inch) flour tortillas