Machaca Burrito

This is another “My Best Recipe” printed in the Food section of the Los Angeles Times, some time in the mid-80s. The meat can be also cooked in a crock pot on low setting for several hours or until it shreds with a fork.

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

Combine beef with enough water to cover, onion and garlic in large skillet. Season to taste with garlic salt (if desired), salt and pepper.

Cover and cook until meat is very tender and water has been absorbed (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. Serve with bowls of cheese, sour cream, guacamole, tomatoes, and lettuce.

Makes about 8 burritos.

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