Machaca, Potato & Beans Recipe

Burros

1. 1

   If using dried machaca, rehydrate according to package instructions in warm water for about 15-20 minutes, then drain and shred; set aside.

2. 2

   Wash and dice the potatoes into 1/2-inch cubes.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced potatoes and season lightly with salt. Cook, stirring occasionally, until browned and tender, about 12-15 minutes. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of oil. Sauté the diced onion and green bell pepper until softened, about 5-7 minutes.

5. 5

   Add the minced garlic and cook 30 seconds until fragrant. Stir in ground cumin, chili powder, paprika, and oregano; cook 1 minute to bloom the spices.

6. 6

   Return the cooked potatoes to the skillet. Add the machaca and stir to combine. Cook for 3-4 minutes to heat through and blend flavors.

7. 7

   Stir in the cooked pinto beans, mashing a few with the back of a spoon to help bind the mixture a little. Cook 2-3 minutes until heated through.

8. 8

   Add the chopped tomato and cook 1-2 minutes just to soften and release some juice. Taste and adjust salt and pepper.

9. 9

   Finish with chopped cilantro and lime juice; give a quick stir. Remove from heat.

10. 10

    Warm large flour tortillas in a dry skillet or microwave until flexible, keeping them warm wrapped in a clean towel.

11. 11

    To assemble each burrito, spoon a generous portion of the machaca-potato-bean filling down the center of a tortilla. If using, sprinkle with shredded cheese; add a dollop of sour cream, a spoonful of salsa, and slices of avocado. Roll the tortilla tightly into a burrito, tucking in the sides as you go.

12. 12

    Serve immediately with extra salsa and lime wedges if desired.