Machaca Burritos
Ingredients
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp water
- 1/4 cup lime juice freshly squeezed
- 3 cloves garlic finely minced
- 1 Serrano or jalapeno chili peppers finely minced (seeds and ribs removed)
- Salt and pepper to taste
- 1/4 cup vegetable oil plus 3 tablespoons
- 3 lb. skirt steak trimmed and cut into 3-inch pieces
- 1 large white onion roughly chopped
- 1 medium red bell pepper roughly chopped
- 1 medium green bell pepper roughly chopped
- 2 Serrano or jalapeno chili peppers chopped (optional, seeds and ribs removed)
- 1 cup beef broth
- 14 1/2 oz. can diced tomatoes with juice
- 1/2 tsp dried Mexican oregano
- 12 flour tortillas (6 inches each)
Instructions
- In a large resealable bag, combine soy sauce, Worcestershire sauce, water, lime juice, minced garlic, minced chili, salt, and pepper. Shake to mix.
- Add skirt steak to the marinade, ensuring each piece is coated. Seal and refrigerate for 8 hours or overnight.
- Bring steak to room temperature. Remove from marinade, pat dry, and discard marinade.
- Heat 1/4 cup oil in a large pan over medium-high heat. Sear steak on all sides. Set aside.
- In the same pan, sauté onions, bell peppers, garlic, and optional chilis for 5 minutes.
- Pour in beef broth and diced tomatoes. Add oregano, salt, and pepper. Return steak to pan, bring to a boil, then simmer covered for 2 hours until tender.
- Transfer steak to a cutting board to rest for 15 minutes.
- Reduce the remaining liquid in the pan until thickened.
- Shred steak and return to the pan to reheat.
- Warm tortillas and fill with steak mixture. Serve with optional toppings.
Nutrition
Calories: 555kcalCarbohydrates: 56gProtein: 34gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 71mgSodium: 1075mgPotassium: 618mgFiber: 5gSugar: 6gVitamin A: 416IUVitamin C: 27mgCalcium: 181mgIron: 6mg
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