Red Machaca & Beans Burro Recipe
Shredded beef and beans, typically includes bell peppers, onions, and tomatoes, wrapped in a warm flour tortilla.
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Ingredients
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Burros
Method
Burros
- 1
Warm tortillas
Warm each tortilla in a dry skillet over medium heat for about 20-30 seconds per side until pliable. Keep covered with a clean towel to stay warm.
- 2
Sauté vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers and onions and sauté until they soften and caramelize slightly, about 5-7 minutes.
- 3
Add garlic
Add the minced garlic and cook for 30 seconds until fragrant, stirring to prevent burning.
- 4
Add protein and beans
Stir in the shredded beef (machaca) and cooked pinto beans. Cook for 2-3 minutes to heat through and blend with the vegetables.
- 5
Season and moisten
Pour in the crushed tomatoes or tomato sauce. Add cumin, chili powder, paprika, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens and flavors meld.
- 6
Finish fresh aromatics
Stir in lime juice and chopped cilantro. Taste and adjust seasoning with a pinch more salt or spice if desired.
- 7
Assemble burritos
Spread a spoonful of filling onto each tortilla. Top with a tablespoon or two of shredded cheese. Fold in the sides and roll tightly to enclose the filling.
- 8
Optional sear for texture
Optional: Place the seam-side down in a hot dry skillet for 1-2 minutes per side to seal and lightly toast the burritos.
- 9
Serve
Serve immediately while warm. Offer toppings like salsa, sour cream, or avocado on the side if desired.
