Slow-Braised Beef Barbacoa Burrito
Chef Josiah’s slow-braised beef barbacoa is seasoned with guajillo chile, orange, cumin, and oregano, then wrapped with Spanish rice, creamy black beans, Jack and white cheddar, pickled red onions, and cilantro before toasting on the plancha. Served with roasted tomatillo spicy salsa.
Nutritional facts
Protein
64g
Carbs
85g
Calories
929kcal
Fat
35.7g
Ingredients
Beef Chuck, Flour Tortilla, Canned Black Beans, Green Salsa, White Cheddar Cheese, Monterrey-Jack Cheese, Long Grain White Rice, Canned Tomato, Onion, Red Onion, Garlic, Apple Cider Vinegar, Orange Juice, Avocado, Butter, Cilantro, Kosher Salt, Lime Juice, Canola and Olive Oil Blend, Jalapeno Peppers, Sugar, Lime, Tomato Paste, Cumin, Guajillo Chile, Mexican Oregano, Extra Virgin Olive Oil, Beef Base, Ancho Pepper, Black Pepper, Chipotle Pepper, Clove, Kombu, Bay Leaf
Contains milk, wheat, soybeans, cereals containing gluten (Barley).
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About Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
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