This is another favorite recipe in our family, it is easy, versatile and, of course, delicious!  This is a great make a head recipe.  Roger and I look for the largest roast we can find and plan a burrito and enchilada assembly night.  We work together rolling burritos and making an enchilada casserole or two and at the end of the evening we have filled the freezer with yummy meals for months ahead.  Enjoy!

Recipe provided by: Sally Barton 

Print: Shredded Beef for Burritos & Enchiladas

Ingredients and directions:

  • 4 lbs or larger beef roast
  • 2 onions, quartered
  • 1 head of garlic, cloves crushed & peeled
  • 5 carrots, peeled and halved
  • Beef Stock

Heat a large stock pot over medium-high heat, add a tablespoon of vegetable oil and add the roast.  Brown the roast on all sides and add the vegetables and brown.  Add beef stock to pan to approximately ½ way up and cover.  Cook over low heat until tender, the time required will differ according to the size of the roast, approximately 6 to 8 hours.  Check occasionally to make certain the stock is simmering very slowly. 

Remove beef from the stock and discard the vegetables (they’ve done their work) reserve the stock in a separate bowl.  Allow the meat to cool enough to handle.  Shred the meat and place back into the stock pot.  Add:

  • ¼ cup flour, sprinkled over the meat
  • ¾ cup beef broth
  • ¾ cup salsa
  • 1 yellow onion, diced
  • 2 cloves garlic, peeled and chopped fine

Simmer over low heat for at least 15 minutes until sauce is bubbling and thickened. 

From here you can assemble your choice of burritos, chimis and enchiladas. For this you will need:

  • Flour tortillas
  • Cheese, shredded
  • Refried beans
  • Enchilada sauce

To assemble the burritos & chimis:

  • Place a piece of plastic wrap on the countertop
  • Lay a tortilla on the plastic wrap
  • Layer approximately 2 tablespoons of refried beans, shredded beef and cheese
  • Roll up folding in the ends
  • Wrap with the plastic wrap and place into a freezer bag and freeze

To serve:

  • For burritos: remove from plastic wrap and microwave on medium power until warm. 
  • For chimis un-wrap burrito from plastic wrap and brush with oil, bake in oven set to 350 degrees until warm, approximately 30 minutes.
    •  If you like, make yours enchilada style by covering the burrito with enchilada sauce and shredded cheese place back in the oven for 10 minutes to melt the cheese.

To assemble enchiladas heat oven to 350, use cooking spray to coat a 9×13” casserole dish.  Layer in the casserole dish in this order and repeat:

  • Enchilada sauce
  • Flour or corn tortillas cut into strips
  • Refried beans
  • Diced onions and garlic, lightly sautéd
  • Shredded beef
  • Shredded cheese

End with a light layer of enchilada sauce and top with tortilla strips and cheese.  Bake uncovered for 45 minutes until bubbling.  To freeze, cover tightly with aluminum foil.  Thaw for several hours and lengthen the cooking time to 1 hour to heat through.