The closest recipe to Tito's Taco meat burritos! Culver City, CA.
- Carbohydrate 2.62054200015797 g
- Cholesterol 0 mg
- Fat 1.20188500042971 g
- Fiber 0.699420018994782 g
- Protein 0.43376800006429 g
- Saturated Fat 0.17570300005684 g
- Serving Size 1 1 Serving (91g)
- Sodium 357.856449990198 mg
- Sugar 1.92112198116319 g
- Trans Fat 0.0564015000002243 g
- Calories 21 calories
Step-by-step
- Coat the beef pieces with flour
- Heat a heavy bottomed pan or skillet and add the olive oil. Sear the pieces of beef until browned .
- In the skillet, with the remaining oil, add the garlic and onions. Saute until fragrant and the onions are translucent.
- Add some of the beef broth to deglaze the pan and pour the mixture in the slow cooker with the beef.
- Add the remaining ingredients to pot
- Cover and cook on medium high for 3-4 hours or until the beef is falling apart tender.( you can also use slow cooker)
Using water instead of beef broth lowers the overall depth of umami, altering the final savory profile significantly. Proper searing creates Maillard reactions between amino acids and reducing sugars on the meat surface, establishing foundational flavor compounds before the slow cooking phase begins. Dredging the beef chunks in flour acts as a thickener; as the liquid simmers, starches gelatinize and trap moisture while body is added to the surrounding sauce.
Judging Doneness Visually
Rely on physical texture rather than timing alone to determine when the chuck roast is fully cooked. Press a piece of beef with the back of a wooden spoon; it should yield instantly and shred apart along the muscle fibers without tearing. Undercooked beef will offer resistance and bounce back slightly when compressed. If the liquid remains thin after the meat reaches this tender state, simmer the pot uncovered for sixty minutes to evaporate excess water and concentrate the remaining starches.Managing Aromatics and Spices
Sweating chopped onions and garlic in residual oil releases volatile sulfur compounds, softening their sharp raw edges before they enter the braising liquid. Paprika, ancho chili powder, and chipotle chili powder contain fat-soluble capsaicinoids that disperse evenly through the oil phase, coating the beef pieces uniformly. Deglazing the hot pan with liquid dissolves fond—the browned bits stuck to the bottom—incorporating caramelized proteins directly back into the cooking base.
