Slow Cooked Beef Burritos

Love burritos? Then you’ll love this. With tender, slow cooked beef, our recipe makes 8 delicious burritos that will have your mouth watering.
  • Total Time 2 Hours 25 minutes
  • Spice Level Mild
  • Ingredients 19


  • 600g beef oyster blade steak
  • Old El Paso™ Burrito Kit
  • Olive oil
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 1 lime, sliced thinly
  • 1 large tomato, sliced

    Roasted Chickpeas

  • 400g can chickpeas, drained and rinsed
  • 1 tablespoon olive oil, extra
  • I clove garlic, crushed
  • 1/2 teaspoon mild paprika

    Mexican Green Rice – Arroz Verde

  • 2 2/3 cups chicken stock
  • 1 green jalapeno chili, seeds removed, roughly chopped
  • ½ bunch coriander stems and leaves, roughly chopped
  • 1 tablespoon olive oil, extra
  • 1 white onion chopped finely
  • 1 cup medium grain rice
  • 4 cloves garlic finely chopped

    Garlic Greens

  • Olive oil, extra
  • 1 clove garlic, crushed, extra
  • 100g fresh baby kale

    Coriander Crema

  • 250ml crème fraiche
  • Small handful chopped coriander


  • Preheat oven to 180°C (160°C fan forced)
  • Coat steak in Burrito spice mix. Heat a little olive oil in an ovenproof pan over medium heat. Cook beef on both sides for 1 minute to seal in juices. Remove from heat. Add vinegar. Place bay leaves, lime and tomato slices on top of the beef and add enough water to allow approximately 1 cm liquid in the base of the pan. Cover with a layer of baking paper and the lid to minimise evaporation and cook in the oven for 2 hours. Remove from oven. Before serving, use 2 forks to pull the beef into bite sized chunks. Stir to coat with pan juices.
  • Toss chickpeas with olive oil, garlic and paprika. Place on an oven tray and roast for 30 minutes.
  • Cook chicken stock and jalapeno in a covered pan on low heat for 10 minutes. Cool slightly, add coriander and process in a blender. To create hot green stock, strain into a bowl and use a spatula to push some of the flavoursome green pulp through the strainer.
  • Heat oil in a medium size pan, cook onion and rice for 5 minutes, stirring. Add garlic, cook for an extra minute. Add hot green chicken stock and stir. Cover tightly with a lid and cook on low heat for 15 minutes. Remove from heat. Keep covered and stand for 10 minutes. Add chickpeas to rice and fluff rice with a fork.
  • Heat a little olive oil with the garlic in a frying pan, add kale and toss through to wilt slightly.
  • Stir coriander through crème fraiche.
  • For pan toasted Tortillas: heat a non-stick frying pan over a medium heat and brown each Tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.

        Build your own burrito with tender chunks of slow cooked beef, green rice with roasted chickpeas, garlic kale, coriander crema and Mild Mexican Salsa.