How long does the beef take to cook?

The beef chuck roast typically requires 2–3 hours of slow cooking until it shreds easily with a fork. Cooking time depends on size and your stovetop or slow cooker method.

Can I assemble the burritos ahead of time?

Yes. Assemble burritos up to 4 hours ahead, wrap tightly in plastic wrap, refrigerate, then fry just before serving. Do not freeze assembled burritos before frying, as they may split.

What oil temperature is best for frying?

Heat oil to 350–375°F (175–190°C). Too cool and the tortilla will absorb excess oil; too hot and the exterior burns before the filling heats through.

How do I prevent the burritos from leaking while frying?

Roll them tightly, tuck in all edges securely, and seam-side down in the oil. Fry seam-side down first to seal the tortilla.

Can I bake these instead of frying?

Yes. Brush assembled burritos with oil and bake at 400°F (200°C) for 20–25 minutes until golden, turning halfway. They won't be as crispy but remain satisfying.

Fried Shredded Beef Burritos with Homemade Filling

Name: Fried Shredded Beef Burritos with Homemade Filling
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2.5 lb beef chuck roast; 1 tbsp paprika; 1 tsp freshly ground black pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp salt; 2 tbsp olive oil; 1/2 large white onion, roughly chopped; 1 tsp chicken bouillon powder; 3 cups water; 1 green bell pepper, sliced; 1 medium white onion, sliced; 2 tbsp olive oil, for veggies; 1 tsp garlic powder, for shredded beef; 1 tsp onion powder, for shredded beef; 1 tsp paprika, for shredded beef; 8 large burrito-size flour tortillas; 2 cups cooked Mexican rice; 2 cups shredded Mexican cheese blend, divided; 1/2 cup vegetable oil, for frying; 1 cup shredded iceberg lettuce, for topping; 2 tomatoes, diced, for topping; Mexican crema, for topping, to taste; Salsa, for topping, to taste; 1 roasted jalapeño, for serving

CookOSBeta

Fried Shredded Beef Burritos with Homemade Filling | CookOS

Ingredients

2.5 lb beef chuck roast
1 tbsp paprika
1 tsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
2 tbsp olive oil
1/2 large white onion, roughly chopped
1 tsp chicken bouillon powder
3 cups water
1 green bell pepper, sliced
1 medium white onion, sliced
2 tbsp olive oil, for veggies
1 tsp garlic powder, for shredded beef
1 tsp onion powder, for shredded beef
1 tsp paprika, for shredded beef
8 large burrito-size flour tortillas
2 cups cooked Mexican rice
2 cups shredded Mexican cheese blend, divided
1/2 cup vegetable oil, for frying
1 cup shredded iceberg lettuce, for toppingoptional
2 tomatoes, diced, for toppingoptional
Mexican crema, for topping, to tasteoptional
Salsa, for topping, to tasteoptional
1 roasted jalapeño, for servingoptional

25 Ingredients

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Instructions

1
Season the beef roast generously on all sides with paprika, black pepper, garlic powder, onion powder, and salt. Rub the seasonings into the meat.
2
Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until well browned.
3
Place the chopped onion in the bottom of a slow cooker. Add the seared beef roast on top.
4
In a measuring cup, dissolve the chicken bouillon powder in 3 cups of water. Pour the liquid into the slow cooker around the beef.
5
Cover the slow cooker and cook on high for 6 hours, or until the beef is fall-apart tender.
6
Towards the end of the cooking time, slice the green bell pepper and the remaining white onion.
7
Heat 2 tablespoons of olive oil in a skillet and sauté the sliced onion and bell pepper until softened. Set aside.
8
Once cooked, remove the beef from the slow cooker and place it in a large bowl. Shred the beef using two forks.
9
Season the shredded beef with an additional teaspoon each of garlic powder, onion powder, and paprika. Mix well to combine.
10
Warm a large flour tortilla. Place a portion of the shredded beef in the center.
11
Top the beef with a spoonful of cooked Mexican rice, some of the sautéed peppers and onions, and a sprinkle of shredded cheese.
12
Fold the sides of the tortilla in, then roll it up tightly to form a burrito. Repeat with the remaining ingredients.
13
Heat vegetable oil in a large skillet over medium heat. Carefully place the burritos seam-side down in the hot oil.
14
Fry the burritos for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and drain on a paper towel.
15
To serve, slice the fried burritos into pieces. Arrange them on a plate with a side of Mexican rice.
16
Top the burrito pieces with more shredded cheese, shredded lettuce, diced tomatoes, Mexican crema, and salsa. Serve with a roasted jalapeño on the side.