Burritos de Machaca

Filed under Beef Mexican

Prep: 15 min | Cook: 150 min | Servings: 12

Recipe courtesy Marcela Valladolid. Makes 12 burritos.

Maggi sauce is a popular seasoning in Mexico that can be found in Latin markets.

Ingredients

  • 2 tbsp Maggi seasoning, or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce, for the marinade
  • 2 tbsp Water, for the marinade
  • 4 tbsp Lime juice, fresh, for the marinade
  • 3 clove Garlic, minced, for the marinade
  • 1 Serrano pepper, stemmed, seeded, and minced, for the marinade
  • Salt
  • Black pepper, freshly ground
  • 1/2 cup Olive oil, for the marinade
  • 1 Skirt steak, 2 to 3 pounds, trimmed and cut into 3 pieces
  • 3 tbsp Vegetable oil, or olive oil
  • 1 1/2 cup Onion, diced
  • 1 cup Red bell pepper, diced
  • 3 clove Garlic, minced
  • 2 Serrano pepper, stemmed, seeded, and minced
  • 1 cup Beef broth
  • 1 can Diced tomatoes, with juice
  • 1/2 tsp Oregano, dried
  • 12 Flour tortilla, 6-inch
  • Lime, wedges, for serving

Directions

  1. Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.
  2. Add the beef to the marinade, making sure each piece is coated. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
  3. In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.
  4. Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours.
  5. Transfer the meat to a cutting board and let rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
  6. Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until very hot, about 3 minutes.
  7. Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange on a serving platter and garnish with lime wedges.