Green Machaca, Potato & Beans Recipe
Shredded beef, green chilies, and homemade refried beans, wrapped with potatoes in a warm flour tortilla.
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Ingredients
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Burros
Method
Burros
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Refried beans preparation: When beans are tender, drain and reserve 1 cup cooking liquid. In a skillet, heat 2 tablespoons vegetable oil over medium heat. Add the half onion and 2 cloves garlic from the beans list and sauté until translucent. Add the cooked beans and a splash of the reserved liquid; mash and cook, stirring, until creamy and thick. Season with 1/2 teaspoon salt to taste.
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Machaca filling: Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large skillet, brown the beef over medium-high heat, shredding as it cooks. Add 1 cup chopped green chilies and 1/2 chopped onion, along with 3 cloves minced garlic. Stir in 1 teaspoon ground cumin and 1/2 teaspoon dried oregano. Cook until beef is fully tender and flavors meld, 8–12 minutes. Remove from heat if not serving immediately.
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Tortilla prep: Warm flour tortillas in a dry skillet or wrapped in a clean towel in a microwave until pliable, about 20–30 seconds.
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Assemble burritos: Spread a thin layer of refried beans down the center of each tortilla. Top with machaca, then a layer of potatoes. If using, sprinkle shredded cheese and chopped cilantro on top. Fold in the sides and roll the tortilla tightly to enclose the filling.
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Optional finishing step: Place the rolled burritos seam-side down on a lightly oiled skillet over medium heat to seal and lightly toast the outside, 1–2 minutes per side.
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Serving: Serve warm with lime wedges, salsa verde, or hot sauce as desired.
