Machaca Burritos with Everything and Roasted Salsa

Dive into the heart of Northern Mexican cuisine with our "Machaca Burritos with Everything and Roasted Salsa." This delightful dish combines the rustic flavors of dried shredded beef, scrambled eggs, and vibrant chilies, all enveloped in a fluffy tortilla, harmonized with creamy refried beans and melted cheese. A touch of homemade roasted red salsa elevates every bite, making these burritos perfect for breakfast, lunch, or any time you crave a savory escape.

Ingredients

For Refried Beans:
🥄 1-2 tbsp oil or lard
🧅 1/3 white onion, diced
🧄 1 garlic clove, minced
🌶️ 1 small piece serrano chili, diced
🥫 2 cups cooked pot beans
🧂 Salt

For Roasted Red Salsa:
🍅 4 ripe tomatoes
🧄 2 garlic cloves, unpeeled
🧅 1/4 white onion
🌶️ 2-3 serrano chilies
🧂 Salt
🌿 Cilantro, chopped

For Burrito Filling (Machaca with Eggs):
🥩 113 gm (4 oz) Carne Seca Doña Blanca Gourmet Dried Beef Machacado
🥚 6 large eggs
💧 1 tbsp water
🍅 3 large ripe tomatoes, diced
🧅 1/2 white onion, diced
🧄 1 large garlic clove, minced
🌶️ Green chili, diced
🥄 Oil, approx. 1-2 tbsp
🧂 Salt

For Assembling the Burritos:
🌯 Large flour tortillas
🧀 Asadero or Chihuahua cheese, 2-3 slices per burrito

Instructions

1- Prepare Refried Beans:

• Heat oil or lard in a stainless steel skillet over medium heat.
• Add the diced onion and sauté for 4-5 minutes until it becomes lightly browned and translucent.
• Stir in the minced garlic and diced serrano chili, cooking briefly.
• Add the pot beans with a bit of their liquid and bring to a simmer.
• Mash the beans using a metal potato masher until smooth and creamy. Season with salt. Set aside.

2- Prepare Roasted Red Salsa:

• On a hot comal, place tomatoes, unpeeled garlic, onion, and serrano chilies (optionally lined with aluminum foil).
• Roast until all ingredients are charred and softened.
• Peel the roasted garlic cloves and remove the peduncles from the tomatoes. Cut the roasted onion and chilies into smaller pieces if necessary.
• Blend all roasted ingredients with salt until you achieve a chunky salsa consistency.
• Transfer to a Talavera-style bowl and garnish with chopped cilantro.

3- Prepare Burrito Filling (Machaca and Eggs):

• Dice tomatoes, onion, garlic, and green chili.
• Beat the eggs in a blue-rimmed enamel bowl with a splash of water.
• In a non-stick black comal, heat oil, sauté onions, and green chili until the onion becomes translucent.
• Add extra oil and the machaca, cooking until lightly browned.
• Stir in the diced tomatoes and minced garlic, cooking for another 6-7 minutes.
• Pour eggs into the mixture, folding gently with a spatula until scrambled and fluffy. Season with salt.

4- Assemble the Burritos:

• Heat flour tortillas on the comal until warm and pliable.
• Spread refried beans on each warm tortilla, add the machaca mixture, and top with cheese slices.
• Fold sides inward, press the filling gently, and roll tightly.
• Leave the burrito on the comal to ensure the cheese melts thoroughly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 burritos
Equipment: Stainless steel skillet, wooden spatula/spoon, metal potato masher, comal, silicone-tipped tongs, blender (Cuisinart), serving bowls, spatula, chef's knife, refrigerator, microwave

Cooking Tips

• Warm tortillas for easier rolling
• Add water to eggs for fluffiness

#burrito #mexicanfood #machaca #eggs #salsa #breakfast #lunch #comfortfood

Jauja Cocina Mexicana: https://www.youtube.com/@JaujaCocinaMexicana

#jaujacocinamexicana

Machaca Burritos with Everything and Roasted Salsa