Burrito with Slow-Cooked Shredded Beef & Quinoa Salad Recipe

Shredded Beef Burritos

Old El Paso™ Slow Cooked Shredded Beef Burrito recipe isn’t complete without the delicious quinoa salad. It takes 3-4 hours to cook but will serve 4-6 for an impressive Mexican meal! This meal is made easy by using an Old El Paso™ Burrito Kit - just add delicious fresh ingredients like cherry tomatoes and blade roast.
Total Time 4 Hours 30 Minutes
Spice Level Mild
Ingredients 13

Ingredient List

  • 1 Old El Paso™ Burrito Kit
  • 1-1.2 kg piece blade roast
  • 2 tablespoons olive oil
  • 1 small roughly chopped brown onion
  • 250 ml orange juice
  • 1 bay leaf

Quinoa Salad

  • 1 cup white grain quinoa (180g)
  • 100 g baby spinach chopped
  • 1 cooked and kernels removed corn cob (or 125g can corn, drained)
  • 1 punnet quartered cherry tomatoes
  • 1/2 bunch of chopped coriander
  • Juice of a lime
  • 1/2 bunch of coriander to serve

Preparation

  1. Preheat oven to 160°C (140°C fan forced). Roll beef in Burrito Spice Mix to coat. Heat 1 tablespoon of oil over medium heat in a heavy based casserole dish and brown beef all over for 3 - 4 minutes. Set beef aside. Add remaining oil, onion and any remaining spice mix. Cook for a further 1 minute. Add orange juice and bay leaf.
  2. Return beef to casserole dish, cover snugly with a layer of foil and casserole lid. Cook in oven for 3- 4 hours or until falling apart.
  3. Quinoa Salad: Rinse quinoa in strainer, place in a medium saucepan with 2 cups if water and bring to the boil. Reduce to simmer, cover and cook until water is absorbed (10-15 minutes). Allow to cool, toss through spinach, corn, tomato and coriander. Dress with lime juice.
  4. For warm and soft Tortillas, open Tortilla pouch, discard Freshness Sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 40 seconds* or remove from pouch, wrap in foil and heat in oven at 180ºC conventional (160°C fan forced) for 10 minutes. *Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
  5. Remove beef from casserole. Return casserole dish to stove and cook over high heat reducing the liquid by half. Shred beef using two forks and a pulling action, add to pan juices and serve with coriander.
  6. Build your own Burrito with shredded beef, quinoa salad, and Mild Mexican Salsa

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