Machaca Shredded Beef Burro Recipe
Make Machaca Shredded Beef Burro Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burros
Method
Burros
- 1
Hydrate machaca
Rinse the machaca and rehydrate in 1 cup water according to package directions until pliable, then drain any excess liquid.
- 2
Sauté aromatics
In a large skillet, heat 2 tbsp oil over medium heat. Add onion, garlic, jalapeño, and bell pepper. Sauté 5-7 minutes until vegetables are soft and fragrant.
- 3
Season and blend with machaca
Add the rehydrated machaca to the skillet. Stir in cumin, chili powder, smoked paprika, and salt. Cook 5-7 minutes, stirring, until spices are toasted and beef is heated through.
- 4
Prepare beans
In a separate pot, warm refried beans over low heat until smooth. Season with a pinch of salt if desired.
- 5
- 6
Assemble burritos
Spread a layer of warm beans on each tortilla. Top with machaca mixture, shredded cheese, pico de gallo, avocado crema, and cilantro. Finish with a squeeze of lime juice. Roll tightly into burritos.
- 7
Serve
Serve immediately, optionally sliced in half and with extra pico de gallo, lime wedges, and cilantro on the side.
