Armando’s Chunky Beef Burritos

Ingredients

• 3 pounds Beef Chuck (cut into 1‑inch cubes)
• 1 head Garlic (cloves peeled and minced)
• 2 Bay Leaves (dried)
• to taste Salt
• to taste Black Pepper
• 2 Jalapeño (seeded and sliced)
• 1 Beef Bouillon Cube (dissolved in water)
• 1 Chicken Tomato Bouillon Cube (dissolved in water)
• 1 Celery Stick (diced)
• 1 Small Onion (diced; half used for rice, half for beans)
• 1 tablespoon Mexican Oregano (crushed to release flavor)
• 2 cups Long Grain White Rice (rinsed)
• 2 tablespoons Vegetable Oil (for frying rice)
• 1/2 cup Onion (diced for rice)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 4 cups Water (for rice cooking)
• 2 cups Pinto Beans (cooked, drained and rinsed)
• 1/2 cup Lard (rendered; can substitute butter or oil)
• 1/2 cup Onion (diced for beans)
• 1/2 cup Low Sodium Chicken Broth (adds moisture to beans)
• 2 cups Monterey Jack Cheese (shredded)
• 8 Flour Tortillas (10‑inch size, warmed)
• 1 cup Shredded Lettuce (for garnish)
• 1/2 cup Tomato (diced for garnish)

Instructions

1. Cook Chunky Beef

   Place the cubed beef in a large stockpot, cover with water, add the head of garlic (halved), bay leaves, salt, pepper, sliced jalapeños, beef bouillon cube, chicken tomato bouillon cube, diced celery, the small onion, and crushed Mexican oregano. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 1 hour 30 minutes until the beef is tender and the broth is flavorful.

   Time: PT1H30M

   Temperature: Boiling then simmer

2. Prepare Mexican Rice

   In a saucepan, heat vegetable oil over medium heat. Add 1/2 cup diced onion and sauté 1‑2 minutes, careful not to burn. Add the rinsed rice and fry, stirring constantly, until the grains turn light golden (about 5 minutes). Stir in the chicken tomato bouillon cube, a pinch of salt, garlic powder, and onion powder. Add 4 cups water, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let sit, covered, for 10 minutes.

   Time: PT30M

   Temperature: Medium then low

3. Make Refried Beans

   In a skillet, melt 1/2 cup lard over medium heat. Add 1/2 cup diced onion and sauté until translucent (about 3 minutes). Add the cooked pinto beans, season with salt, garlic powder, and onion powder, and cook for another 5 minutes. Mash the beans by hand, with a potato masher or in a blender, until a creamy consistency is reached. Stir in 1/2 cup low‑sodium chicken broth and simmer for 2 minutes to keep the beans moist.

   Time: PT10M

   Temperature: Medium

4. Assemble Burritos

   Warm the flour tortillas briefly in a dry skillet or microwave. Dip each tortilla quickly in the beef broth to soak the edges. Place a generous spoonful of the tender beef, a scoop of Mexican rice, a spoonful of refried beans, and a handful of shredded Monterey Jack cheese onto the center of each tortilla. Roll tightly, folding in the sides.

   Time: PT10M

5. Melt Cheese and Broil

   Pre‑heat the oven to 375°F. Place the assembled burritos on a baking sheet and bake for 5 minutes, just until the cheese melts. Then switch the oven to broil and broil for 2‑3 minutes, watching closely, until the tops are golden and slightly crisp.

   Time: PT7M

   Temperature: 375°F then broil

6. Garnish and Serve

   Transfer the hot burritos to a serving platter. Sprinkle shredded lettuce and diced tomato over the top for freshness and color. Serve immediately with extra beef broth on the side if desired.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

8g