Burros de Carne Con Chile Sonorenses (Percherones) - La Herencia de las Viudas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber, while corn tortillas are often cheaper.

beef

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, while ground turkey is often less expensive.

Heat 2.5 liters of water in a pot to boil the beef.

Cut the beef into small pieces for shredding, rinsing it well to remove blood.

Once the water is boiling, add the rinsed beef and skim off any foam that rises to the top.

Season the boiling water with half an onion, a whole head of garlic, 3 bay leaves, and 1 tablespoon of salt.

Boil the beef for at least 1.5 to 2 hours until it can be easily shredded.

Remove the guajillo chiles from their stems and seeds, and place them in water to hydrate.

After 5 minutes, check the chiles; they should be soft and ready to use.

Once the beef is tender, remove it from the pot and let it cool before shredding.

In a blender, combine the hydrated chiles, a quarter of an onion, and 3 garlic cloves to make the sauce.

Heat a skillet and add 1/2 tablespoon of lard until hot.

Pour the blended chile mixture into the hot skillet and cook until fragrant.

Shred the beef and add it to the skillet with the chile sauce, stirring to combine.

Adjust the seasoning with additional salt if necessary, cooking for about 3 minutes to meld flavors.

Warm a tortilla on a comal, keeping others covered to prevent drying out.

Fill the tortilla with a generous portion of the beef and chile mixture, then roll it up to form a burrito.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens