Petitchef

Machaca burritos

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
2-3 pound skirt steak, trimmed and cut into 3 pieces

3 tablespoons . vegetable oil

1 large white onion, roughly chopped

1 medium red bell pepper, roughly chopped

1 medium green bell pepper, roughly chopped

2 serrano chiles, chopped, seeds and ribs removed (optional)

1 cup beef broth

1 can diced tomatoes with juice

1/2 teaspoon. dried Mexican oregano

salt and pepper to taste


For serving:

12 6-inch flour tortillas

Sour cream (optional)

Salsa (optional)

Cilantro (optional)

Lime wedges (optional)


Marinade:

1 tablespoons . soy sauce

1 tablespoons . Worcestershire sauce

2 tablespoons . water

1/4 cup fresh lime juice

3 garlic cloves, finely minced

1 serrano chili, finely minced, seeds and ribs removed

salt and pepper to taste

1/4 cup vegetable oil

Preparation

  • To start, cut the skirt steak into about 3″ pieces. Combine all the marinade ingredients in a large zip top plastic bag.
  • Close the bag and shake well to combine. Add the skirt steak and toss to make sure each piece is well coated with the marinade.
  • Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.
  • Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade.
  • Cut the onions and peppers into rough chunks and set aside. 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. The vegetables will pick up a lot of the browned bits left from the meat. This is exactly what you want!
  • 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.
  • To roll a burrito, fold in two sides. Begin to roll from the bottom until you make a nice, drip-free package!
N Never Enough Thyme - Recipes and food photographs with a slight southern accent.

Photos

Machaca Burritos, photo 1Machaca Burritos, photo 2Machaca Burritos, photo 3Machaca Burritos, photo 4Machaca Burritos, photo 5Machaca Burritos, photo 6Machaca Burritos, photo 7Machaca Burritos, photo 8Machaca Burritos, photo 9




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