Red Machaca & Beans Burro Recipe
Make Red Machaca & Beans Burro Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burros
Method
Burros
- 1
Prep aromatics
Warm the oil in a large skillet over medium heat. Add the onion, and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- 2
Brown and season machaca
Add the red machaca to the skillet. Break up any chunks and cook until heated through and lightly browned, 3–5 minutes. Stir in cumin, smoked paprika, and chili powder. Season with salt to taste.
- 3
Create red pepper tomato sauce
Stir in the diced tomatoes and chopped chipotle pepper with adobo sauce. Simmer 5–7 minutes to meld flavors, then fold in the machaca until well coated.
- 4
Warm the beans
In a separate pot, warm the pinto beans (or refried beans) until smooth and creamy. If using whole beans, mash lightly for creaminess.
- 5
Combine with beans
If desired, fold a portion of the bean mixture into the machaca to create a bean-machaca filling, reserving some beans for spreading on tortillas.
- 6
Prepare tortillas
Warm the four large tortillas on a dry skillet or in a low oven until pliable.
- 7
Assemble the burros
On each tortilla, spread a spoonful of the reserved beans, then add a generous portion of the machaca mixture. Top with shredded cheese, chopped cilantro, and pico de gallo.
- 8
Add toppings
Finish with avocado slices and a squeeze of fresh lime. If desired, add a dollop of sour cream.
- 9
Roll and serve
Roll the burritos tightly. Optional: sear seam-side-down in a skillet until the tortilla is crisp and the filling is heated through. Serve with extra lime wedges.
