Red Machaca, Potato & Beans Burro Recipe

Burros

1. 1

   Prep aromatics

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent and fragrant, about 4-5 minutes.

2. 2

   Par-cook potatoes

   Push aromatics to the side and add diced potatoes to the skillet. Season with a pinch of salt. Cook, stirring occasionally, until potatoes are tender and lightly browned, about 12-15 minutes.

3. 3

   Build machaca filling

   Stir in the red machaca with the cumin, smoked paprika, chili powder, and pepper. Cook for 3-4 minutes to blend the flavors and heat through.

4. 4

   Add beans and lime

   Fold in the pinto beans and lime juice; cook until beans are warmed through. Stir in chopped cilantro at the end and adjust salt to taste.

5. 5

   Warm tortillas

   Warm the flour tortillas on a dry skillet or in a microwave until flexible, about 20-30 seconds per tortilla.

6. 6

   Assemble burros

   Lay a tortilla flat. Spoon a generous portion of the potato-machaca-bean mixture in the center, fold in the sides, and roll tightly into a burrito. Repeat with remaining tortillas.

7. 7

   Serve

   Serve immediately. Optional: garnish with extra cilantro or a squeeze of lime and serve with hot sauce.