Welcome to FoodieFront, where we’re committed to providing you with delectable recipes that make every meal a special occasion. With our delicious recipe for Machaca Burritos, we’re exploring Mexican food today. These burritos are bursting with flavor and are sure to become a family favorite. So let’s put on our aprons and start cooking!
INGREDIENTS
For the Machaca:
- 1 pound of beef (flank steak, brisket, or chuck roast)
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
For Assembling the Burritos:
- Flour tortillas (medium-sized)
- Cooked Machaca
- Cooked and seasoned black beans
- Cooked rice (white or Mexican-style)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped
- Sour cream and salsa (optional, for serving)
INSTRUCTIONS
Preparing the Machaca:
-
Begin by preparing the beef. Vegetable oil is heated in a sizable skillet over medium-high heat before the beef is seared until browned on all sides. Take it out and put it away.
-
The diced bell peppers, minced garlic, and chopped onion should all be cooked in the same skillet until fragrant and tender.
-
The cooked meat should be cut into thin strips or pieces.
-
Add the salt, pepper, ground cumin, chili powder, and beef back to the skillet. Mix well to evenly distribute the spices over the beef and vegetables. For a few minutes, let the flavors mingle.
-
When the machaca mixture is well hot and well-seasoned, remove it from the skillet and reserve it.
Assembling the Burritos:
-
The flour tortillas should be warmed briefly in the microwave or a dry skillet to become malleable.
-
Spoon a fair amount of the machaca mixture onto the center of a tortilla once it has been laid out.
-
Over the machaca, sprinkle some cooked rice and spiced black beans.
-
On top, scatter some cheese shavings and cilantro mince.
-
For an added kick, if desired, add a dollop of sour cream and a spoonful of salsa.
-
Make a burrito by carefully folding the tortilla’s sides in and then tightly rolling it up from the bottom.
Machaca Burritos
Equipment
- Large skillet
- Cutting board and knife:
- Spatula or cooking utensil
- Spoon for mixing and assembling
- Skillet or microwave for warming tortillas
Ingredients
For the Machaca:
- 1 pound of beef (flank steak, brisket, or chuck roast)
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
For Assembling the Burritos:
- Flour tortillas (medium-sized)
- Cooked Machaca
- Cooked and seasoned black beans
- Cooked rice (white or Mexican-style)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped
- Sour cream and salsa (optional, for serving)
Instructions
Preparing the Machaca:
- Begin by preparing the beef. Vegetable oil is heated in a sizable skillet over medium-high heat before the beef is seared until browned on all sides. Take it out and put it away.
- The diced bell peppers, minced garlic, and chopped onion should all be cooked in the same skillet until fragrant and tender.
- The cooked meat should be cut into thin strips or pieces.
- Add the salt, pepper, ground cumin, chili powder, and beef back to the skillet. Mix well to evenly distribute the spices over the beef and vegetables. For a few minutes, let the flavors mingle.
- When the machaca mixture is well hot and well-seasoned, remove it from the skillet and reserve it.
Assembling the Burritos:
- The flour tortillas should be warmed briefly in the microwave or a dry skillet to become malleable.
- Spoon a fair amount of the machaca mixture onto the center of a tortilla once it has been laid out.
- Over the machaca, sprinkle some cooked rice and spiced black beans.
- On top, scatter some cheese shavings and cilantro mince.
- For an added kick, if desired, add a dollop of sour cream and a spoonful of salsa.
- Make a burrito by carefully folding the tortilla's sides in and then tightly rolling it up from the bottom.
Video
Nutrition Fact –
Estimated Nutritional Content (Per Serving): (Note: These estimates are based on a typical serving size and may vary.)
- Calories: 450 – 550 kcal
- Protein: 25 – 30 g
- Carbohydrates: 40 – 50 g
- Dietary Fiber: 5 – 7 g
- Sugars: 3 – 5 g
- Fat: 20 – 25 g
- Saturated Fat: 8 – 10 g
- Sodium: 700 – 900 mg
Frequently Asked Questions:
1. What is Machaca?
Mexican food called machaca is created with dried, spiced pork that is usually shred or diced. It frequently serves as a stuffing for tacos, burritos, and other cuisines.
2. What type of beef is best for Machaca Burritos?
For a tasty and tender outcome, utilize cuts like flank steak, brisket, or chuck roast. These cuts can be made tenderer by slow cooking or under pressure.
3. Can I make the Machaca ahead of time?
Absolutely! The tastes of the Machaca can be improved by making it ahead of time. It can be frozen for extended storage or kept in the refrigerator for a few days.
4. Can I customize the fillings in the burritos?
The tortilla fillings can indeed be customized to your preferences. Guacamole, chopped tomatoes, sautéed onions, and various cheeses are some possible additions.
5. Are flour tortillas the only option for wrapping the burritos?
Despite the fact that flour tortillas are frequently used, you may also experiment with whole wheat tortillas or even lettuce wraps for a lighter alternative.
6. How do I reheat leftover Machaca Burritos?
Wrap the tortilla in a damp paper towel and reheat it in the microwave for one to two minutes. As an alternative, you can keep their texture by warming them at a low temperature in the oven.
7. Are Machaca Burritos spicy?
You can change the level of heat to suit your tastes. Chili powder is included in the recipe, but you can adjust the heat by adding less or skipping it altogether.
