Cook the meat with 1/2 onion and 1 garlic clove until tender and it can be shredded. Add salt during the final boil to prevent the meat from becoming tough.

Separately, boil about 1 quart of water with a pinch of baking soda and a little salt. Add the serrano peppers, boil for 3 minutes, add the tomatillos, and once it boils again, remove from heat (this helps maintain their bright green color and reduces the acidity of the tomatillos); drain the liquid and blend with 1/2 onion, 1 garlic clove, cilantro, salt, and pepper or powdered bouillon.

To assemble the burritos, place the tortilla on a surface, add the filling, fold, and roll the ends like a taco. Brown on all sides in a pan lightly greased with butter.