Add sour cream, salsa, cilantro and lime juice if desired. Place about 2 tablespoons of the meat mixture in the center of each tortilla.
Warm the tortillas in a dry skillet or the microwave. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot. Using your fingers or two forks, shred the meat. Continue cooking the onion and pepper mixture until most of the liquid has evaporated. Remove the meat to a cutting board and allow it to rest until cool enough to handle ? about 15 minutes. Simmer slowly until the meat is very tender, about 2 hours. Return the meat and any collected juices to the pan.īring to a boil, reduce the heat and cover.
Topped with melted cheese and our burrito sauce. This is exactly what you want!Īdd the beef broth, tomatoes, oregano, salt and pepper. Burrito with Mexican pork sausage, eggs, onions and tomatoes. The vegetables will pick up a lot of the browned bits left from the meat. Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Transfer the meat to a plate or platter and set aside. Sear the meat on all sides, a few pieces at a time. In a large, heavy pan, heat the oil over medium-high heat. Discard marinade.Ĭut the onions and peppers into rough chunks and set aside.
Remove from the marinade and pat dry with paper towels. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.Īllow the meat to come to room temperature before cooking. Marinade 5 cups beef broth 1/8 cup soy sauce 1/4 cup vegetable oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon salt 1/8 teaspoon black pepper. Add the skirt steak and toss to make sure each piece is well coated with the marinade. 1/2 cup olive oil 1 (2 to 3-pound) skirt steak, trimmed and cut into 3 pieces 3 tablespoons vegetable or olive oil 1 1/2 cups diced onion 1 cup diced red bell pepper 2 serrano chiles, stemmed.
#MACHACHA BURRITO ZIP#
Combine all the marinade ingredients in a large zip top plastic bag.Ĭlose the bag and shake well to combine. To start, cut the skirt steak into about 3″ pieces.
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