Warm Picnic Burritos ("Burritos De Machaca")
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Water4 tbsps
Lime Juice (fresh)1
Salt1 cup
Olive Oil3 tbsps
Vegetable1.5 cups
Onion (diced)1 cup
Red Bell Pepper (diced)1 cup
Beef Broth1 tsp
Oregano (dried)Directions:
1
Watch how to make this recipe
2
Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl
3
Slowly add the 1/2 cup of olive oil, whisking constantly
4
Add the beef to the marinade, making sure each piece is coated with the mixture
5
Transfer the meat and the marinade to a quart-size freezer bag
6
Seal and refrigerate for at least 8 hours or preferably overnight
7
Allow the meat to come to room temperature before cooking, about 30 minutes
8
Remove the meat from the marinade and pat dry with paper towels
9
Discard the marinade
10
In a large heavy pot, heat the vegetable oil over medium-high heat
11
Sear the meat on all sides, a few pieces at a time, about 4 minutes per side
12
Transfer the browned meat to a platter and set aside
13
Add the onions, peppers, garlic, and chiles to the hot pan
14
Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste
15
Mix well, then return the meat to the pan
16
Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours
17
Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes
18
Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes
19
Using your fingers or 2 forks, shred the meat into 2-inch-long pieces
20
Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes
21
Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds
22
Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito
23
Arrange them on a serving platter and garnish with lime wedges