Machaca Burro Recipe
Make Machaca Burro 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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Appetizers - Machaca Filling
Appetizers - Tortillas and Toppings
Method
Machaca Filling
- 1
If using dried machaca, rehydrate by soaking in hot beef broth or water for 15-20 minutes until softened. Drain and gently squeeze out excess liquid.
- 2
In a large skillet, heat the vegetable oil over medium heat.
- 3
- 4
Add minced garlic; cook for 30 seconds until fragrant.
- 5
Stir in the rehydrated machaca, chili powder, cumin, salt, and black pepper. Cook, stirring occasionally, until the mixture is heated through and well seasoned, about 5-7 minutes. Taste and adjust seasoning as needed.
- 6
Keep filling warm off heat until ready to assemble the burritos.
Tortillas and Toppings - Assembly and Finish
- 7
Warm tortillas
Warm the tortillas in a dry skillet over medium heat for about 20-30 seconds per side until pliable. Wrap in a clean kitchen towel to keep warm.
- 8
Assemble burritos
Lay out each tortilla. Spoon 2-3 tablespoons of machaca filling onto the center. Top with a sprinkle of shredded cheddar cheese, pico de gallo, avocado slices, and a dollop of sour cream or crema.
- 9
Roll burritos
Fold the sides over the filling and roll tightly from the bottom to enclose the filling.
- 10
Toast burritos
Place the seam side down on the skillet and cook for 1-2 minutes on each side to seal and lightly toast the exterior. Repeat for remaining burritos.
- 11
Serve
Serve immediately with lime wedges on the side. Optional: garnish with fresh cilantro if desired.
