Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

Here is a recipe for beef burritos that will make you want more and more (or cada vez mas?) There are so many assertions that certain burrito recipes are authentic, that it’s hard to determine what truly is a bona fide Mexican method of making beef burritos. And, as with every country, the cooking is different in every region. There are no claims of authenticity here, but these are muy bueno!

Burritos are easy to make and so versatile because you can add anything to the mixture that you have on-hand. Throw in chopped carrots, peas, or any other vegetables. You can replace the potatoes with rice or use both. Make the recipe your own -- it’s a great way to use up leftovers.

You will need the beef to be fork tender so it pulls apart easily. You can leave a roast in the crockpot all day or cook it on the stove until it reaches the state of tenderness needed. If you’re using leftover beef, just simmer it on the stove until it easily shreds with a fork.

You can view this recipe here: Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble