Burritos de Machaca de Camarón con Papa
Delight your familia with this traditional dish from Sinaloa, Mexico. These delicious burritos our stuffed with lightly cooked, mashed shrimp. The shrimp are lightly cooked in a savory seasoning made with tomatoes cooked with feisty serrano chiles, smoky dried chipotles, onion, garlic, and crunchy sesame seeds and potatoes.
- 2 dried chipotle chiles, preferably moritas
- Kosher salt
- 1 pound medium shrimp, peeled and deveined
- 3⁄4 pound red potatoes, peeled and cut into very small dice (1⁄4 inch or smaller)
- 3 tablespoons vegetable oil
- 1⁄2 cup ﬁnely chopped white onion
- 1 serrano chile, stemmed and ﬁnely chopped
- 2 garlic cloves, ﬁnely chopped
- 3 tablespoons sesame seeds
- 1 1⁄2 pounds ripe tomatoes, ﬁnely chopped, or 1 (28-ounce) can crushed tomatoes
- 8 to 10 ﬂour tortillas
- Salsa Verde Cruda (recipe follows) or other salsa of choice
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- Place the dried chipotle chiles in a bowl, cover with boiling water, and let soak for 10 to 12 minutes, until plumped and softened. Drain, stem, seed, and finely chop.
- Fill a medium saucepan with water, salt gener-ously, and bring to a boil. Add the shrimp and cook for 1 minute, until pink and barely cooked through. Remove with a slotted spoon and set aside. Add the potatoes to the boiling water, reduce the heat to medium-high, and cook for
- 5 to 7 minutes, until soft. Drain and set aside.
- When the shrimp have cooled enough to handle, working in batches, place them in a sturdy plastic bag and pound with a meat pounder or the bottom of a small heavy skillet until broken apart and mashed.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened and beginning to brown. Add the serrano and chipotle chiles, stir, and cook for a minute. Add the garlic and sesame seeds, stir, and cook for another minute, until the garlic is fragrant and the sesame seeds are toasted. Add the tomatoes and 1⁄2 teaspoon salt and cook until the tomatoes are soft and pasty, 5 to 8 minutes. Add the shrimp and potatoes, stir well, and mash everything together for another minute. Taste and adjust the salt. Remove from the heat.
- Heat a comal or large skillet over medium-low heat for at least 5 minutes. One or two at a time, add the tortillas to the pan, without overlapping, and heat for about a minute per side, until they become pliable and softer and begin to puff and color in spots. Add 3 heaped tablespoons of the machaca to each tortilla. Fold one side of each tortilla over to enclose the filling, then fold in the sides and roll up into a burrito. Once they are assembled, you can heat the burritos for another minute if you want them a bit toasted, or eat them still soft, as soon as they are assembled.
- Serve with the salsa.
BONUS RECIPE- Salsa Verde Cruda
- Makes about 2 cups
- 1 pound tomatillos, husked, rinsed, and quartered
- 2 tablespoons coarsely chopped white onion
- 1 cup coarsely chopped fresh cilantro leaves and upper stems
- 1 to 2 serrano or jalapeño chiles (to taste; I sometimes use one of each)
- 3⁄4 teaspoon kosher salt, or to taste
- Place all the ingredients in a blender and pulse to a chunky puree. (You may want to add one chile at a time and check the heat level.)
- The salsa can be refrigerated, tightly covered, for up to 3 days.