WARM PICNIC BURRITOS ("BURRITOS DE MACHACA")

Warm Picnic Burritos (

Provided by Marcela Valladolid

Time 2h45m

Yield 12 burritos

Number Of Ingredients 17

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Ingredients

2 tablespoons Maggi sauce* or 1 tablespoon soy sauce, plus 1 tablespoon Worcestershire sauce
2 tablespoons water
4 tablespoons fresh lime juice
3 garlic cloves, minced
1 serrano chile, stemmed, seeded, and minced
Salt and freshly ground black pepper
1/2 cup olive oil
1 (2 to 3-pound) skirt steak, trimmed and cut into 3 pieces
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion
1 cup diced red bell pepper
2 serrano chiles, stemmed, seeded, and minced
1 cup beef broth
1 can diced tomatoes with juice
1/2 teaspoon dried oregano
12 (6-inch) flour tortillas
Lime wedges, for serving

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.

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Poly Products

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I've been making this recipe for years, and it's always a crowd-pleaser. It's easy to make, and everyone always raves about it.

Mr. NervC

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I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be making it again.

OLIVIA STEVENS

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Bland and uninspired. I would not make this recipe again.

Elikplim Datsomor

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This recipe is a lifesaver on busy weeknights. It's quick, easy, and always a hit with my family.

Seta Larks

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The recipe was easy to follow and came together quickly. The flavor was tasty, but I would have liked a bit more heat.

Rethabile Plaatjies

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Great flavor and easy to make. I would definitely recommend this recipe

Farhod sobirov

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Delicious in its simplicity!

Harun Noor

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This recipe is a winner. I've made it for my family and friends, and everyone has loved it.

Toufique Ahmed

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Perfect for a quick and easy meal.

jnash

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I've made this recipe several times now, and it's always a hit. The flavors are amazing, and the burritos are so easy to make.

Boyd Khondowe

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A little bland, but overall a good recipe. I would add more spices next time.

Kiana Kitsune

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Easy to follow and an excellent and easy recipe to follow. It's a keeper!

Ifeanyichukwu Ezaka

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I had never tried machaca before, but I'm definitely a fan now. These burritos were so flavorful and comforting. I will definitely be making them again.