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These Durango Burritos are insanely good.
My family has deep roots in Durango, Mexico. My dad is from Canatlán. My mom was born in Francisco I. Madero but raised in the city.
I’ve lived in the DGO on several occasions. Growing up, I spent every summer, every Christmas. I even had my quinceañera at the cathedral on the same altar my parents were married.
My father still lives in the capital, Durango City, as does 95% of my family.
Caldillo Duranguense, Enchiladas Dulces, Tamales de Frijol
- Start by searing the meat.
- Add the broth. Cook for 90 minutes on the stove.
- Check to see if it needs more liquid halfway into the cooking time.
This is a 4-lb chuck roast. It needs to cook for a long, long time to be tender.
Other Cooking Methods
- Slow Cooker: After the meat has been seared, place in a slow cooker for 6 hours on high or 8 hours on low.
- Instant Pot: Press saute button. Add oil. Sear the meat on both sides. Add beef broth, onion, garlic, and bay leaf. Cover with lid. Move valve to sealing. Press high pressure for 45 minutes. Vent with full release.
- Once the meat is ready, shred the meat.
- Be sure not to leave large pieces.
The Name Game:
Durango Burritos in Spanish are called “Burritos estilo Durango.”
You might also see them called “Burritos de Carne Deshebrada en Salsa Verde.” Translated that means: Shredded beef in salsa verde burritos.
- Place shredded beef in a pot.
- Add the green salsa.
- Add the beef broth.
- Mix to combine. Bring to a simmer for 15 minutes.
Adding potatoes to the filling is optional. Make sure they are par-boiled (or partly boiled). Or, use cooked potatoes and add them at the last 5 minutes of cooking.
To make this recipe quicker, make the salsa verde ahead of time.
What goes in a burrito?
All burritos include meat (chicken, beef, or pork). Sometimes refried beans and Mexican rice are added. They are wrapped up in a flour tortilla. Served with salsa on the side.
There are people who get creative and add other ingredients like guacamole, sour cream, lettuce, tomatoes, even French fries such as in the California Burrito.
- Warm up a flour tortilla.
- Add 1 tablespoon of mayonnaise all over the center of flour tortillas.
- Add about 2 large tablespoons over the shredded beef.
- Roll up the flour tortilla.
This is what makes Durango Burritos unique: They are not folded in on the end, but rolled up with open ends AND mayonnaise is used.
They look like potato taquitos or ground beef taquitos, but these burritos are not fried and a flour tortilla is used.
How to Freeze them
- Assemble the burritos.
- Wrap them in plastic wrap.
- Place inside a sealable plastic bag.
- Remove as much air as possible.
To reheat frozen burritos: wrap the burrito in a damp paper towel. Heat on high 1 minute in the microwave. Turn and cook on high for 1 minute more. Serve and enjoy.
More Mexican beef recipes:
Barbacoa de Res
Fideo con Carne
Picadillo
These Durango Burritos are so tasty, so good. Shredded beef in savory salsa verde… Mmm! Brought to you straight from the heart of Northern Mexico.
Serve with pinto beans, shredded lettuce, radishes, and pickled jalapeños.
Durango Burritos
Ingredients
For the Beef:
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tspn pepper
- 4 lbs chuck roast
- 4 cups beef broth
- 1 onion whole
- 1 cloves garlic finely minced
- 1 bay leaf
- 2 cups salsa verde
- 1 cup beef broth
- 2 diced potatoes (par boiled) optional
For the Burritos:
- 1/2 cup mayonnaise
- 24 flour tortillas
Instructions
For the Beef:
- In a large stock pot, heat the olive oil.
- Season the roast with salt and pepper.
- Sear the meat on all sides.
- Add the beef broth, onion, garlic, and bay leaf.
- Cook for 90 minutes on medium-low heat.
- Check the liquid in the stock pot halfway into the cooking time.
- If it needs more liquid, add 1 cup of broth or water.
- Remove the onion and bay leaf from the pot.
- Remove the beef from the pot and place in a deep dish to cool slightly.
- Reserve 1 cup of the beef broth and place the remaining broth in a sealable bag for later use.
- With two forks, shred the beef.
- Return the shredded beef to the pot.
- Add the salsa verde and the reserved 1 cup of beef broth.
- (Add potatoes, if using)
- Mix to combine.
- If you like it saucier, add more beef broth.
- Cook for 15 minutes.
- Cool slightly before assembling the burritos.
How to Assemble the Burritos:
- Warm up a flour tortilla.
- Add 1 tablespoon mayonnaise to the center of the tortilla.
- Add 2 large tablespoons of the shredded beef.
- Roll up like a taquito, leaving the ends open.
- Continue until there are no more tortillas.
- Serve and enjoy.
Video
Notes
- Slow Cooker: After the meat has been seared, place in a slow cooker for 6 hours on high or 8 hours on low.
- Instant Pot: Press saute button. Add oil. Sear the meat on both sides. Add beef broth, onion, garlic, and bay leaf. Cover with lid. Move valve to sealing. Press high pressure for 45 minutes. Fully vent with full release.
There is nothing quite like a burrito is there and these sound absolutely delicious. Definitely the kind my other would love to eat as well.
This recipes is delicious. Hope you try it!
Oh yum, what a great flavor. I am excited to try these! They look incredible. They’d make a delicious meal, that’s for sure.
Yes. Definitely. You’re going to love this recipe!
Those look so yummy and I love the way you cook the meat.
Thank you so much! Ho you try this recipe.
Oh these look so good! I lived in Guadalajara when I was young and only ate corn tortillas. I have since learned to love good flour tortillas but they have to be fresh!
Flour tortillas (good ones) are the best!
I love that I can make this recipe in advance. I would love to make this for my son.
That’s who I make this recipe for. My kiddo loves burritos in his lunch.
I have never heard of Durango burritos before but now I want them! That slow cooked beef looks so good.
They are soo good! Hope you try them!
These look so delicious and amazing. I know I would love them and so will my husband. We love the flavors in this dish.
Hope yo enjoy them!
I think I was six the last time I was in Durango so I don’t remember if I tried a burrito there. These look fantastic and I love that you shared the best way to freeze them. I always make extra burritos because they’re a perfect after school snack that my daughter can heat up by herself.
Burritos are the best! Hope you try this recipe.
Interesting! This looks tasty and I want to try the recipe.
Hope you do. This recipe is a keeper!
I was looking out for a Burrito recipe yesterday and boy I am lucky to bump into this recipe! Thank you, I will try this one out!
You will love this recipe! Glad you liked it.
Loivng that shredded beef. I’m currently in Mexico enjoying all the tacos and burritos flavors. I’d love to try these out. Nevertheless, thanks for the tasty recipe 🙂
You gotta try this when you come back. So yummy! Shredded beef burritos for the win!
I tried these and they were soo yummy. I loved being able to freeze and re-heat them late. So Good!
So glad you liked these burritos. That’s what I do too. I freeze for later.
I made the shredded beef and potatoes per your instructions, it came out delicious! I was kind of iffy on the Mayo but I tried it and it was the BOMB! The meat was tender and perfectly seasoned, This will be in regular rotation at my house!
Everyone is always hesitant about the mayo, but it’s SO good. Glad you liked it!