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Mexican Corned Beef Burritos

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Mexican Corned Beef Burritos are easy to make and full of flavor. Wrapped up in a warm flour tortilla, they make a tasty meal any time of the year.
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Disclosure: This is a sponsored post in partnership with Hereford Proteins.

A hand holding two burritos, exposing the filling.

Mexican Corned Beef Burritos are so incredibly yummy. 

Wrapped in a warm flour tortilla and full of delicious flavor. 

The only thing missing is the salsa. Or for some creaminess, add some sour cream. 

You won’t regret making this scrumptious burrito. 

Ingredients

The ingredients needed to make the Corned Beef Burritos laid out and labeled on a wooden surface.

Here are all the ingredients you will need. 

Either ground or whole cumin and oregano work in this recipe. 

Substitute the Monterey Jack for any of your favorite shredded cheese. 

Also, regular size tortillas will make smaller burritos. Look for the large Burrito-Size tortillas at the grocery store. 

Step-By-Step Instructions

A skillet with onions, tomatoes, and jalapenos surrounded by decorative plates and other ingredients.
  • Start by heating up some oil. 
  • Add the tomatoes, jalapeno, and onions. 
  • Cook for 5 minutes. 

Whenever you see these three ingredients in a Mexican recipe, the dish is usually followed by “a la mexicana.” 

Translation: “Mexican-Style”
Such as Calabacitas a la Mexicana, Chuletas a la Mexicana, and Atún a la Mexicana.

How to Open the Hereford Can

A skillet with corned beef in the skillet.
  • Remove the key, and then remove the paper cover. 
  • Using the key, turn it all around the can, with the key facing down  
  • Add the corned beef to the tomato mixture. 

Hereford products are shelf-stable proteins that taste great and are made with no added hormones. 

This is low-sodium Corned Beef, and they also offer other low-carb products with no MSG. 
Easily found throughout the US or also check out their “where to buy” page. 

A skillet cooking corned beef surrounded by decorative plates.
  • Add the spices. 
  • Cook for 5 minutes. 
  • Add the cilantro 1 minute before. 

The filling for the burritos can be made ahead of time. 

Assembling the Burritos

A collage showing how to add the filling of the burrito.
  • Add the corned beef mixture to the center. 
  • Add cheese, avocado, and pickled jalapenos. 

If you are not a fan of pickled jalapenos, simply omit. 

Other Additions:

Sour cream

Salsa

Bacon

Pickled Onions

A collage showing how to roll a burrito.
  • Fold in the ends. 
  • Fold in the sides to where the filling ends. 
  • Tightly roll up the rest. 

To Freeze Burritos: Wrap in plastic wrap and place in the freezer. 
To Reheat a Frozen Burrito: Wrap it in a wet paper towel. Cook in the microwave for 1 to 1 ½ minutes on high. 

Two burritos, one on top of the other, exposing the inside filling.

Serve with Salsa:

Roasted Tomatillo Salsa Verde

Tomato Molcajete Salsa

Chile de Arbol Salsa

Salsa de Aguacate

You’re going to love these Mexican Corned Beef Burritos. Add your favorite salsa and dig in!

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A hand holding two burritos, exposing the filling.

Mexican Corned Beef Burritos

Mexican Corned Beef Burritos are easy to make and full of flavor. Wrapped up in a warm flour tortilla, they make a tasty meal any time of the year.
5 from 7 votes
Print Pin Rate
Course: Lunch or Dinner
Cuisine: Mexican American
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4 burritos
Calories: 386kcal
Author: Maggie Unzueta

Ingredients

For the Filling:

  • 1 tbsp olive oil
  • 1 tomato diced
  • 1/4 onion diced
  • 1 jalapeno seeds removed, diced
  • 1 can corned beef
  • 1 pinch cumin
  • 1 pinch oregano
  • 1 garlic cloved finely minced
  • 1/4 bunch cilantro chopped

To Assemble Burrito:

  • 4 burrito size tortillas
  • 1 avocado sliced
  • pickled jalapenos (as desired)
  • 1 cup shredded cheese

Instructions

For the Filling:

  • Heat the olive oil in a large skillet.
  • Add the tomatoes, onions, and jalapeno.
  • Cook for 2 minutes.
  • In the meantime, open the canned beef.
  • Add the beef to the skillet.
  • Break up the meat with your spatula.
  • Add the cumin, oregano, and garlic.
  • Cook for 5 minutes.
  • Add the cilantro and cook for 1 more minute.
  • Stir to combine.
  • Cover to keep warm.

To Assemble the Burrito:

  • Warm up the tortillas.
  • About 1 minute on each side.
  • Place tortilla on a clean surface.
  • Add about 2-3 tablespoons of the corned beef mixture to the center.
  • On top of the mixture, add a few slices of avocado, 1-2 tablespoons of cheese, and desired jalapenos.
  • Fold in the sides of the tortilla.
  • Fold in the center tortilla ends.
  • Wrap tightly the rest of the tortilla to form the burrito.
  • Serve with salsa and enjoy.

Video

Notes

To Freeze Burritos: Wrap in plastic wrap and place in the freezer. 
To Reheat a Frozen Burrito: Wrap it in a wet paper towel. Cook in the microwave for 1 to 1 ½ minutes on high. 
You can also add to the burrito: Sour cream, Salsa, Bacon, Pickled Onions
 

Nutrition

Calories: 386kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 596mg | Potassium: 453mg | Fiber: 5g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 14mg | Calcium: 217mg | Iron: 3mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Erin Gierhart

    5 stars
    I have never heard of corned beef burritos before. It looks delicious! Especially with all of the yummy toppings!

    Reply

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