Burrito “El Guero” (Beef & Bean Burrito with cheese)

Serves: 6

Time: 40 min with prepared ingredients or 5 hours to prepare additional recipes


6 (12 in tortillas)

2 cup grated Chihuahua or Monterey jack cheese

Refried beans canned OR Frijoles Puercos (refried beans, cheese & pork..see additional recipe below)

Shredded Beef prepared OR Make Shredded Beef in Slow Cooker recipe below
3/4 cup diced white onion mixed with chopped fresh cilantro

Salsa Mexicana (recipe is available in the blog)

2 sliced avocados

3/4 cup sliced pickled jalapeƱos (opt)

3/4 cup sour cream

Burrito Assembling Directions:  with prepared shredded beef and refried beans or prepared frijoles puercos

  1. In a large skillet over medium to high heat heat the tortillas until warm and lightly toasted on one side

  2. Turn the tortilla over and scatter 1/3 cup cheese over the tortilla leaving 2 inches uncovered around the edges

  3. When the cheese is melted lay the tortilla on a plat and spoon 1/2 cup of the beans (frijoles puercos) across the center leaving 2 inches uncovered on each side & a bit more space on the top and bottom

  4. Top with 1/2 cup of the beef mixture, 2 tbsp of onion and cilantro mixture & 2 tbsp the salsa

  5. Arrange a sixth of the avocado sliced down the center,  (opt) then 2 tbsp of pickled jalapenos and toped with 2 tbsp sour cream

  6. Fold in both sides to partly cover the filling. Fold the bottom up and tuck it firmly over the filling, then roll up the burrito snugly to form a tight cylinder. Repeat with the remaining ingredients and serve immediately.

  7. Serve with Salsa Mexicana on the side

Additonal Recipes for home made Frijoles Puercos and Shredded Beef 

Making the Beans, Frijoles Puercos


3 to 4 tbsp fresh lard or bacon drippings

1/4 cup very finely minced white onion

1 slice bacon, finely minced

1/2 cup portk chorizo, crumbled

3 cups cooked pinto, bay, or pink beans with their cooking liquid

3/4 cup shredded Muenster cheese

Directions for Frijoles Purercos

  1. In a large skillet heat the lard over medium heat and add the onion, bacon and saute until the onion is soft, roughly 5 min

  2.  Add the chorizo and cook, stirring about 10 min. or until the chorizo is  well browned and crumbly

  3.  Add 1 cup beans with liquid to the pan and mash to a smooth pastezr

  4. Repeat with remainder 2 cups of beans

  5. Remove from heat, add the cheese and set aside

Preparing the Shredded Beef using the slow cooker 4 hrs


2 lbs boneless bueef chuck cut into large chunks

1 cup water

1/2 white onion diced

1 roma tomato, roasted

3 lage cloves garlic, sliced

2 serrano chiles, split lengthwise

10 springs fresh cilantro 

1 tbsp dried epazote

2 1/2 tsp salt


  1. Combine all ingredients in 5 quart slow cooker, placing the meat on top

  2. Cook on low for 4 hours, pushing the meat down into the broth several times

  3. Turn off the slow cooker, uncover and let the meat cool in the broth for 30 minutes

  4. Remove the meat from the broth and shred into small pieces

  5. Strain the cooking liquid, discard the solids and reserve the broth for another use.

  6. Use shredded beef immediately or refrigerate until needed

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