Tucson Breakfast Burro

1. 1

   To make machaca, heat oil in a skillet on medium heat.

2. 2

   Add onion and pepper and saute about 3 minutes.

3. 3

   Stir in meat and continue sauteing until meat is brown and crispy but not burned.

4. 4

   (Scrape meat from the bottom occasionally.)

5. 5

   Stir in broth and 1/2 cup salsa and add cinnamon stick.

6. 6

   Bring mixture to a boil.

7. 7

   Reduce to medium and cook until most of the liquid evaporates but the meat remains moist.

8. 8

   Salt to taste.

9. 9

   Remove cinnamon stick.

10. 10

    Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm.

11. 11

    Spoon 1/6 mixture onto each tortilla and roll up.

12. 12

    Place on a plate and spoon remaining salsa over each burro.

* Per serving · 4 servings · Values may vary.

No additional tips available.