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Machaca Burrito




Source of Recipe


Internet


List of Ingredients




2-1/2 to 3 lbs. London broil
1 large onion, chopped
4 cloves garlic, minced
Garlic salt (I omit this)
Salt & pepper
1 (28-oz.) can plum tomatoes, chopped
1 (7-oz.) can green chiles, diced
1 (7 3/4-oz.) can hot tomato sauce
Flour tortillas, steamed
Shredded Cheddar or Jack cheese
Sour cream, guacamole, chopped tomatoes and shredded lettuce


Recipe



Combine beef with enough water to cover, onion and garlic in large skillet. Season to taste with garlic salt (I omit this), salt and pepper. Cover and cook until meat is very tender and water has been absorbed (this takes about 6 hours at simmering).

Pull apart meat with fork. Add tomatoes, chiles and hot tomato sauce. Simmer, uncovered, until liquids evaporate and meat mixture is just moist.

Spoon into hot, steamed flour tortillas. Sprinkle with cheese. Serve with sour cream, guacamole, tomatoes and lettuce.

Makes about 8 burritos.

NOTE: Meat can be cooked in a crock pot on low setting for several hours or until it shreds with a fork.