Mexican Stew Burrito with Tender Beef, Beans and Rice

A Mexican stew burrito wraps tender, slow-braised beef in a large flour tortilla with beans, corn, rice and cheese. The saucy filling is rich and warmly spiced, while a brief uncovered simmer helps keep it sturdy enough to wrap; burrito fillings vary widely by region and household, so this is a hearty stew-inspired version rather than a single definitive formula.

Ingredients

2 lb (900 g) boneless beef chuck, cut into 1-inch (2.5 cm) cubes
1 tbsp (15 ml) neutral oil, such as canola oil
1 large yellow onion, about 1 cup (150 g) chopped
1 medium poblano pepper, about 1 cup (150 g) chopped, seeds and stem removed
4 garlic cloves (12 g), finely chopped
2 tbsp (32 g) tomato paste
2 tsp (4 g) ground cumin
1 tsp (2 g) chili powder
1 tsp (1 g) dried Mexican oregano, or regular dried oregano
1 tsp (2 g) smoked paprika
1 tbsp (15 g) minced chipotle pepper in adobo sauce
1 can (14.5 oz/411 g) crushed tomatoes
3 cups (710 ml) low-sodium beef broth
1 dried bay leaf
1 1/2 tsp (9 g) fine salt, plus more to taste
1/2 tsp (1 g) ground black pepper
1 can (15 oz/425 g), about 1 1/2 cups (255 g) drained, black beans, rinsed
1 cup (165 g) corn kernels, fresh or frozen
3 cups (555 g) cooked rice, warm
6 large flour tortillas, about 10 inches (25 cm) wide
1 1/2 cups (170 g) shredded Monterey Jack or cheddar cheese
1/2 cup (15 g) chopped fresh cilantro
2 tbsp (30 ml) fresh lime juice, about 1 lime
1/2 cup (120 g) sour cream, optional, for serving
3/4 cup (180 g) salsa, optional, for serving

Instructions

Prepare the beef and vegetables. Pat the beef cubes dry with paper towels; this helps them brown instead of steam. Chop the onion and poblano, mince the garlic, and measure the spices and remaining ingredients. If the beef is in larger pieces, cut it to roughly even 1-inch cubes so it cooks at a similar rate.
Brown the beef. Heat the oil in a large Dutch oven or heavy, lidded pot over medium-high heat. When the oil shimmers, add the beef in a single layer, working in batches if needed. Brown the cubes for about 10 minutes total, turning to color several sides. Transfer them to a plate. Avoid crowding the pot: if the meat releases liquid and turns gray, brown the next batch with more room.
Build the stew base. Add the onion and poblano to the pot and cook for 6 minutes, stirring occasionally, until softened and beginning to brown. Stir in the garlic, tomato paste, cumin, chili powder, oregano, smoked paprika and chipotle; cook for 1 minute, stirring so the garlic does not scorch. Pour in the crushed tomatoes and broth, scraping the browned bits from the bottom. Add the bay leaf, salt and black pepper, then return the beef and any juices to the pot. Bring the liquid to a gentle simmer, which takes about 3 minutes.
Braise until tender. Cover the pot, reduce the heat to low, and simmer gently for 1 hour 45 minutes. The liquid should bubble softly, not boil hard; check once or twice and lower the heat if necessary. Stir occasionally, making sure nothing is sticking to the bottom. The beef should yield easily when pressed with a fork. If it still feels firm, continue simmering until tender rather than turning up the heat, which can make the meat stringy and the liquid evaporate too quickly.
Add the beans and corn. Stir in the rinsed beans and corn, then simmer uncovered for 10 minutes to warm them and thicken the stew. Remove and discard the bay leaf. Check the center of several of the largest beef pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Turn off the heat and let the stew stand for those 3 minutes. Shred some of the beef with two forks in the pot, leaving some pieces intact, then stir in the lime juice and taste for salt. The filling should be moist but not soupy; if it looks loose, simmer it a little longer before assembling.
Fill and wrap the burritos. Warm the tortillas in a dry skillet or microwave just until pliable. Spoon about 1/2 cup (90 g) of rice down the center of each, leaving a border at the sides. Add roughly one-sixth of the beef-and-bean stew, then sprinkle with cheese and cilantro. Fold the left and right sides inward, fold the bottom edge over the filling, and roll tightly away from you. Serve as is, or place each burrito seam-side down in a warm dry skillet for 1 to 2 minutes to lightly toast and seal it.

