MACHACA BURRITOS
By Becky Melendez

A Roast
Fresh limes
Salt
Garlic
Oil
Onions
Bale Pepper or Green Chili (Fresh or roasted & peeled)
Tomato (Any type – fresh, canned, or sauce)
Water or Beef Broth
Flour Tortillas
Salsa

To make the Machaca, cook a roast until it is tender enough to shred easily with fingers. Shred roast discarding all fat. Save broth. Now for each cup of shredded meat put 1 teaspoon fresh lime juice, and one clove crushed garlic. Put 1 teaspoon salt for every 3 cups meat. Mix thoroughly, lay on cookie sheets. Put in 170° or lower oven for 3-5 hours until meat is very dry. Machaca can be frozen or refrigerated in an airtight container or used immediately. In Mexico it is stored unrefrigerated (like beef jerkey) but I don’t know for how long.  Now to make burrito filling, sauté onions, garlic (if you want some more) and peppers or chilies in oil, and add whatever type tomato you want. Add some water or beef broth if needed to make the right consistency. Heat thoroughly. Salt to taste. Now roll burritos adding salsa if desired. Burritos can be frozen or refrigerated for later use.