2tbspcanola oilorganic, expeller pressed, or neutral oil of choice
3lbschuck roast
1medium onionthinly sliced
1jalapenochopped, seeds and ribs removed for less spicy
32ozdiced green chiliescanned
½cupbeef bone broth
1tspcumin
¼tspblack pepper
Kosher saltto taste
16ozsharp cheddar cheesefreshly grated
8ozpepper jack cheesefreshly grated
The Beans
3 15ozcans refried beans
8ozdiced green chiliescanned
½cupbeef bone broth
1 ½tspcumin
Kosher saltto taste
Avocado Crema
½cupavocado
½cupGreek yogurt
¼cupfresh cilantro
2tbsplime juice
2tbspmilk
Zest of a lime
½tspsalt
The Rest
12 10” flour tortillas
Instructions
Make the green chili beef. Preheat your oven to 300° F, and liberally season your beef on all sides with salt. Then, to a large dutch oven or deep, oven-safe skillet set to medium high heat, add the oil. When the oil shimmers, add your beef and press down to help a crust start to form. Once the beef easily comes off the bottom of the pan and is deeply caramelized, turn and repeat on all other sides. Lower the heat to medium, then add the onion, jalapeno, diced green chilies, bone broth, cumin, black pepper and some salt. Bring to a simmer, then cover and put in the oven to braise for 3 hours, basting every hour. After 3 hours, take the lid off, and put back in the oven to cook for another hour. While the beef is cooking, prepare the rest of the things!
Make the beans. To a medium bowl, add all ingredients under “The Beans” and mash with a fork or potato masher until smooth. Taste and add more salt if needed. Refrigerate if it will be left out for more than an hour. When ready to use, heat in a pan or the microwave until warm.
Make the crema. To a blender, add all ingredients and puree until smooth. Refrigerate until ready to eat.
Cheese-ify the beef. When the beef comes out of the oven, remove any visible fat and skim any excess fat off the top, then shred the meat to the size you like and stir everything together. Add the shredded cheeses and stir again until the cheese is completely melted.
Assemble. Add ¼ cup of whipped beans in a line down the center of a warmed tortilla, leaving a couple inches of tortilla free on each side, then repeat with ½ cup of the cheesy green chili beef. Fold the sides inward, then fold the bottom part of the tortilla over the filling and roll, tucking the tortilla under the filling and folding the edges in towards the center as you do. Continue rolling until the burrito is seam-side down. Repeat for the remaining burritos.
Sear and serve. To a large skillet over medium heat, add a spritz of spray oil (adding virtually no extra calories there – I use avocado spray) or a tsp neutral oil of choice. Once the oil shimmers, add a burrito, seam-side down and cook till golden brown and crisp (about :30 to a minute), then flip and repeat on the other side. Repeat with remaining burritos. You can do more than one at a time, depending on how large your pan is. You can keep these warm in a 200°F oven while the rest are cooking. Then serve with the avocado crema and enjoy!
Notes
This recipe accounts for standard, store-bought, 10” burrito-size flour tortillas. If you’re making my Homemade Burrito-Size Flour Tortillas, here’s the basic nutrition:
For 10, 10” tortillas/burritos: 67g protein, 12g fiber, 1,002 calories each
If making with my tortilla recipe, you’ll stuff them extra fat because the recipe calls for 10 (hence once of the reasons for the nutritional differences). Divide the fillings accordingly!
Nutrition doesn’t account for any fat you remove from the meat, so the calories will be lower depending on how much fat is removed. You can measure the melted fat to see how much you removed and subtract the calories if you’d like. Beef tallow (rendered beef fat) has 116 calories per tablespoon.
You can freeze burritos for future use, just let them cool completely, then wrap individually in parchment or plastic wrap, seal in a freezer safe bag and store in the freezer for 3-6 months.
Micronutrient Highlights
77% zinc, 75% calcium, 72% vitamin B12, 64% selenium, 59% vitamin B3, 57% vitamin B6, 47% phosphorus, 39% vitamin C, 36% iron, 29% choline, 23% vitamin B2, 22% vitamin A, 22% potassium – plus .2g of Omega 3’s and a 4:1 Omega 6:3 ratio, which is good.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
