Red Machaca & Potato Burro Recipe

Burros

1. 1

   In a large skillet over medium heat, warm the olive oil (1 tablespoon). Add the diced potatoes and a pinch of salt. Cook, stirring occasionally, until the potatoes are tender and lightly browned, about 8-10 minutes. Add the diced onion and minced garlic and cook until the onion is translucent and fragrant, 3-4 minutes more.

2. 2

   Sprinkle in cumin, paprika, and black pepper. Stir to evenly coat the potatoes and onion.

3. 3

   Push the potatoes to the side of the skillet. Add the machaca and red chile sauce to the center; cook until the machaca is heated through and the sauce thickens slightly, about 5-7 minutes. Stir to combine with the potatoes.

4. 4

   Taste and adjust salt if needed. Remove from heat.

5. 5

   Warm the large flour tortillas in a clean dry skillet or directly over a low flame until pliable and lightly charred in spots, about 15-30 seconds per side.

6. 6

   To assemble each burro, lay a tortilla flat, spoon a line of the potato–machaca mixture in the center, sprinkle with shredded cheese, add avocado slices, and top with cilantro. Squeeze a little lime juice from the wedges over the filling.

7. 7

   Fold the sides in and roll the burrito tightly. If using crema, drizzle a small amount inside before serving or serve on the side. Repeat for remaining tortillas.

8. 8

   Serve immediately with extra lime wedges on the side.