Smoked Beef Rib Burrito
A delicious fusion of tender, smoky beef, aromatic spices, and fresh toppings wrapped in a soft flour tortilla, perfect for casual dinners or gatherings.
Servings: 6 servings
Calories: 750kcal
Ingredients
For the beef
- 3-4 lbs beef short ribs or chuck ribs These cuts provide a rich, juicy base that will become incredibly tender after smoking.
- 2 tbsp brown sugar Adds a subtle sweetness.
- 1 tbsp smoked paprika Infuses a smoky flavor.
- 1 tbsp chili powder Gives a bit of heat and depth.
- 1 tsp garlic powder Adds a savory note.
- 1 tsp onion powder Enhances overall flavor.
- 1 tsp cumin Introduces warm flavor.
- 1 tsp salt Essential for flavoring.
- 1/2 tsp black pepper Adds mild heat.
- 1/2 tsp cayenne pepper Adjust to taste for spiciness.
For the rice
- 1 cup jasmine rice A fragrant base.
- 2 cups chicken broth Enhances the rice flavor.
- 1 tbsp butter Provides richness.
- 1 tsp salt For seasoning the rice.
- Juice of 2 limes limes Adds acidity and freshness.
- 1/4 cup fresh cilantro, chopped Herb garnish for rice.
For assembly
- 6 large flour tortillas Burrito size.
- 1 can (15 oz) black beans, drained and rinsed Adds fiber and texture.
- 2 cups shredded Mexican cheese blend Melts beautifully.
- 1 cup sour cream Enhances each bite.
- 1 large avocado, sliced Provides buttery texture.
- 1 cup pico de gallo or salsa Garnish that adds brightness.
- 1/4 cup pickled jalapeños For extra kick.
- 1/2 cup sour cream, 2 chipotle peppers in adobo, minced Smoky complexity.
- 1 tbsp adobo sauce Enhances smokiness.
- 1 tsp lime juice Brightness to topping.
Instructions
Preparation
- In a bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Rub this spice mixture all over the beef ribs.
Cooking
- Preheat your smoker to 225°F (107°C). Place the ribs directly on the smoker rack and smoke for about 5-6 hours, or until the internal temperature reaches 195°F (90°C).
- While the beef is smoking, rinse the jasmine rice under cold water. In a saucepan, combine the rice, chicken broth, lime juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy. Stir in the butter and cilantro once done.
Preparation of Toppings
- In a bowl, mix the sour cream with minced chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Set aside. Chop your avocado and red onion, and gather the shredded cheese and other toppings.
Assembly
- Lay a warm tortilla flat on a clean surface. In the center, layer a portion of smoked beef, followed by jasmine rice, black beans, shredded cheese, diced red onion, sliced avocado, pico de gallo, and pickled jalapeños.
- Fold in the sides of the tortilla and roll tightly from the bottom. Make sure the fillings are well-contained as you roll.
Serving
- Cut the burrito in half or serve whole, garnished with fresh cilantro and lime wedges on the side.
Notes
To enhance the burrito experience, consider smoking the beef a day in advance and store it in the refrigerator. Reheat when you’re ready to assemble your burritos. Experiment with additional spices or grilling the tortillas for added flavor.