Green Machaca, Potato & Beans Recipe
Make Green Machaca, Potato & Beans 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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Burros
Method
Burros
- 1
If using dried machaca, rehydrate according to package instructions in hot water until tender, then drain and shred.
- 2
Dice potatoes into 1/2-inch cubes and rinse. Pat dry.
- 3
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced potatoes with a pinch of salt and pepper. Cook, stirring occasionally, until golden and tender, about 12-15 minutes. Remove and set aside.
- 4
In a separate skillet, heat remaining 1 tablespoon olive oil. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook 30 seconds.
- 5
- 6
Pour in salsa verde and simmer with machaca mixture for 5-7 minutes, until flavors meld. Adjust salt and pepper.
- 7
- 8
Turn off heat. Stir in chopped cilantro and lime juice. Adjust seasoning with salt and pepper.
- 9
Warm tortillas on a dry skillet or griddle, about 15-20 seconds per side. To build burritos, place a portion of filling in the center of each tortilla. Top with shredded cheese, avocado slices, and a drizzle of crema.
- 10
Fold the sides over the filling and roll tightly to enclose. Serve immediately with extra cilantro and lime wedges.
