{"id":6026,"date":"2024-09-14T18:13:19","date_gmt":"2024-09-14T18:13:19","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6026"},"modified":"2024-09-14T18:13:21","modified_gmt":"2024-09-14T18:13:21","slug":"burrito-de-deshebrada-con-huevo-shredded-beef-and-egg-burrito","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/burrito-de-deshebrada-con-huevo-shredded-beef-and-egg-burrito\/","title":{"rendered":"Burrito de Deshebrada con Huevo (Shredded Beef and Egg Burrito)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Burrito de Deshebrada con Huevo (Shredded Beef and Egg Burrito)<\/span><\/h2>\n
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These popular burritos come from the northern Mexican state of Chihuahua. "The\u00a0deshebrada<\/em>\u00a0(shredded beef) burrito has meat cooked until it's falling apart, then is seasoned with a spiced-up chunky tomato base and finished off with tender, scrambled eggs," Jinich says. To serve, she recommends rounding out the meal with slices of avocado and refried beans.<\/span><\/div>\n
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Servings: <\/span>6<\/span> large burritos<\/span><\/span><\/div>\n\n
Author: <\/span>Pati Jinich<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 12<\/span> large<\/span> eggs<\/span><\/li>
  • 1<\/span> pound<\/span> flank steak<\/span><\/li>
  • 1<\/span> white onion<\/span> halved, with one half finely chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 2\u00bd<\/span> tsp<\/span> kosher salt<\/span> divided or to taste<\/span><\/li>
  • 2<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 1 to 2<\/span> fresh jalape\u00f1o chiles<\/span> stemmed, and finely chopped with seeds<\/span><\/li>
  • 1<\/span> pound<\/span> ripe tomatoes<\/span> cored and finely chopped (about 2 1\/2 cups)<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> coarsely ground black pepper<\/span><\/li>
  • 6<\/span> (10-inch)<\/span> flour tortillas<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large pot, place the meat, the half of the onion you haven’t chopped, garlic cloves, bay leaves, and 1 teaspoon salt. Cover with water, filling up to 2 inches above the meat, and bring to a rolling boil over high heat. Skim off any foam that rises to the surface, then reduce heat to medium; cover, and simmer for 1 to 1 hour 15 minutes, until the meat is thoroughly cooked, soft, and can easily shred.<\/div><\/li>
    • Strain the meat, discard the liquid, and set aside. Once the meat has cooled, shred it into fine pieces using two forks or a stand mixer.<\/div><\/li>
    • Heat the oil in a large skillet set over medium heat. Add the remaining chopped onion and the jalape\u00f1os, stirring occasionally, for 3 to 4 minutes, until they start to soften. Add the tomatoes and 1 teaspoon salt, and cook for 8 to 10 minutes. Stir in the shredded meat and cook for a couple more minutes so it all comes together.<\/div><\/li>
    • Meanwhile, in a medium mixing bowl, crack the eggs, season with the remaining \u00bd teaspoon salt and black pepper, and whisk until foamy.<\/div><\/li>
    • In the same skillet with the meat and veggies, pour in the whisked eggs and cook over medium-low heat. Remove from heat.<\/div><\/li>
    • On a comal, griddle, or nonstick skillet, heat the tortillas over medium heat. To assemble the burritos, add a generous amount of filling in a thick strip to one side of the tortilla, tuck in the short sides over the filling, then fold the bottom of the tortilla and roll away from you. Repeat with the remaining tortillas.<\/div><\/li>
    • Serve immediately or wrap each burrito in foil and take them to-go.<\/div><\/li><\/ul><\/div><\/div>\n
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