Tips

Control the heat. Chipotle in adobo adds both smoke and noticeable chile heat. For a milder filling, use 1 teaspoon (5 g) of adobo sauce instead of a full tablespoon, or leave it out and add a little extra smoked paprika. For more heat, add chipotle in small increments after the stew is cooked.
Keep the filling thick. Burritos are easier to roll when the stew clings to the meat rather than pooling around it. If it is too wet, simmer uncovered and stir frequently for a few extra minutes; if it becomes too thick, loosen it with broth a tablespoon (15 ml) at a time.
Use a good substitute for Mexican oregano. Mexican oregano has a citrusy, slightly earthy flavor. Regular dried oregano works well and is widely available, though its flavor is a little more herbal. Avoid adding extra without tasting, because dried herbs become more pronounced as the stew simmers.
Warm tortillas gently. Cold tortillas tend to split when folded. Keep warmed tortillas covered with a clean towel as you fill them, and do not overfill: a generous spoonful of every component can make the seam difficult to close.

Serving Suggestions

Serve the burritos hot with salsa and sour cream on the side, plus lime wedges for anyone who wants a brighter, tangier bite. A simple cabbage slaw, shredded lettuce or sliced radishes adds crispness beside the soft rice and braised filling. For a more substantial plate, serve one burrito with a small green salad or extra black beans; the stew is already rich, so a fresh, sharp side balances it better than another heavy topping.

For an easy dinner setup, put the warm rice, cheese, cilantro and optional toppings in separate bowls and let everyone assemble a burrito to taste. Keep salsa and sour cream out of the tortilla until serving if you plan to store leftovers, since wet toppings can soften the wrap.

Variations

Make it meat-free: Replace the beef with 1 lb (450 g) sliced mushrooms and use vegetable broth. Brown the mushrooms in batches until their moisture has cooked away, then proceed with the onion and spices. Add an extra can of rinsed beans if you want a more substantial filling. The result is less meaty and braises for less time, so simmer only until the vegetables and beans are hot and the sauce has thickened.

Change the beans or vegetables: Pinto beans can replace the black beans in the same quantity. Diced zucchini or a cup (150 g) of chopped roasted peppers can stand in for some of the corn; add zucchini with the beans so it does not turn mushy. If poblano is unavailable, use a green bell pepper for a mild, less earthy flavor.

Make bowls or tacos instead: Spoon the rice into bowls and top it with the stew, cheese, cilantro and lime for a burrito bowl, or use smaller tortillas for tacos. The filling is also good over baked potatoes. For a lower-mess bowl, keep the stew a little saucier; for tacos, simmer it longer so the meat and beans hold together.

Storage and Reheating

Refrigerate leftover stew and rice within 2 hours of cooking, in separate shallow airtight containers. Cooked stew and rice keep for 3 to 4 days in the refrigerator. For the best tortilla texture, store the filling, rice and tortillas separately and assemble just before eating. If you have already wrapped the burritos, cool them promptly and refrigerate them in a covered container.

To freeze, cool the stew and rice promptly and pack them separately in freezer-safe containers for up to 3 months for best quality. You can also freeze assembled burritos without sour cream or salsa: wrap each one tightly, then place in a freezer-safe bag. Thaw overnight in the refrigerator when possible. Reheat the stew on the stovetop over medium-low heat, stirring and adding a splash of broth if needed, or microwave it covered in short intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm tortillas separately so they remain flexible.

Frequently Asked Questions

Can I make the stew ahead of time?
Yes. The stew can be made up to 3 days ahead and refrigerated promptly. Its flavor remains satisfying after reheating, and the sauce may thicken as it chills; stir in a little broth while warming if needed. Cook or warm the rice separately and assemble the burritos close to serving time.

How do I stop a stew burrito from getting soggy?
Reduce the stew until it is thick enough to coat the meat, drain the beans well, and avoid adding salsa or sour cream inside the wrap. Use a modest amount of filling and warm the tortilla before rolling. Toasting the finished burrito seam-side down can help it stay closed, though it will not replace reducing a watery filling.

Can I use a different cut of beef?
Boneless chuck is a dependable choice because its connective tissue softens during a slow braise. Beef stew meat also works, but it may be cut from different parts of the animal, so tenderness can vary; judge it by how easily a fork goes in. Lean steaks are less suited to a long simmer and can become dry or tough.

Can I make this without chipotle in adobo?
Yes. Leave it out for a milder tomato-and-cumin stew, or use 1 teaspoon (2 g) of smoked paprika plus a pinch of cayenne if you want smoke and a little heat. Chipotle brings a distinctive smoky chile flavor, so the substitute will not taste exactly the same.

What is the best way to reheat a wrapped burrito?
For an even warm center, thaw a frozen burrito in the refrigerator overnight, then microwave it covered until hot, turning it once. Check that the center reaches 165°F (74°C). If you want a crisp tortilla, finish it in a lightly oiled skillet for a few minutes after microwaving; a skillet alone can brown the outside before the filling is hot.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).