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Shredded Beef Burrito

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by Santos Jimenez

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Chef Santagio serves up an authentic take on one of the most popular Mexican dishes: the beef burrito. Beef is marinated with three types of chiles as well as aromatic Mexican spices, then cooked until pull-apart tender. It's then tucked into a soft flour tortilla alongside spiced Mexican rice, black beans, and queso fresco. Served with a side of classic guacamole, this is the ideal comfort dish, stepped up on a notch.

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Nutritional facts

Protein

42g

Carbs

101g

Calories

830

Fat

28g

Ingredients

Bay LeafCanned Black BeansPlum TomatoBeef BaseBlack PepperCilantroGarlicOnionJasmine RiceKosher SaltQueso FrescoBeef ChuckChile de ArbolGreen Peas, CarrotsJalapeno PeppersAncho PepperWhite VinegarGuajillo ChileChicken BaseLemon JuiceCloveAvocadoCanola OilFlour Tortilla

Reviews

4.5

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Based on 518 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Elizabeth Gesek · 02/02/25

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About Santos Jimenez

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Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot — Jiménez hasn’t looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang’s, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico — the recipes that I have engraved in my hands."

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