Sunday, July 11, 2021

Potato & Beef Burritos

Potato and Beef Burritos
I like to eat mine with a fork.

If you live in Southern California and have access to a Smart and Final store, you are able to purchase Ramona's Potato and Beef burritos, $19.99/dozen, any time you want. Since I no longer live in SoCal, but really really wanted to eat a delicious potato and beef burrito, I took to the internet and found this fantastic recipe from 
Pina en la Cocina

These burritos don't taste exactly like Ramona's but they're pretty darned close and pretty darned satisfying.

I still need to find a better, more consistent way to introduce heat. I have yet to actually try the Anaheim chiles called for in the recipe at Pina en la Cocina. So far Trader Joe's jalapeno sauce has been sufficient and easy.

So there you go. Potato and beef burritos. Try them.

Potato and Beef Burritos
     --Adapted from Pina en la Cocina

  • 2 pounds cooked, simply seasoned beef (Click here for a good recipe.)
  • 4 - 6 tablespoons vegetable oil
  • 3-4 medium russet potatoes, peeled and cut into 3/4 inch cubes
  • salt and pepper to taste
  • 4 cloves of garlic, minced
  • 1 medium onion, diced
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups beef stock (I use as much of the liquid from the roast recipe linked above as I can)
  • 4 cans (4 oz. each) fire roasted diced green chiles
  • Jalapeno hot sauce to taste (I use 3-4 tablespoons Trader Joe's Jalapeno Sauce.)
  • 12-16 large flour tortillas

  • In a Dutch oven over medium-high heat, heat up 2-3 tablespoons of oil. add the cubed potatoes. Salt and pepper the potatoes to taste. Stir potatoes occasionally until they start to brown and begin to soften.
  • Add the garlic, onion, and cumin to the potatoes. Stir and cook until potatoes are cooked through.
  • Add the cooked beef, green chiles, jalapeno sauce, and beef stock. Stir to combine and heat through.
  • Scoop about a cup or so of the mixture into the middle of a tortilla and roll up into a burrito. (Click here for a video that shows the best way to fold/roll a burrito.)
  • For real Ramona's authenticity, wrap each rolled burrito in plastic wrap. When you do this, the tortilla becomes soft, steamed, and even moist from the filling juices.
  • Any burritos you do not eat the day you make them can (and should be) frozen (in their plastic wrap) and placed in a zip top freezer bag for later enjoyment.
  • When ready to reheat from frozen, place wrapped burrito on a microwave safe plate and microwave on high for 2 minutes*. Turn burrito over and heat for another 30-60 seconds. Allow to sit for at least 3 minutes to allow heat to evenly disperse throughout the burrito. Unwrap and enjoy.

*You may need to adjust this time depending on which size tortilla you used and how big your burritos end up.

Makes 12-16 burritos


  1. I too no longer live in California, and I also crave these same burritos, what is it about these? They don’t look like much but they have staying power.

    1. I agree. I think part of it is the fact that there is actual shredded beef in the burrito because frozen burritos are usually just that meat mush that doesn't appeal to me (unless it's in a Jack-in-the-Box taco, of course). They just have all the flavors, textures and spices dialed in. Ramona's really are the best.

  2. Hi there, we actually live very close to Ramona’s and my husband absolutely loves their beef and potato burritos. So I went on a search for a comparable recipe and came upon your site. Looking forward to making your version - writing up my grocery list in just a moment!

    1. I'm waaaay behind on reading through my blog comments. How did the burritos turn out for you?

  3. Thank you! Trader Joe’s is closer to me than Ramona’s. I’ll be getting some jalapeƱo sauce. Beef and potato burritos for dinner tomorrow. Can’t wait!


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