Common throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat burrito is a meal in itself. The word machaca is derived from the Spanish machacar, to pound, an apt description of the appearance of the meat.
Ingredients
- 1 3-lb arm roast
- water
- 1 1/2 cups tomatoes, coarsely chopped
- 1 each tomato chopped
- 1/2 each onion diced
- 1/2 tsp garlic powder
- 6-8 each 15-20 flour tortillas
- chopped tomatoes
- finely shredded cabbage
- cheddar cheese
- sour cream
Servings:
Instructions
- Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.
- Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat. Place the meat in a large flour tortillas with the tomato, lettuce, cheese, and sour cream, if used.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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