Shredded Beef and Egg Burrito
One of the most popular burritos from the Mexican northern state of Chihuahua, the deshebrada (or shredded beef) burrito has meat cooked until it’s falling apart, then is seasoned with a spiced-up chunky tomato base and finished off with tender scrambled nutritious Eggland’s Best eggs.
Make This Recipe
Ingredients
12 Eggland’s Best eggs, large
1 pound flank steak
1 white onion, halved and divided (half of it finely chopped)
3 garlic cloves
2 bay leaves
2 ½ teaspoons kosher salt, divided or to taste
1 to 2 fresh jalapeño chiles, stemmed, finely chopped (don't remove the seeds)
1 pound ripe tomatoes, cored and finely chopped (about 2 ½ cups)
2 tablespoons vegetable oil
½ teaspoon coarsely ground black pepper
6 10” flour tortillas
Preparation
- Place meat in a large pot along with half of the onion, garlic cloves, bay leaves, and 1 teaspoon salt. Cover with water up to 2 inches above the meat. Bring to a boil over high heat, remove any foam that has risen on the top. Cover, reduce heat to medium, and simmer for about 1 hour to 1 hour 15 minutes, until the meat is thoroughly cooked, soft and can easily shred. Strain and set aside. Once the meat has cooled enough to handle, shred it into fine pieces.
- Heat oil in a large skillet set over medium heat. Once hot, add the chopped half onion and the jalapeños, and cook for about 3 to 4 minutes until wilted. Incorporate the tomatoes and one teaspoon salt, and cook for 8 to 10 minutes, until completely softened. Add the meat, stir and cook for a couple more minutes so it all comes together.
- Meanwhile, in a medium bowl, crack the eggs. Season with the remaining ½ teaspoon salt and black pepper and whisk until foamy.
- Stir the beaten eggs into the meat mixture, and reduce heat to medium low. Scramble gently as eggs cook until desired doneness. Set aside.
- Thoroughly heat the flour tortillas on a preheated comal, griddle, or nonstick skillet over medium heat. One by one, add a generous amount of filling in a thick strip to one side of the tortilla. Tuck in the top and bottom, fold and roll it into a burrito shape. You can also leave it untucked and just roll it. Serve hot and eat or wrap it and take it on the go!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 538g |
| Fat | 23g |
| Saturated Fat | 7g |
| Cholesterol | 399mg |
| Sodium | 1,446mg |
| Carbohydrates | 41g |
| Dietary Fiber | 1g |
| Protein | 35g |