The Best Beef Burrito Recipe | SAM THE COOKING GUY 4K

The Best Beef Burrito Recipe | SAM THE COOKING GUY 4K



there's this amazing thing that happens you take an inexpensive cut of meat put it in a pressure cooker with a bunch of vegetables a little broth let it cook for a while take it out shred it and then make this amazing restaurant style burrito oh boy you're gonna dig today you are gonna dig today we're going like like not taco shop but Mexican restaurant okay like an El Torito or those kind of places and before you go it's not we take the beef maids it's a forget it just pay attention start here with a three pound chuck roast I bought it on sale there's about 12 bucks I mean it's its hefty there's a lot we're gonna cook it in the pressure cooker but we want to sear it first so I'm just gonna cut this into three pieces one two and three we're gonna oil it just a little bit no seasonings yet and don't worry about I mean if there's a giant chunk of fat like this this guy you could cut out cuz you don't need all that but the other pieces that are sort of scattered in and about leave those they're gonna be fine now let's take our pieces throw them in the pressure cooker on saute so pressure cookers have all kinds of setting we want no no there we go so you want to turn it to saute that's gonna heat the pot inside and let you Brown something so we don't overload will do a couple pieces at a time and I know you can't really hear too much yet but you'll see the results the point of sauteing at first is to get color texture that will translate to flavor in the end and that's what it's all about and when one side is done turn it over and do the others and when the last of the meat is done take it out then we add everything else and that consists of diced red peppers diced green pepper yellow onion about a cup of beef broth a couple tablespoons of minced chipotle peppers boys this gonna be good seasonings garlic powder cumin chipotle chili powder for a beautiful kick oregano big pinch of kosher salt put the beef back we had one more thing chopped shishito peppers I'll explain those in a second give everything a little mix we put the lid back on we set it for high pressure for one hour and we let it go the last thing I added were these shishito peppers there are these crazy wrinkly Japanese style peppers they're not that hot they have lots of flavor though and I love them in a stir-fry or in a situation like this the crazy thing is while I say they're not that hot one in every 15 or 20 is hot and if you get it you're like what the hell just happened they're really good stir-fried in a little oil with you know some kosher salt or Japanese spice or something to get a chance to buy them and try them you'll really dig them they'll be fantastic in here so we let this sit it comes to pressure once it hits pressure it cooks for an hour when the hour is up it naturally releases the pressure that's when we can open it and turn it into the most fantastic restaurant style shredded beef burrito okay 60 minutes is past the 15 ish minutes of natural pressure releasing has happened and we can open it now and see what we're left with and oh boy look at that and if you look inside Wow shredded gorgeous beef look at how it squishes that is what you're going for I mean please I can just put my tongs in it seperates tell you what let's put it in a bowl and then we'll bust it up even more please so here we go honestly I wish you could smell this and look that that was a shishito pepper that's now all mushed another left and this was a red pepper that's now mushed and this is the goal the goal is to make this amazing shredded hugely aromatic beautifully soft beef that you can do a million things with and just where do you see what we do with it therein lies the beauty of a pressure cooker ladies and gentlemen we've taken a not so delicate piece of beef and made it amazing in about an hour look this amazing this that it just it just pulls apart it's nothing if I had grandparents anymore I could rip the teeth out of their heads oh it's horrible a baby with no teeth would have no problem making their way through this the spices that we put in here the cumin the garlic powder the oregano the chipotle chili powder so it certainly deserves a a pre-emptive bite before we before you make anything no it's good a piece that's what it's about it's madness that's about to go from here to here pay attention what we're gonna do cuz this is really fun okay so here's here's what we're gonna do we're gonna take one of our much beloved starting to dry out actually tortillas from the taco shop that's right around the corner from my house we'll call it Nico's because that's actually its name and we'll warm this just slightly and by just slightly means just lately I want to make it pliable okay so we take our tortilla when it's where do you think you want it this is about here we put it down and now here's what goes in I'm gonna start with a little Lehrer Monterey Jack cheese now some of the amazing shredded beef like this and okay fine a tiny bit more I'm gonna give it a little green salsa a tiny bit more cheese and now we roll up so we go like this over the top sides in done this before and we roll so here's what you've got right it's beautiful it's burrito like now what we're gonna do is we're gonna take a little bit of oil brush it on the Evo we'll go seam side down now we want to get a little crisp and a little color not a lot just a little we're gonna do this on both sides and back here I'm warming some red enchilada sauce just store-bought trust me this is all good it's all good unless you're gonna dog me for not making my own enchilada sauce growing my own enchiladas in my backyard and crushing them and straining them I've heard of those enchilada bushes very hard to take care of what an asshole he didn't grow his own enchiladas so as you start to look hoops as you start to look you can see oh sorry I gotta fix a stand right stand by stand by we give it a couple minutes on that side and then we'll flip it and after a couple minutes we give the top the light little splish of oil turn it over look how nice that's what you want you want that little crispness and when it's ready uh yeah yeah off it comes goes on a plate look at that beautiful mess and this is what it's about swing swing swing wait to see what we do next we start by placing some of our amazing not made enchilada sauce around our tremendously delicious shredded beef and Chipotle restaurant style burrito then we add a little sour cream right to the top a tiny bit more of the salsa verde or green salsa some cheese or in this case some queso and we end with some cilantro or cilantro look it it's like a model turning in place for you you want to eat me you want to eat me and what are we waiting for let's just go right here so that is filled with this gorgeous Chipotle shredded beef and when you get a bite let's make sure that you get some sour cream the beef of course and some of this enchilada sauce and by the way if you don't like red you could use green I just salivate it a little it's tender its juicy its moist is ridiculously flavorful it's everything you want in what I call a restaurant style burrito this is a knife and fork burrito of course it could be hand one but and the crisp do you get from this and if you don't want to do on this or we're in a nonstick pan do it in your oven still give it a little oil 350 for probably 20 minutes and it'll get kind of nice and if you don't have a pressure cooker wherever it is I took it away to clean it you could do it in the oven in like a Dutch oven all the same ingredients probably 300 325 for like five and a half hours or so it's all good just do it just cook you'll be glad you did thanks for being there thanks for hanging out with us it means an awful lot thank you for leaving a message comments liking us and thank you for subscribing you've helped us get to over half a million there's damn cool because of you guys if you guys aren't there we're not here and we recognize that

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