Machaca Shredded Beef & Beans Burro Recipe

Burros

1. 1

   Prepare the beef

   Season beef with salt and pepper. Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Sear beef on all sides until browned, about 6-8 minutes.

2. 2

   Add aromatics and spices and braise

   Add chopped onion and minced garlic. Stir until translucent, about 3-4 minutes. Stir in cumin, chili powder, and smoked paprika to coat. Pour in enough water or beef stock to come halfway up the meat. Bring to a simmer, reduce heat to low, cover, and cook 60-75 minutes until the beef is fork-tender.

3. 3

   Shred and finish beef

   Transfer beef to a cutting board and shred with two forks. Return shredded beef to the pan and cook uncovered 5-10 minutes to meld flavors and evaporate excess moisture.

4. 4

   Prepare beans

   Heat pinto beans in a small pot or microwave until warmed through. Season with a pinch of salt and pepper if desired.

5. 5

   Warm rice

   If not already prepared, cook seasoned rice according to package directions. Fluff with a fork and keep warm.

6. 6

   Warm tortillas and assemble

   Warm tortillas in a dry skillet or on a griddle until pliable. For each burrito, spread a line of rice on the center, add beans, then top with machaca beef. Add shredded lettuce and any optional toppings.

7. 7

   Serve

   Fold the burritos, wrap in parchment or foil, and serve with lime wedges if desired.