Best 2 Machaca Burritos Recipes
Embark on a culinary journey to the vibrant flavors of Northern Mexico with our comprehensive guide to Machaca Burritos. Discover the secrets behind this iconic dish, from the savory shredded beef to the fluffy flour tortillas. With step-by-step instructions and a treasure trove of variations, this article will equip you to prepare a mouthwatering Machaca Burrito that will tantalize your taste buds and transport you to the heart of Mexican cuisine.
Immerse yourself in the art of making traditional Machaca, a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Learn how to transform flank steak into tender, flavorful shreds using a unique cooking technique that infuses it with a symphony of spices.
Explore the diverse fillings that can elevate your Machaca Burritos to new heights. From the classic combination of potatoes and eggs to creative additions like beans, cheese, and salsa, the possibilities are endless.
Master the art of crafting homemade flour tortillas, a fundamental component of any great burrito. With our detailed instructions and tips, you'll create soft, pliable tortillas that perfectly cradle the savory fillings.
Indulge in a symphony of flavors with our curated collection of Machaca Burrito recipes. Embark on a culinary odyssey with our authentic Mexican Machaca Burrito, featuring tender beef, fluffy eggs, and a medley of spices wrapped in a warm tortilla.
Delight in the simplicity of our Easy Machaca Burrito, a perfect choice for busy weeknights. With its quick and effortless preparation, this recipe delivers a satisfying meal without compromising on taste.
Venture into the realm of vegetarian delights with our Machaca Burrito with Soyrizo, a plant-based twist on the classic dish. Savory soyrizo, a meatless chorizo alternative, teams up with potatoes and eggs to create a satisfying and flavorful experience.
For those seeking a taste of the Southwest, our Machaca Breakfast Burrito with Green Chile is a must-try. Featuring tender shredded beef, fluffy eggs, and a spicy green chile sauce, this burrito packs a punch of flavor that will kick-start your day.
Satisfy your cravings for a hearty and wholesome meal with our Machaca Beef Burrito. This recipe combines tender beef, sautéed onions, and a blend of spices, all wrapped in a warm tortilla.
Explore the versatility of Machaca with our Machaca con Huevos, a classic Mexican breakfast dish. This simple yet satisfying meal features scrambled eggs generously topped with flavorful shredded beef.
Indulge in a taste of Texas with our Texas Machaca Burrito, a fusion of Mexican and Texan flavors. Ground beef, potatoes, and eggs come together in a harmonious blend, enveloped in a soft tortilla.
Unleash your creativity with our customizable Machaca Burrito recipe. Experiment with various fillings, sauces, and toppings to craft a burrito that perfectly suits your palate.
Elevate your Machaca Burrito experience with our selection of salsas, guacamole, and crema. Discover how these condiments can transform your burrito into a culinary masterpiece.
WARM PICNIC BURRITOS ("BURRITOS DE MACHACA")
Provided by Marcela Valladolid
Time 2h45m
Yield 12 burritos
Number Of Ingredients 17
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
One thing that's always in style in Los Angeles' downtown Garment District are these burritos that people who work there buy. They're good for breakfast or lunch. This recipe is shared by Dinora Guzman, a catering truck cook in the Garment District.
Provided by lynnski LA
Categories Breakfast
Time 25m
Yield 6 burittos, 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 409.1, Fat 18.7, SaturatedFat 3.4, Cholesterol 233.2, Sodium 337.9, Carbohydrate 36.5, Fiber 7.8, Sugar 2.8, Protein 24
Tips:
- Choose high-quality ingredients: Use fresh, ripe vegetables, flavorful spices, and high-quality meat or tofu for the best-tasting burritos.
- Cook the machaca thoroughly: To ensure the machaca is safe to eat and has the best flavor, cook it until it reaches an internal temperature of 165°F (74°C).
- Use a variety of vegetables: Don't limit yourself to just one or two vegetables. Try using a mix of different colors and textures, such as bell peppers, onions, tomatoes, and zucchini.
- Season the vegetables well: Don't forget to season the vegetables with salt, pepper, and other spices before cooking. This will help bring out their natural flavors.
- Warm the tortillas before assembling the burritos: This will make them more pliable and less likely to crack when you roll them up.
- Don't overfill the burritos: You want to be able to roll them up tightly without them falling apart. A good rule of thumb is to use about 1/2 cup of filling per burrito.
- Serve the burritos with your favorite toppings: Some popular options include guacamole, salsa, sour cream, and cheese.
Conclusion:
Machaca burritos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and preparation, you can easily make them at home. So next time you're looking for a quick and easy meal, give machaca burritos a try. You won't be disappointed!
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