Sinaloa-Style Machaca Burritos - Mexican Breakfast

Name: Sinaloa-Style Machaca Burritos - Mexican Breakfast
Cuisine: American
Ingredients: 3 tablespoons oil; 1 chopped onion; 1-2 chopped green serrano peppers, seeded or whole; 8 chopped red tomatoes; 1 crumbled bouillon cube; 200 grams Sinaloa-style machaca meat; 1 cup water; Large flour tortillas; Salt and pepper to taste

Cynthia Serena @cynthiaserena

Guadalajara

When my daughters were little, they loved Machaca Burritos. At home, we served them with rice soup or beans. Machaca is beef or venison dried in the sun with salt and lime, then pounded and shredded, which is how it got its name.

Cynthia Serena @cynthiaserena

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Ingredients

3 tablespoonsoil
1chopped onion
1-2chopped green serrano peppers, seeded or whole
8chopped red tomatoes
1crumbled bouillon cube
200 gramsSinaloa-style machaca meat
1 cupwater
Large flour tortillas
Salt and pepper to taste

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Steps

1

Heat the oil in a large skillet over medium heat. Add the onion and pepper, and sauté until the onion looks translucent.
2

Add the tomatoes, and sauté until they change color.
3

Add the meat and cook, stirring constantly, until it is well combined and heated through.
4

Warm the tortillas on a griddle. Spread a little thin refried beans on them, then fill with the machaca mixture.
5

Prepare them and pass them over the griddle for a few seconds.
6

The way you fold them helps keep the filling from falling out.