Green Machaca & Potato Burro Recipe

Burros

1. 1

   Prep vegetables: dice potatoes into 1/2-inch cubes, finely dice onion, mince garlic, and finely mince jalapeño (remove seeds if you prefer less heat).

2. 2

   In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until they are golden and tender, about 8–10 minutes, stirring occasionally to prevent sticking.

3. 3

   Add the onion, garlic, and jalapeño to the potatoes. Sauté until the onion is translucent and fragrant, about 3–4 minutes.

4. 4

   Stir in the green machaca (shredded beef) and cook until heated through, breaking up any large chunks with a spatula.

5. 5

   Pour in salsa verde; add cumin, chili powder, and black pepper. Stir to combine and simmer for 2–3 minutes to meld flavors. Season with salt to taste.

6. 6

   Remove from heat and stir in chopped cilantro and lime juice. Adjust seasoning if needed.

7. 7

   Warm flour tortillas in a dry skillet or microwave until pliable.

8. 8

   Spread a thin line of crema or sour cream down the center of each tortilla (optional for creaminess).

9. 9

   Spoon a generous portion of the machaca-potato filling onto each tortilla.

10. 10

    Top with shredded cheese and avocado slices. Add extra cilantro if desired.

11. 11

    Fold the burrito ends in and roll tightly from one side to the other. Keep seam side down. Optional: wrap in foil to hold warm.

12. 12

    Serve immediately with lime wedges and additional salsa verde on the side.