Durango-Style Burritos 🤠🌮

Name: Durango-Style Burritos 🤠🌮
Total time: 5400 s
Yield: 10-16 pieces
Ingredients: 1.1 lbs beef for shredding (flank steak); 1/4 onion; 2 cloves garlic; 3 bay leaves; 1 small white potato; 1 cup refried pinto beans; as needed large flour tortillas,; as needed mayonnaise,; as needed salt,; 10 tomatillos; 2 green serrano peppers, or more if you want it spicier; 3 sprigs cilantro; 1/4 onion; 1/2 tsp chicken bouillon powder or paste; 1 clove garlic; 1 tsp salt

Bibi García @Bibi

In Durango, there are many delicious dishes. I especially love eating burritos, which here are made with shredded beef in green sauce. Some people add potatoes, beans, and mayonnaise, which are optional, but I like them with everything.

Saved

Ingredients

90 minutes

10-16 pieces

1.1 lbsbeef for shredding (flank steak)
1/4onion
2 clovesgarlic
3bay leaves
1small white potato
1 cuprefried pinto beans
as neededlarge flour tortillas,
as neededmayonnaise,
as neededsalt,
For the green sauce
10tomatillos
2green serrano peppers, or more if you want it spicier
3 sprigscilantro
1/4onion
1/2 tspchicken bouillon powder or paste
1 clovegarlic
1 tspsalt

Saved

Steps

90 minutes

1

Cook the beef with bay leaves, onion, garlic, and salt. Use a pressure cooker (45 minutes) or a regular pot (about 90 minutes).
2

While the beef is cooking, boil the potato in salted water. Once cooked, peel and dice it.
3

Prepare the green sauce by boiling the tomatillos, peppers, garlic, and onion. Once almost fully cooked, turn off the heat. Blend without the cooking water, adding chicken bouillon, cilantro, salt, and cumin, and continue blending. Set aside.
4

When the beef is fully cooked, drain the water and shred it. Place in a pan with 1 tablespoon of oil and lightly sauté. Add the sauce and potato cubes, mix, and let it simmer for a few minutes. It shouldn't be too watery; if it is, let it simmer longer to reduce the liquid.
5

Warm the flour tortillas over low heat (large burrito-sized ones are best, but regular-sized ones work too).
6

Assemble the burrito by spreading a bit of beans along the tortilla (I used canned beans to save time, but you can cook them at home) and a bit of mayonnaise, then add the beef in sauce generously but so the tortilla can still be rolled.
7

And they're ready. I used regular-sized tortillas and made 16 burritos.