Brisket Burrito
Get ready to savor the smoky, hearty flavors of the irresistible Brisket Burrito—a show-stopping meal that combines tender, oven-baked beef brisket with classic Tex-Mex ingredients for a delicious experience. Infused with a bold spice rub of smoked paprika, garlic powder, cumin, and onion powder, the brisket is slow-cooked until perfectly shred-worthy, ensuring rich flavor in every bite. Wrapped in soft flour tortillas and generously loaded with fluffy rice, protein-packed black beans, melted cheddar cheese, and creamy sour cream, these burritos deliver comfort food at its finest. A touch of salsa and fresh cilantro brightens the dish, making it ideal for family dinners or casual gatherings. Whether you're craving a satisfying handheld meal or looking to serve a crowd-pleasing recipe, this Brisket Burrito is perfect for pairing with your favorite toppings or sides. Keywords: Brisket Burrito, slow-cooked beef, Tex-Mex burrito recipe, hearty meal, brisket wrap.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 8 pieces large flour tortillas
- 2 cups cooked rice
- 15 ounce can canned black beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- 0.5 cup chopped fresh cilantro
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper.
Rub the spice mixture evenly over the beef brisket.
Heat vegetable oil in a large, oven-proof pot over medium-high heat.
Sear the brisket on all sides until browned, about 3-4 minutes per side.
Remove the brisket and set aside.
Add beef broth to the pot, scraping up any browned bits from the bottom.
Return the brisket to the pot, cover with a lid or foil, and transfer to the preheated oven.
Bake for 4 hours, or until the brisket is tender and easy to shred.
Remove from the oven and let it rest for 10 minutes.
Shred the brisket using two forks.
Place a flour tortilla on a clean work surface.
Add a portion of shredded brisket, some cooked rice, a few spoonfuls of black beans, and a sprinkle of cheddar cheese onto the tortilla.
Drizzle with sour cream and salsa to taste.
Sprinkle with chopped cilantro.
Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
Repeat with the remaining tortillas and fillings.
Serve the brisket burritos warm, with additional salsa and sour cream if desired.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
