Machacaburritos Recipes

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!

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.

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.

Steps:

• Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
• Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
• Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

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.