Machaca Burritos Recipes

MACHACA BURRITOS

Steps:

• Place the chuck roast into the bottom of a slow cooker insert. Layer the onion, bell peppers, and garlic cloves on top. Pour Rotel and green chiles on top.
• In a small bowl whisk together lime juice, Maggi sauce, salt, oregano, and pepper. Pour the mixture into the slow cooker. Cover the slow cooker and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
• Use 2 forks to shred the meat.
• Place meat in tortillas, top with desired toppings, and roll into burritos.

MACHACA BURRITOS

Steps:

• Combine all marinade ingredients in a large zip-top plastic bag. Close the bag and shake well to combine. Add the skirt steak making sure each piece is well coated with the marinade.
• Place the plastic bag with steak and marinate in the refrigerator for at least 8 hours, preferably overnight.
• Allow the meat to come to room temperature before cooking. Remove the steak from the marinade and pat dry with paper towels. Discard marinade.
• In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time.
• Transfer the meat to a plate or platter and set aside. Without cleaning the pan, add the onions, peppers, garlic, and chilies (if using). Saute for approximately 5 minutes.
• Add the beef broth, tomatoes, oregano, salt, and pepper. Mix well. Return the meat and any collected juices to the pan. Bring to a boil, reduce the heat and cover. Simmer slowly until the meat is very tender, about 2 hours.
• Remove the meat to a cutting board and allow it to rest until cool enough to handle - about 15 minutes.
• Continue cooking the onion and pepper mixture until most of the liquid has evaporated.
• Using your fingers or two forks shred the meat. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.
• Warm the tortillas in a dry skillet or the microwave. Place about 2 tablespoons of the meat mixture in the center of each tortilla. Add sour cream, salsa, cilantro, and lime juice if desired.

MACHACA BURRITOS

Steps:

• Melt butter in a large skillet, and saute onions for 5 minutes.
• Add in meat and tomatoes and mix with the onions.
• Once heated through, break eggs over meat mixture and scramble together until done.
• Sprinkle cheese over Machaca mixture and let melt.
• Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!

MACHACA BURRITOS

Steps:

• BURRITO:.
• Grease skillet with lard or butter or oil, add beef or mushrooms, season with salt and pepper, sprinkle with worcestershire sauce.
• Saute until browned, then remove meat or mushrooms and set aside.
• Add oil to skillet, add onion and green pepper and saute until onion is done, add diced tomato and saute, add eggs and scramble, add meat or mushrooms to mixture, and mix until heated through.
• Heat tortillas on griddle until warm and softened, top each tortilla with egg mixture, top with beans if desired.
• Fold in sides of tortilla, and roll to make a neat package, serve for eating out of hand.
• BEANS:.
• Drain liquid from can and reserve liquid, place oil and beans in a frying pan with some of the can liquid. Add spices and partly mash beans as they are heating.

WARM PICNIC BURRITOS ("BURRITOS DE MACHACA")

Steps:

• Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.
• Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
• In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.
• Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
• Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.
• Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges.

MACHACA BURRITOS

Steps:

• 1. Always use a crockpot for this recipe. Start cooking the roast in the morning and let it cook all day until the meat can be easily shredded. Never cook the roast in water, let it cook alone and make juices. When the roast is cooked, remove from crock pot and shred on a large plate. After shredding, put the meat back into the crock pot along with all the other ingredients and stir together well. Continue to cook in the crockpot for another 15 minutes. Heat flour tortillas and place the meat on the tortillas and roll into burritos. If you want to make these into Chimichangas, you can deep fry them also. They can be topped with sour cream and guacamole. You can also put cheese inside if you like.