Machaca Burrito Recipe

Machaca Burritos Recipe Lana’s Cooking

WEBAug 11, 2023 · In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time. Transfer the meat to …

1. Combine all marinade ingredients in a large zip-top plastic bag. Close the bag and shake well to combine. Add the skirt steak making sure each piece is well coated with the marinade. Place the plastic bag with steak and marinate in the refrigerator for at least 8 hours, preferably overnight.
2. Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade.
3. In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time.
4. Transfer the meat to a plate or platter and set aside. Without cleaning the pan, add the onions, peppers, garlic, and chilies (if using). Saute for approximately 5 minutes.

Preview

See Also:

Show details

Machaca Burritos Easy Budget Recipes

WEBMay 6, 2023 · Next, whisk together lime juice, soy sauce, salt, oregano, and pepper in a small bowl. Pour the mixture into the slow cooker. Cover the …

Rating: 5/5(22)
1. Place the chuck roast into the bottom of a slow cooker insert. Layer the onion, bell peppers, and garlic cloves on top. Pour Rotel and green chiles on top.
2. In a small bowl whisk together lime juice, Maggi sauce, salt, oregano, and pepper. Pour the mixture into the slow cooker. Cover the slow cooker and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
3. Use 2 forks to shred the meat.
4. Place meat in tortillas, top with desired toppings, and roll into burritos.

Preview

See Also:

Show details

Machaca Breakfast Burrito: Smoked and Simple Chiles …

WEBMar 26, 2020 · Instructions. Heat up a large skillet to medium heat. Warm each tortilla on both sides, and set aside covered with a cloth to keep …

1. Heat up a large skillet to medium heat. Warm each tortilla on both sides, and set aside covered with a cloth to keep them warm.
2. Add the fat/oil into the skillet and let it warm up to shimmering. Cook the onions and jalapenos first for about 2 minutes until slightly translucent. Add in the tomatoes and garlic, cooking until the liquid starts to come out, about 2-3 minutes.
3. Toss in the machaca, stirring well to incorporate it and have it soak up the liquids. Quickly pour in the eggs, continuing to stir. Cook the eggs to your preference and season with ground black pepper. Taste and adjust.
4. Add the mix into your warm tortilla, folding in the sides over the filling, then rolling so it’s completely sealed. You may stop here, or…

Preview

See Also:

Show details