Burritos de Machaca

Ingredients

• 2 lbs beef chuck roast
• 1 whole yellow onion, large
• 6 whole garlic cloves
• 3 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 1 can (10 oz) canned diced tomatoes with green chiles (rotel)
• 2 cups beef broth, low-sodium
• 2 tablespoons olive oil
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 whole flour tortillas, large (10-inch)
• 1 whole white onion, small
• ¼ cup fresh cilantro
• 1 whole lime

Instructions

1. 1

   Cut the 2 lbs beef chuck roast into 4 large chunks, roughly 3 to 4 inches each — this size lets the beef cook evenly and makes it easier to shred later. Leave the fat on; it will keep the meat moist and flavorful.

2. 2

   Cut a large yellow onion in half (leaving the skin on — it will add color and flavor to the broth). Lightly crush 6 unpeeled garlic cloves by laying the flat side of your knife blade over each one and pressing firmly.

3. 3

   Using kitchen shears or a sharp knife, remove the stems from 3 dried guajillo chiles and 2 dried ancho chiles. Shake out the seeds over the trash, then roughly tear the dried chiles into pieces about 2 inches wide — don't worry about being perfect.

4. 4

   Dice a small white onion into 1/4-inch pieces and finely chop about 1/4 cup fresh cilantro. Cut a lime into wedges. Set aside until the beef is ready.

5. 5

   Set a large Dutch oven or heavy-bottomed pot (5-quart capacity) over medium-high heat. Pour in 2 tablespoons olive oil and let it shimmer, about 1 minute. Working in batches if needed, add the beef chunks and sear until deep golden-brown on all sides, about 10 minutes total. Don't move them around constantly — let each side sit for 2 minutes to develop a flavorful crust. Transfer the beef to a clean plate.

6. 6

   In the same pot with the rendered fat, add the onion halves and crushed garlic cloves. Sauté over medium heat for 3-4 minutes, stirring occasionally, until fragrant and the garlic is softened and starting to turn golden. You should smell deep, sweet aromatics.

7. 7

   Add the torn dried guajillo and ancho chiles to the pot and stir continuously for 1-2 minutes. You'll smell a toasted, rich aroma as the chiles awaken — this blooming technique deepens their flavor. Don't let them burn or turn dark black.

8. 8

   Pour in 2 cups beef broth and add one 10-oz can of diced tomatoes with green chiles (undrained). Scrape the bottom of the pot with a wooden spoon to lift any browned bits stuck to the surface — those are pure flavor. Return the beef chunks and any accumulated juices to the pot, making sure they're mostly submerged.

9. 9

   Stir in 1 teaspoon cumin, 0.5 teaspoon dried oregano, 1 teaspoon salt, and 0.25 teaspoon black pepper. Bring the broth to a simmer over medium heat, then reduce to low, partially cover the pot with a lid, and simmer gently for 1.5 to 2 hours. The beef is done when it shreds easily with a fork and is falling apart. Stir every 30 minutes and taste the broth — add more salt if needed.

10. 10

    Using tongs or a slotted spoon, transfer the tender beef to a large cutting board. Discard the onion halves and garlic cloves. Let the beef cool for 5 minutes just enough to handle comfortably — warm meat shreds more easily and holds together better.

11. 11

    Using two forks — one to hold the meat steady and one to pull the fibers apart — shred the beef into thin strands about the size of your pinky. Discard any excess fat or tough gristle as you work. You'll end up with about 3 to 4 cups shredded beef.

12. 12

    Pour the cooking broth and chiles through a fine-mesh strainer into a bowl, pressing on the softened chiles with a spoon to extract their flavor into the broth — discard the solids. Pour about 1 cup of this broth back over the shredded beef in the pot and stir gently to combine. The meat should be moist and loose, not dry. Reserve the remaining broth for serving.

13. 13

    Warm the 8 large flour tortillas directly over a medium gas flame for 15-20 seconds per side, using tongs to turn them. If you don't have a gas stove, wrap them in a damp kitchen towel and microwave for 45 seconds. A warm, pliable tortilla won't crack when you roll it.

14. 14

    Working with one warm tortilla at a time, lay it flat on a cutting board. Spoon about 1/2 cup of shredded beef down the center, leaving 2 inches bare at the top and bottom. Top with a pinch of diced white onion and cilantro. Fold the sides in first, then roll the burrito away from you, pulling the filled tortilla toward you as you go to keep it tight. The burrito should be snug but not splitting.

15. 15

    Arrange the burritos seam-side down on a serving platter. Serve immediately with lime wedges on the side and the reserved warm broth drizzled over or served alongside for dipping. Each person can squeeze fresh lime juice into their broth and over the burrito to taste.

Tools you’ll need

• large Dutch oven or 5-quart heavy-bottomed pot
• kitchen shears or sharp knife
• wooden spoon
• tongs
• fine-mesh strainer
• large cutting board
• two forks
• damp kitchen towel

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