Del Beef Recipe

Prep

Finely chop the yellow onion and mince the garlic. Measure out spices and have tomato sauce and beef broth ready.

Sear beef

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Increase heat to high, add the ground beef, break it up with a spatula, and brown 5–7 minutes until no longer pink.

Simmer

Drain excess fat if necessary, then reduce heat to medium. Stir in chili powder, ground cumin, paprika, dried oregano, salt, and black pepper; cook 1 minute to toast spices. Add 1 cup tomato sauce and 1 cup beef broth, stir to combine. Bring to a gentle simmer, reduce heat to low, and cook 10–12 minutes until mixture thickens slightly.

Finish

Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning (add more salt or lime if needed). Keep warm until assembly.

Warm tortillas

Warm the flour tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Prepare sides

Reheat rice if cold (microwave or steam) and warm black beans in a small pot over low heat with a pinch of salt. Place shredded lettuce, shredded cheese, salsa, sour cream, and pickled jalapeños in serving bowls for easy assembly.

Assemble burritos

Lay one warm tortilla flat. Spoon about 1/2 cup cooked rice down the center, then 1/3 cup black beans, and 1/2 cup of the Del Beef filling. Top with 1/4 cup shredded cheese, a handful (about 1/2 cup) shredded lettuce, 2 tablespoons salsa, and 2 tablespoons sour cream. Fold sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Serve

Optionally crisp the burritos seam-side down on a preheated skillet for 1–2 minutes per side to seal and create a light crust. Serve each burrito with extra salsa, sour cream, and pickled jalapeños on the side.