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Two Durango Burritos on a white plate next to salsa verde and lime wedges.
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5 from 5 votes

Durango Burritos

You're going to love these Durango Burritos. Tender shredded beef smothered in a rich, savory salsa verde sauce. All wrapped in a warm flour tortilla. Delicious and loaded with flavor.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Dinner
Cuisine: Mexican
Servings: 24
Calories: 283kcal

Ingredients

For the Beef:

For the Burritos:

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

OTHER WAYS TO COOK THE MEAT:
  • 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.
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 the filling.

Nutrition

Calories: 283kcal | Carbohydrates: 17g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 909mg | Potassium: 369mg | Fiber: 1g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg