Red Machaca, Beans With Cheese Recipe

BURROS

1. 1

   Prepare the machaca filling

   In a large skillet over medium heat, add the vegetable oil. Add the chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and sauté 30 seconds. Stir in the red machaca and cook, breaking into shreds, until heated through and slightly crispy on the edges, about 6-8 minutes. Sprinkle in ground cumin, paprika, and cayenne; stir to coat. Adjust salt if needed and set aside.

2. 2

   Prepare the beans

   In a pot, gently warm the cooked pinto beans. If you like a thicker consistency, mash about half of the beans with a fork and stir back into the pot to create a chunky bean mixture. Simmer 3-5 minutes to marry the flavors.

3. 3

   Combine sauces

   Stir the salsa roja into the machaca mixture and simmer for 2-3 minutes to meld flavors. If the mixture seems dry, add a splash of water or broth.

4. 4

   Warm the tortillas

   Wrap tortillas in a damp towel and warm in a dry skillet or microwave until pliable, about 20-30 seconds per tortilla.

5. 5

   Assemble the burritos

   Lay a warmed tortilla on a plate. Spoon a line of bean mixture down the center, top with machaca filling, and sprinkle with shredded cheese. Add a spoonful of crema or sour cream if desired, then fold in the sides and roll up securely.

6. 6

   Finish and serve

   Optional: place the filled burritos seam-side down in a dry skillet for 1-2 minutes to lightly toast them. Garnish with chopped cilantro, serve with lime wedges, and a dollop of sour cream on top if desired.