Green Machaca With Cheese Recipe

BURROS

1. 1

   In a blender, combine tomatillos, jalapeños, onion, garlic, cilantro, lime juice, cumin, salt and pepper. Add 1/2 cup water and blend until smooth to make the verde sauce.

2. 2

   Season the beef with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef until browned on all sides, about 4-6 minutes.

3. 3

   Remove beef, let rest briefly, then shred into bite-sized pieces. Return beef to the skillet and pour in the verde sauce. Simmer over medium heat for 15-20 minutes, until the flavors meld and the meat is tender and shreds easily.

4. 4

   Taste and adjust with salt and lime juice as needed.

5. 5

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

6. 6

   To assemble each burrito, spoon a portion of machaca (green shredded beef) onto a tortilla, sprinkle with shredded Monterey Jack cheese, then roll tightly. Repeat for all tortillas.

7. 7

   Optional: Lightly toast the rolled burritos seam-side down in a skillet to melt cheese and crisp the exterior, about 1-2 minutes per side.

8. 8

   Serve warm with extra verde sauce or salsa, and lime wedges.