Red Machaca, Potato & Beans Burro Recipe
Shredded red machaca beef, potatoes, and homemade beans wrapped in a warm flour tortilla.
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Ingredients
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Burros
Method
Burros
- 1
If using dried beans, soak 1 cup dried beans overnight and cook until tender, then measure out 3 cups of cooked beans. If using canned or pre-cooked beans, rinse and drain and measure 3 cups.
- 2
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.
- 3
- 4
Stir in shredded red machaca beef. Cook until heated through and flavors meld, about 3-5 minutes. If the machaca seems dry, splash in a tablespoon of water or broth.
- 5
Add the cooked beans to the pan and gently mash a portion of them with the back of a spoon to help thicken the mixture, leaving some whole beans for texture. Adjust salt and pepper to taste.
- 6
Warm the flour tortillas in a dry skillet or in the microwave until pliable, about 20-30 seconds.
- 7
To assemble, place a portion of the machaca-bean-potato filling in the center of a tortilla. If using, sprinkle with shredded cheese. Fold in the sides and roll into a burrito.
- 8
Serve immediately with chopped cilantro and lime wedges on the side. Optional toppings: pico de gallo or avocado slices.
