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Machaca Burritos


Hello guys!
I can’t believe it’s already October.. talk about how time flies.
I turned 19 this past september. Which it’s kind of surreal, when someone asks me how old I am I always rethink my answer
I always want to say that i’m 17 I think i’m stuck in that age, but oh well haha.
Today I want to introduce to you this amazing “Burritos de Machaca” dish, okay, so I know you might be wondering:
¿What’s machaca?
Machaca is a dish prepared originally most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.”

I remember when I was little and we used to go on roadtrips my Mom would prepare this Burritos which had machaca and potatoes and they were so good. Until this day I still love them and find them comforting.
Where I live they sell this meat everywhere but I know that in some parts of Mexico you can’t find it, I have some family that don’t live here and when they come they always take some with them. It’s one of those dishes you grow up with.
I didn’t know if I should blog about this cause I know some of you may not find this exact meat but If you can’t find anything like this where you live you can use regular meat. Burritos are amazing and easy to make, I just love them 🙂
So here is the recipe:
Flour tortillas
1/4 kilo machaca (meat)
2 large potatoes (cutted in cubes)
1/4 of an Onion
1 Tomato
1 Serrano chile (this depends how spicy you’d like it)
250 grams of tomatoe puree (or a little bit more)

Cut the potatoes in little cubes and fry them with a little bit of pepper, add the onion,tomato, serrano chile and half of the tomato puree, then add the machaca and add the other half of the tomato puree so it’s juicy.
Grab a tortilla and add a little bit of the mixture and fold them like this:


Then in a “Comal” place the burritos and let the tortilla toast a little bit on each side and then serve 🙂


Note: As you can see we didn’t use any additional salt cause this type of meat it’s salty enough.


This is how the Machaca meat looks:


I know it looks so weird but I can assure you it is delicious! 🙂

I also wanted to let you guys know i’m on twitter: so if you guys haven’t followed me you I’d love if you did I really enjoy interacting with you 🙂
I hope you guys have a wonderful week!

– Maggie.


Sopa de Albondigas

Meatball Soup

We’ve been having a lot of soup lately, other than being one of the things I can eat without hurting my teeth, this Sopa de albondigas it’s the soup I remember having since a long time ago, I would always wonder how my mom would introduce the rice on the meatballs, well the day we made this I paid attention and now I know haha, when your little you think everything is so hard to make, but now i’m amazed at how easy cooking can be, sometimes we just sit on the table waiting to have something to eat, but when you see the whole process of the meal your going to eat it’s amazing, I mean I find it wonderful!
I became from being a picky palate girl, to challenging myself to try new things and I must admit I’ve liked most of the things I’ve been introduced to :).
And can’t wait to try more food, it just tastes so good! haha 🙂

Now I would like to introduce you to this Sopa de albondigas!

For the Soup:
3 liters water
2 tablespoons chicken soup powder
1 210g tomato puree
2 zucchini diced
2 carrots diced
2 celery sticks diced

For the Meatballs:
1 kilo of meat
1 egg
1 tomato
half onion
2 garlic cloves
1 teaspoon ground oregano
2 tablespoons rice
1/2 cup bread crumbs (we ran out of bread crumbs so we used 2 slices of loaf breads with some milk)
Handful of coriander

On a Soup Pot place the 3 liters of water with the chicken soup powder and tomato puree on a medium-low heat.
To make the meatballs first on a blender mix: tomato,onion,coriander and garlic, mix until smooth.

On a Bowl add the meat,egg,bread crumbs,rice,oregano,pepper,salt and add the mixture we blended.

Mix it until forming little meatballs.

Add the Carrots,Zucchini,celery and Add the meatballs to the soup on a medium heat for 30-45 minutes or until you see the rice is cooked.

Source: My Mom

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