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Restaurants›Taco Libre North St. Augustine›Burrito Panzon Recipe

Burrito Panzon Recipe

Name: Taco Libre North St. Augustines Burrito Panzon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 900 g beef chuck roast; 480 ml beef broth; 1 each onion (halved); 4 each garlic cloves (smashed); 2 tbs chipotle in adobo (finely chopped); 2 tsp ground cumin; 1 tsp dried oregano; 1.5 tsp salt; 0.75 tsp black pepper; 1 tbs olive oil; 1.25 cups long-grain white rice (rinsed); 1.75 cups water; 0.5 tsp salt; 0.5 cups fresh cilantro (finely chopped); 1 each lime (zest and juice); 1 tbs butter; 425 g canned pinto beans (drained and rinsed); 0.5 each onion (small, finely chopped); 1 clove garlic (minced); 0.5 tsp ground cumin; 0.5 tsp salt; 1 tsp vegetable oil; 1 each red bell pepper (sliced); 1 each yellow bell pepper (sliced); 1 each yellow onion (sliced); 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 each large flour tortillas; 2 cups shredded Monterey Jack or cheddar

Inspired by Taco Libre North St. Augustine

Time1h

Serves4

Make Burrito Panzon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shredded Beef

1.98 lb (900 g) beef chuck roast

2.03 cup (480 ml) beef broth

1 each onion (halved)

4 each garlic cloves (smashed)

2 tbs chipotle in adobo (finely chopped)

2 tsp Ground cumin

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper

1 tbs olive oil

Cilantro-Lime Rice

1 1/4 cups long-grain white rice (rinsed)

1 3/4 cups water

1/2 tsp Celtic sea salt

1/2 cups fresh cilantro (finely chopped)

1 each lime (zest and juice)

1 tbs Butter

Pinto Beans

15 oz (425 g) canned pinto beans (drained and rinsed)

1/2 each onion (small, finely chopped)

1 clove Garlic (minced)

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1 tsp Tuscany sunflower oil

Sautéed Peppers & Onions

1 each red bell pepper (sliced)

1 each yellow bell pepper (sliced)

1 each yellow onion (sliced)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Add-ins & Toppings

4 each large flour tortillas

2 cups shredded Monterey Jack or cheddar

1 cup pico de gallo (store-bought or homemade)

1/2 cup sour cream or Mexican crema

1 each ripe avocado (sliced)

1/4 cups fresh cilantro leaves (for garnish)

2 each Lime wedges

Optional - Hot Sauce

0 to taste your favorite hot sauce

Method

Shredded Beef

Sear and Braise

Pat the chuck roast dry and season with 1.5 tsp salt and 0.75 tsp black pepper. Heat 1 tbsp olive oil in a heavy Dutch oven or large pot over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.

Add the halved onion, smashed garlic, 2 tbsp chopped chipotle, 2 tsp cumin, 1 tsp oregano and 480 ml beef broth to the pot. Bring to a simmer, cover, reduce heat to low and braise until very tender, about 2 to 2.5 hours. (Alternatively, cook in a slow cooker on low 6–8 hours or in an Instant Pot on high pressure for 60–75 minutes with natural release.)

When tender, remove the roast to a cutting board and shred with two forks. Skim fat from the braising liquid, then return shredded beef to the pot and simmer gently 5–10 minutes so meat absorbs flavors. Taste and adjust salt if needed.

Cilantro-Lime Rice

Rinse 1.25 cups rice under cold water until water runs clear. In a medium saucepan, bring 1.75 cups water to a boil with 0.5 tsp salt and 1 tbsp butter.

Add the rice, stir once, cover, reduce heat to low and simmer undisturbed 15 minutes. Remove from heat and let sit, covered, 5 minutes.

Fluff rice with a fork, then stir in 0.5 cup chopped cilantro, zest and juice of 1 lime. Keep warm until assembly.

Pinto Beans

Heat 1 tsp vegetable oil in a small skillet over medium heat. Sauté 1/2 small finely chopped onion until translucent, about 3 minutes. Add 1 minced garlic clove and 0.5 tsp ground cumin; cook 30 seconds until fragrant.

Add the drained 425 g canned pinto beans and 0.5 tsp salt. Cook, smashing some beans with the back of a spoon to thicken, 4–6 minutes. Taste and adjust seasoning. Keep warm.

Sautéed Peppers & Onions

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced red and yellow bell peppers and 1 sliced yellow onion. Season with 0.5 tsp salt and 0.25 tsp black pepper.

Sauté, stirring occasionally, until vegetables are softened and slightly charred at edges, about 8–10 minutes. Remove from heat and set aside.

Assembly & Finish

Warm tortillas: heat a dry skillet over medium for 30–45 seconds per side, or wrap tortillas in foil and warm in a 160°C/325°F oven for 10 minutes. Keep them covered to stay pliable.

Lay a warm tortilla on a work surface. In the lower third, layer 1/4 cup cilantro-lime rice, 1/3 cup pinto beans, about 200–225 g shredded beef (adjust to preference), a generous handful (about 1/2 cup) sautéed peppers & onions, 1/2 cup shredded cheese, 2–3 tbsp pico de gallo, a few slices of avocado, and 1–2 tbsp crema. Sprinkle with cilantro leaves and a squeeze of lime. Add hot sauce if desired.

Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

Optional crisping: heat a skillet over medium with a small drizzle of oil or butter. Place burrito seam-side down and cook 2–3 minutes until golden, then flip and crisp the other side 1–2 minutes more.

Serve immediately with extra pico, crema, lime wedges, and hot sauce.