May 2, 2007

Beef Burritos

Credit: Laurie Smith

(Carne Picada Burritos)

MAKES 4 – 6 BURRITOS

The secret to these delicious burritos is in the cut of beef: Use the tri-tip—also known as the triangle—part of the bottom butt of the sirloin tip.

2 tbsp. vegetable oil
1 yellow onion, peeled and diced
1 lb. tri-tip, trimmed and cut into 1⁄2" dice
2 fresh jalapeños, seeded and chopped
2 tomatoes, diced
1 garlic clove, peeled and minced
2 cubes beef bouillon
Salt and freshly ground black pepper
Flour Tortillas

1. Heat vegetable oil in a large skillet over medium heat. Add onions and cook until translucent, about 20 minutes.

2. Add tri-tip and jalapeños to onions. Increase heat to high. Brown meat for 2 minutes, then stir in tomatoes and garlic. Crumble in bouillon cubes, and season to taste with salt and pepper. To serve, wrap in warm tortillas.

This article was first published in Saveur in Issue #10

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Ratings & Reviews (8)

by dobietx on 2009-01-16

This is so simple, yet so outstanding. I live in Texas, so I do know good Mexican food. My husband loves this, and it is a go to when I'm short of time.

by clive jones on 2009-05-03

Have not tried this recipe as yet but intend to do so and I will get back with my review. This will be on my menu for Cinco de Mayo.

by bouchdon on 2009-12-21

I would love to try this recipe but I live in NJ and it is a hike to the closest Trader Joe's where you are supposed to be able to get tri-tip roasts (but no guarantee there). The grocery stores around here just don't carry them and I don't frequent 'butcher shops'. Does anyone know of another cut that is more widely available that would make this worth trying? If the only way that it will be good is with tri-tip then I don't want to waste my money randomly trying something else. I really hate it when no options are given for a very specific and not 'nationally available' cut of meat.

by barnacle on 2009-12-21

There are only 2 tri-tips on every steer, so many butchers simply cut them up and serve as stew chunks because many people East of California are unfamiliar with this wonderful cut of beef. I have never encountered a butcher at any grocery store who, with advanced request has denied setting aside a tri-tip or even going and cutting one off from the back room immediately. It is a beef-lover's cut of beef for sure.

That said, I'm very skeptical of a Saveur recipe that calls for two cubes of beef bouillon in the recipe rather than a more traditional preparation that avoids the processed, sodium-laden adjunct...

by ROBERTL6 on 2011-10-01

I tried this dish and found pleasure in the quick fix, and the smiles on my guest faces. I did not use the beef bouillon and instead substitued Goya Adobo seasoning and portabella mushrooms. OFF The HOOK!
Thanks Saveur for your lead and the happiness of my guest.

by JHARRIMAN07 on 2011-12-14

These were amazing. Generally, I view all recipes as mere guidelines, so I just picked up a steak that my butcher said would be tender enough for these burritos. I made sure not to over cook the meat and it was perfectly fine.

Also, I added a bit of cumin and chili powder to the mixture. And the Better Than Boullion that comes in the jar melts in easier to the sauce and gives a better flavor.

Serve with some fresh onion, cilantro, and avacado. Definitely making these again!

by SPENCERS on 2012-04-27

I'm very familiar with these flavors with tri-tip in SoCal. The only alternative, actively served at the newest mexican grills such as Cafe Rio, is a lean roast beef. It's takes more time but it's an excellent substitute. JHARRIMAN had it right with chili powder and cumin in the meat-jalapeno-garlic mix. Instead of cooking the tomatoes - use Pico De Gallo with fresh cilantro on top just before wrapping for more flavor.

by GKELLY on 2012-07-02

I've made this twice-- once to the T, and once with my own variations. I can't review my own creation so I'll just talk about the exact recipe above.

For how quick and delicious this was, I'd say this could be a weekly recipe for me. While there were no complex flavors, there was enough for me to not get "bored".

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