Beer Braised Tri Tip Burritos

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Beer Braised Tri Tip Burritos at home. This recipe serves 8. This side dish has 395 calories, 14g of protein, and 12g of fat per serving. For $1.3 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 217 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Father's Day. It is brought to you by Lady Behind the Curtain. From preparation to the plate, this recipe takes about 3 hours and 20 minutes. Head to the store and pick up garlic cloves, green bell pepper, beer, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Beer-marinated Tri-tip, Braised Tri-Tip Roast, and Tri-Tip for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.In an ovenproof Dutch oven cook bacon until crisp.Transfer bacon to paper towels, reserving drippings in pan.Sprinkle meat (tri-tip or brisket) with black pepper.Brown meat on both sides in bacon drippings.Remove meat from pan, add celery, onion, bell pepper, garlic and a pinch of salt.Cook until vegetables are tender.Add flour, stirring just until combined.Whisk in the broth, beer, cilantro and oregano.Return meat to the Dutch oven.Bring to a boil, cover and place in the preheated oven.Bake 1 1/2 hours, turn meat and bake an additional 1 1/2 hours or until meat is tender.Transfer meat to a cutting board and slice the meat across the grain.Return meat to the Dutch oven.Cover to keep warm.Add prepared beans to the cooked Mexican rice.Top tortilla with 1/3 cup rice and bean mixture, a few slices of meat, salsa and sour cream.Serve with additional salsa on the side.

 

Step by step:

1. Preheat oven to 350 degrees.In an ovenproof Dutch oven cook bacon until crisp.

2. Transfer bacon to paper towels, reserving drippings in pan.Sprinkle meat (tri-tip or brisket) with black pepper.Brown meat on both sides in bacon drippings.

3. Remove meat from pan, add celery, onion, bell pepper, garlic and a pinch of salt.Cook until vegetables are tender.

4. Add flour, stirring just until combined.

5. Whisk in the broth, beer, cilantro and oregano.Return meat to the Dutch oven.Bring to a boil, cover and place in the preheated oven.

6. Bake 1 1/2 hours, turn meat and bake an additional 1 1/2 hours or until meat is tender.

7. Transfer meat to a cutting board and slice the meat across the grain.Return meat to the Dutch oven.Cover to keep warm.

8. Add prepared beans to the cooked Mexican rice.Top tortilla with 1/3 cup rice and bean mixture, a few slices of meat, salsa and sour cream.

9. Serve with additional salsa on the side.

Nutrition Information:

covered percent of daily need