On the menu tonight – Beef Brisket, Rice, and Cheese Burritos!
I made a brisket the other night, and I’m already working on things I can do with it. Steak burritos are awesome, so I decided to make a batch of burritos.
Steak burritos from my local Mexican place are so delicious and were the inspiration for what I made tonight. I tried to keep it pretty simple as far as ingredients, beef, onions, peppers, cheese, and rice. Red bell pepper and jalapeno were the peppers. The burritos were seasoned pretty simply with some ground cumin, salt and pepper. Mexican cheese blend and queso blanco were the cheeses used. I kind of went crazy on the cheese at the store, buying the Mexican blend, Queso blanco, another pre-shredded queso blanco cheese, and a pre-made queso blanco with jalapenos like you get when you order cheese dip.
The pre-shredded queso blanco tasted pretty much like mozzarella and decided I won’t be using that again. I tasted the pre-made queso blanco with jalapenos and while it was pretty good decided not to use it for this application.
The only fussy thing about this dish was folding the burritos. I decided to use measuring cups to make sure that I could roll each one shut consistently. In the end, I was really happy with the way they turned out. I hope the next time you are craving Mexican food, you will try Beef Brisket Burritos!
Beef Brisket, Rice and Cheese Burritos
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Loading...Beef Brisket, Rice and Cheese Burritos
Ingredients
- 2-3 lbs cooked beef brisket, shredded or chopped
- 8 large flour tortillas
- 1 red bell pepper, diced
- 1 Vidalia Onion, diced
- 1 Jalapeño pepper, seeded and diced
- 3-4 cups Mexican cheese blend, shredded
- 1 cup rice
- 2 cups water or chicken stock
- 2-3 Tbsp Rotelle tomatoes and chiles
- 1 tsp cumin
- 1 Tbsp olive oil
Instructions
Pre-heat a large skillet over med-high heat
Add olive oil onion, bell pepper, and jalapeño
Cook the mixture beyond translucent and let it get a little darker
Once done, cut the heat, add the brisket, mix, and let it cool
If you haven't already, start on the rice
Rinse the rice and then add it along with the chicken stock to a small pot
Bring the water and rice to a boil, then simmer 12 minutes
If it doesn't look light and fluffy allow more time to finish cooking
Once finished, add the Rotelle tomatoes and stir to combine
With the rice finished, warm the tortillas to make them pliable
Add about a 1/4 cup of the rice mixture on a tortilla
Sprinkle some shredded cheese, not too much, on the rice
Add about 1/4-1/2 cup of the brisket, onion, pepper mixture
Tightly roll the burrito and put in a baking dish
Repeat for the rest of the burritos
Top the burritos with some more cheese
Bake for about 30 minutes until the cheese is bubbly and a little browned
Serve with sour cream and your favorite salsa
