Machaca Shredded Beef & Potato Burro Recipe

Burros

1. 1

   Make machaca beef

   Trim beef and cut into large chunks. In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat and sear the beef until browned on all sides. Add diced onion and minced garlic; cook until softened. Stir in chipotle peppers, ground cumin, smoked paprika, and oregano. Pour in beef broth; bring to a simmer. Reduce heat to low, cover, and cook until beef is fork-tender, about 1.5 to 2 hours. Remove beef, shred with two forks, return shredded beef to the pot, and keep warm.

2. 2

   Cook potatoes

   In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden and tender, about 12–15 minutes.

3. 3

   Combine beef and potatoes

   Return the shredded beef to the skillet with the potatoes. Stir to combine and cook for 3–5 minutes to marry flavors. If the mixture seems dry, stir in a splash of beef broth until moistened.

4. 4

   Prepare tortillas and toppings

   Warm the flour tortillas in a dry skillet or microwave wrapped in a damp towel. Prepare toppings: chop cilantro, and have pico de gallo, avocado, and crema ready for assembly.

5. 5

   Assemble burritos

   Spoon filling onto each tortilla. Top with shredded cheese, a dollop of crema, and a spoonful of pico de gallo and avocado slices. Sprinkle with chopped cilantro. Fold in the sides and roll tightly to enclose filling.

6. 6

   Serve

   Serve immediately with additional crema and cilantro if desired. Makes about 4 servings.