I also served Mexican Rice III (very good) also from this site, as a side. We had this wrapped in a tortilla, along with shredded lettuce, sour cream and salsa. I drained as much liquid from the veggies as I could, but still ended up serving them on the side. I didn’t return the shredded meat to the slow cooker because there was so much liquid remaining with the vegetables that I would have ended up with stew. When I took it out to shred, I saw that a lot of fat had risen to the top and congealed, so I removed as much of it as I could. Our plans changed for that evening, so before shredding it, I placed it in the refrigerator until the next day. The meat was tender, flaked easily and was still very moist. I skipped using the high setting on my slow cooker and instead cooked this for 7 hours on low. I was not at all sure why the oil was necessary, but used about half of it anyway. First I browned my chuck roast pieces in a little of the oil and deglazed the pan with the tomatoes and their juice. And I would also skip the beef broth, perhaps replacing it with some bouillon granules. This was good and I liked the hint of lime flavor, but next time I would eliminate the oil, using only enough to sear the meat.
To roll a burrito, fold in two sides.I made this for Recipe Group. 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. This is exactly what you want!Īdd the beef broth, tomatoes, oregano, salt and pepper. 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. Add the skirt steak and toss to make sure each piece is well coated with the marinade.
Big city burrito beef machacha recipe 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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