Warm Picnic Burritos ("Burritos De Machaca")

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So easy to make and the flavor is amazing!!! For leftovers we made empanadas and they were a hit in my house.... We loved it!!!!!

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I saw Marcela's show since I lived in San Diego and she frequently makes foods that I remember from that locale. This recipe is one that brough me back to San Diego with the great flavor of machaca! We not only made burritos but I had enough left to make machaca quesadillas with a great cheese, sauted onions, bell peppers, and sprinkled into the meat additional cilantrol. Just one more drizzle of lime juice and it was sooooo delicious. Thanks for a great recipe!

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I used Rotel in place of the fresh tomatoes and I'm going to keep this change. This had great flavor! Next time, I'm using flank steak because I find skirt steak a little greasy.

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Made with Flank steak, it was wonderful!

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While I have to admit, the end results were tasty, for all the mess and time and multiple steps, may I suggest very close to the same final taste and texture could be found by simply using a chuck pot roast, and wouldn't be so extremely fatty. Quickly brown in a dutch oven, add in a can of Mexican Style Stewed Tomatoes, some beef stock, cover and slowly simmer on top of the stove or in a 325 degree oven until falling apart tender. Use that meat for your Burritos. Want a little more effort? When browning the pot roast, toss in some chopped onion, a clove of garlic and a pepper or two for some extra flavor, but no need to marinate and have all that trouble for burritos. A good chuck roast in a dutch oven or crock pot is just as good, and you won't have extra grease rolling out of your burrito or through your veins?!

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I made the whole meal, burritos,slaw and coconut bark. It was teriffic, mouth watering and addicting.
Thank you Marcela for giving us real mexican family recipies. They are wonderful.
Lyn

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Not sure how "Faith" could have screwed this one up. I followed the directions exactly and it was perfect! Had plenty of leftovers so I took it to the office and people were clamoring for seconds.

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OK so this recipe calls for an overnight marinade and two hours of slow cooking but it is SO GOOD! Lots of flavor, tender meat...two things, however: I left out the serranos in the sauce since we have young children and it would have been too spicey (but I did use one in the marinade, and I thought the sauce was a touch greasy. But still, this is an all around fabulous meal!

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I made the burrito and it was sooo good and tasty. It even tasted better the next day. This is definately my go to food when hangin out at the beach.
Thanks Marcella

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I know olive oil is somewhat good for you, but wondering if something else can be used in the marinade in place of the 1/2 cup of olive oil? Maybe like a Mexican beer or red wine? Any suggestions? Like the other ideas you all have suggested. Thanks.