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Best Easy Burritas Sonorenses Recipe

Name: Best Easy Burritas Sonorenses Recipe
Total time: 30 min
Yield: 210 g
Ingredients: Flour tortillas (8-inch) 4 pieces; Cooked pinto beans 1.5 cups; Shredded machaca beef 8 oz; Shredded cheese (Chihuahua or Monterey Jack) 1 cup; Onion, finely diced 0.5 cup; Vegetable oil 1 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp; Dried oregano 0.5 tsp

Small flour tortillas from Sonora wrapped around beans, cheese, and machaca or guisados. These family-sized burritos offer authentic northern Mexican flavors in a perfectly portioned format.

Cook 30 min Difficulty NORMAL 425 kcal

#mexican #burrito #protein #authentic #snack

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Ingredients

Main ingredients

Flour tortillas (8-inch) 4 pieces
Cooked pinto beans 1.5 cups
Shredded machaca beef 8 oz
Shredded cheese (Chihuahua or Monterey Jack) 1 cup
Onion, finely diced 0.5 cup

Seasonings/Sauce

Vegetable oil 1 tbsp
Salt 0.5 tsp
Black pepper 0.25 tsp
Dried oregano 0.5 tsp

Nutrition summary

Carbohydrates 46 g 43%

Protein 22 g 21%

Fat 17 g 36%

Serving size 210g

Cooking steps

1

Heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté the onions with a pinch of salt for 2-3 minutes until translucent.
2

Add the shredded machaca beef to the onions and cook for 3-4 minutes, stirring, until lightly crisped on the edges. Sprinkle with black pepper and dried oregano while cooking.
3

Warm the cooked pinto beans in a separate pan over low heat, stirring occasionally to prevent sticking.
4

Brush both sides of each flour tortilla lightly with oil, then heat them on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5

To assemble, spread a layer of beans on each tortilla, top with machaca mixture and shredded cheese. Roll up tightly as a burrito, folding in the sides to seal in the filling.
6

Optional: Place assembled burritas seam side down on the skillet and toast for 1-2 minutes per side to seal and get a golden finish. Serve hot.

Personalized Q&A

Q. What's the key ingredient in the Best Easy Burritas Sonorenses Recipe?

The defining ingredients of this Sonoran burrita are the flour tortilla, cooked pinto beans, and machaca beef. The flour tortilla gives it the unique Sonoran character, while beans and machaca provide the hearty, signature filling.

Q. How do you keep the burritas soft but not soggy or dry?

Make sure to warm the flour tortillas briefly on a dry skillet to make them pliable, but avoid overheating which dries them out. When assembling, do not overfill with beans to prevent sogginess. A final gentle toast on the skillet seals the roll, retaining softness yet adding a touch of texture.

Q. What is an important heat or timing tip for this recipe?

Sauté onions and machaca over medium heat, allowing the onions to soften without burning and the beef to get a slight crisp. Warming beans over low heat prevents them from sticking or drying, preserving their creamy texture for the burrita filling.

Q. How many calories does each serving contain, and what is the protein-to-carb ratio?

Each serving has about 425 kcal, with 22g protein (21%) and 46g carbs (43%). This means there is roughly 0.48g of protein for every gram of carbohydrate, making it a balanced, moderately high-protein option.

Best Easy Burritas Sonorenses Recipe

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