Machaca burritos

Ingredients

• 2-3 pound skirt steak, trimmed and cut into 3 pieces
• 3 tablespoons . vegetable oil
• 1 large white onion, roughly chopped
• 1 medium red bell pepper, roughly chopped
• 1 medium green bell pepper, roughly chopped
• 2 serrano chiles, chopped, seeds and ribs removed (optional)
• 1 cup beef broth
• 1 can diced tomatoes with juice
• 1/2 teaspoon. dried Mexican oregano
• salt and pepper to taste

For serving:

• 12 6-inch flour tortillas
• Sour cream (optional)
• Salsa (optional)
• Cilantro (optional)
• Lime wedges (optional)

Marinade:

• 1 tablespoons . soy sauce
• 1 tablespoons . Worcestershire sauce
• 2 tablespoons . water
• 1/4 cup fresh lime juice
• 3 garlic cloves, finely minced
• 1 serrano chili, finely minced, seeds and ribs removed
• salt and pepper to taste
• 1/4 cup vegetable oil

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Preparation

• To start, cut the skirt steak into about 3″ pieces. Combine all the marinade ingredients in a large zip top plastic bag.
• Close the bag and shake well to combine. Add the skirt steak and toss to make sure each piece is well coated with the marinade.
• Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.
• Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade.
  
• Cut the onions and peppers into rough chunks and set aside. In a large, heavy pan, heat the oil over medium-high heat.
• Sear the meat on all sides, a few pieces at a time. Transfer the meat to a plate or platter and set aside.
• Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes. The vegetables will pick up a lot of the browned bits left from the meat. This is exactly what you want!
• Add the beef broth, tomatoes, oregano, salt and pepper. Mix well. Return the meat and any collected juices to the pan.
  
• Bring to a boil, reduce the heat and cover. Simmer slowly until the meat is very tender, about 2 hours. Remove the meat to a cutting board and allow it to rest until cool enough to handle ? about 15 minutes. Continue cooking the onion and pepper mixture until most of the liquid has evaporated.
• Using your fingers or two forks, shred the meat. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.
• Warm the tortillas in a dry skillet or the microwave. Place about 2 tablespoons of the meat mixture in the center of each tortilla. Add sour cream, salsa, cilantro and lime juice if desired.
• To roll a burrito, fold in two sides. Begin to roll from the bottom until you make a nice, drip-free package!