Warm picnic burritos: burritos de machaca

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 12 pcs.

This delicious Mexican burrito is made with beef braised in a tomato sauce with spices, onions, bell peppers, and chili. Skirt steak is used, a cut of meat characterized by its large, rich fibers. After a long braising, it easily separates into fibrous pieces, which, along with the sauce, are used as the burrito filling. The meat is marinated overnight in the refrigerator beforehand, resulting in a juicy and flavorful burrito. Wrap the cooked beef in warm tortillas, and your burrito is ready. This delicious lunch makes a great lunch for on-the-go or on a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp Maggi sauce or 1 tbsp soy sauce + 1 tbsp Worcestershire sauce
2 tablespoons of water
4 tbsp freshly squeezed lime juice
3 cloves garlic, crushed
1 serrano pepper, stemmed, seeded and finely chopped
0.5 cups olive oil
1 skirt steak (1-1.3 kg), trimmed and cut into 3 pieces
3 tbsp. vegetable or olive oil
1.5 cups diced onions
1 cup diced red bell pepper
2 serrano peppers, stemmed, seeded and finely chopped
1 cup beef broth
1 can of canned chopped tomatoes in their own juice
0.5 tsp dried oregano
12 wheat tortillas, 15 cm in diameter.
Lime wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Maggi sauce, lime, garlic, serrano pepper, beef, onions, sweet pepper, bouillon, tomatoes, oregano, tortilla

Cooking the dish according to the recipe:

In a medium bowl, combine Maggi sauce, water, lime juice, garlic, serrano, salt, and black pepper to taste. Slowly pour in 1/2 cup olive oil, whisking constantly.
Place the meat in the marinade, making sure it's completely covered. Transfer the meat and marinade to a freezer bag. Seal and refrigerate for at least 8 hours or, preferably, overnight. Bring the meat to room temperature 30 minutes before cooking. Remove the steak from the marinade and pat dry with paper towels. The marinade is no longer needed.

Heat vegetable oil in a large, heavy-bottomed saucepan over medium-high heat. Sear the steaks in batches on all sides, about 4 minutes per side. Transfer the seared steaks to a platter.
Add the onion, serrano, garlic, and bell pepper to the hot pot. Sauté for 5 minutes, then pour in the beef broth, add the tomatoes in their own juices, oregano, and salt and black pepper to taste. Stir well, then return the meat to the pot. Bring to a boil, reduce heat, cover, and simmer gently until the beef is very tender, about 2 hours. Transfer the steaks to a cutting board and let them rest until cool enough to handle, about 15 minutes. Continue to simmer the sauce until most of the liquid has evaporated, about 10 minutes.
Using your hands or two forks, shred the steaks into 2-inch (5 cm) pieces. Return the meat to the pan, stir, and cook until heated through, about 3 minutes.
Heat the tortillas over a gas burner or in a dry skillet over medium heat for 20 seconds. Place about 2 tablespoons of the meat mixture in the center of each tortilla and roll into a thin burrito. Transfer the entire burrito to a serving platter and garnish with lime wedges.

Categories:

recipe / Picnic / Main courses / Meat / Fast food / Tortilla Dishes / / Mexican cuisine / Marcela Valladolid

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