Machaca Burritos

This is the first time I've made this meat and man I tell you it will definitely not be the last.  This meat was amazing!  I got this recipe from Never Enough Thyme and decided to give it a try.  We love Mexican food but since we are in Japan the choices for Mexican are severely limited.  My best option is to learn how to make some Mexican dishes myself that can hold us over until we go back to the states.  I made homemade tortillas with this and homemade salsa but you can always use store bought too.   I can't wait to make this again and was so sad there were no leftovers.     




Machaca Burritos 

2-3 pound skirt steak, trimmed and cut into 3” pieces
3 tbsp. vegetable oil
1 large white onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 medium orange bell pepper, roughly chopped
2 serrano chiles, chopped, seeds and ribs removed (optional)
1 cup beef broth
1 can diced tomatoes with juice
1/2 tsp. dried Mexican oregano
1/2 tsp. cumin
Salt & Pepper

 For serving:
12 6-inch flour tortillas
Sour cream (optional)
Salsa (optional)
Cilantro (optional)
Lime wedges (optional)
Guacamole (optional)

 Marinade:

1/4 c. vegetable oil
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. water
1/4 c. fresh lime juice
3 garlic cloves, finely minced
1 serrano chili, finely minced, seeds and ribs removed
Salt & Pepper

To start, cut the skirt steak into about 3″ pieces. Combine all the marinade ingredients in a large zip top plastic bag. Close the bag and shake well to combine. Add the skirt steak and toss to make sure each piece is well coated with the marinade. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.

Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade. Cut the onions and peppers into rough chunks and set aside.  In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time. Transfer the meat to a plate or platter and set aside.  Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes. The vegetables will pick up a lot of the browned bits left from the meat, which is what you want to happen.

Add the beef broth, tomatoes, oregano, cumin, salt and pepper. Mix well. Return the meat and any collected juices to the pan. Bring to a boil, reduce the heat and cover. Simmer slowly until the meat is very tender, about 2 hours.  Remove the meat to a cutting board and allow it to rest until cool enough to handle – about 15 minutes. Continue cooking the onion and pepper mixture until most of the liquid has evaporated, uncovered.  Using your fingers or two forks, shred the meat. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.  Spoon meat and onion filling onto tortilla and add your desired toppings.