MACHACA BURRITO RECIPE

Steps:

• Melt butter in a large skillet, and saute onions for 5 minutes.
• Add in meat and tomatoes and mix with the onions.
• Once heated through, break eggs over meat mixture and scramble together until done.
• Sprinkle cheese over Machaca mixture and let melt.
• Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!

Steps:

• Preheat the oven to 400F and line a baking sheet with foil, and spray with cooking oil.
• Finely cube the russet potato and toss with olive oil, salt, pepper, and chili powder. Spread the cubed potatoes on a lined and sprayed baking sheet and let bake for approximately 25 minutes, tossing halfway through to ensure even cooking.
• While the potatoes are cooking we can move on to making our Machaca con Huevos. Heat up olive oil in a large skillet over medium heat. Add onions, tomato, jalapeño and Machaca and cook until fragrant, about 3-5 minutes, and then lower heat to medium-low.
• To build the burritos, start by heating up a large skillet over medium-high heat. Add a tortilla to the skillet and cook for 30 seconds–15 seconds on each side. This will make the tortilla malleable, allowing you to roll the burrito without the tortilla ripping on you.
• Add the Machaca con Huevos, potatoes, cheese, avocado, and salsa to your warmed flour tortilla, and roll tight. Add your burrito back into the skillet and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.