Mexican · Dinner
Beef Stew Wrap
Shredded braised beef chuck simmered with tomatoes, cumin, and chipotle until fork-tender, wrapped in a warm flour tortilla with pinto beans, melted Monterey Jack, avocado, and cilantro. The stew filling is spooned into the tortilla, rolled burrito-style, and pan-crisped for a firm handheld exterior.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
31.8gFat
44.1gCarbs
4.9gSugar
8.6gFiber
1140mgSodium
112mgChol
11.9gSat Fat
980mgPotassium
260mgCalcium
5.3mgIron
2.6mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes, pat dry, and season with salt and pepper.
2
Sear
Heat oil in a heavy pot over medium-high heat and sear beef 4–5 minutes, turning occasionally, until browned.
3
Sweat
Add onion and garlic, cooking over medium heat 3 minutes until the onion softens and turns translucent.
4
Bloom
Stir in cumin, smoked paprika, and chipotle with adobo sauce, cooking 1 minute until fragrant and darkened.
5
Braise
Add tomatoes, beef stock, and bay leaf; simmer covered over medium-low heat 80–90 minutes until beef shreds easily.
6
Reduce
Uncover and simmer over medium heat 5–8 minutes until sauce coats the back of a spoon.
7
Rest
Remove from heat and let beef sit 10 minutes to reabsorb moisture before shredding.
8
Finish
Shred beef in pot with two forks and stir in pinto beans until warmed and coated in sauce.
9
Build
Lay tortilla flat, scatter cheese across center, spoon beef mixture on top, then add avocado and cilantro.
10
Wrap
Fold in the sides and roll tightly into a burrito shape.
11
Crisp
Place seam-side down in a dry skillet over medium heat, cooking 2–3 minutes per side until golden and cheese melts.
12
Plate
Slice the wrap in half diagonally and serve immediately while the tortilla is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 2 tbsp2 tbsp vegetable oil
- 11 onion
- 4 cloves4 cloves garlic
- 3.6 oz50g, about 1/3 of a small 14.5 oz can canned tomatoes
- 2 tsp2 tsp chipotle in adobo
- 2 tsp2 tsp adobo sauce
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2/3 cup160ml beef stock
- 22 bay leaf
- 1/2 cup45g, about a fifth of a 15 oz can pinto beans
- 22 flour tortilla, burrito-size (10 inch)
- 2 oz56g Monterey Jack cheese
- 11 avocado
- 2 tbsp2 tbsp cilantro
- salt, to taste
- black pepper, to taste
