Burros Percherones (Chihuahua Giant Beef and Bean Burritos)
Huge flour tortillas stuffed with green chilli shredded beef, creamy beans and melted cheese, then toasted on the griddle. A northern Mexican classic.
- Time2 hr 20
- LevelMedium
- Costabout £3.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef, halved onion, whole garlic, bay leaves and salt in a pot and cover with the water. Bring to the boil, then cover and simmer for 1 hour 45 minutes, until the beef shreds easily.
105 min - 2
Lift out the beef and shred it with two forks. Keep 200 ml of the cooking liquid.
- 3
Heat 1 tablespoon of oil in a large pan. Cook the sliced onion and green chillies for 6 minutes, then add the tomatoes and cumin and cook for 5 minutes.
11 min - 4
Stir in the shredded beef and the reserved liquid. Simmer for 10 minutes until the sauce is thick and clings to the meat.
10 min - 5
Warm 1 tablespoon of oil in a small pan, add the beans and mash with a fork or potato masher, adding a splash of water, for 4 minutes until thick.
4 min - 6
Warm the tortillas so they bend easily. Spread beans down the middle, add beef and cheese, fold in the sides and roll up tightly.
- 7
Toast each burro seam side down in a dry frying pan for 2 minutes, then turn for 2 minutes more, until lightly browned and the cheese has melted. Cut in half to serve.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.