Shrimp Machaca and Potato Burritos
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- 2 dried morita or chipotle chiles
- 1 pound medium-sized shrimp shelled and rinsed
- 3/4 pound red potatoes peeled and cut into small dice
- 3 tablespoons peanut oil
- 1/2 cup finely chopped white onion
- 1 serrano chile stemmed and finely chopped
- 2 garlic cloves finely chopped or pressed
- 3 tablespoons sesame seeds
- 1 1/2 pounds ripe Roma tomatoes finely chopped
- 1/2 teaspoon kosher or sea salt or to taste
- Flour tortillas
- Serrano Salsa Cruda
- Place the morita or chipotle chiles in a bowl, cover with hot water and let soak for 10 minutes. Remove from the water, stem, seed and finely chop.
- In a medium pot, bring heavily salted water to a simmer over medium-high heat. Add the shrimp and cook for 1 minute, just until cooked through. Remove with a spider or slotted spoon, set aside. When the shrimp have cooled down, working in batches, place in a plastic bag and mash with a meat pounder or a heavy flat-bottomed utensil (such as a small skillet or pan), until broken apart and mashed.
- Add the potatoes to the same simmering water and cook for 5 to 6 minutes, until soft and cooked through. Drain and set aside.
- Heat the peanut oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for 3 to 4 minutes until softened and beginning to brown. Add the serrano and morita or 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 have toasted and browned. Add the tomatoes and salt and cook until the tomatoes become super soft and pasty, about 5 minutes.
- Incorporate the mashed shrimp and cooked potatoes, stir well, and mash as it all comes together for another minute. Taste for salt.
- Heat the tortillas on a preheated comal or skillet. Add 2 to 3 tablespoons of the shrimp machaca and potato filling to each tortilla and roll into burritos. Once assembled, you can heat them on the comal or skillet for another minute if you want them a bit toasted or eat them soft just as they are assembled. Serve with Serrano Salsa Cruda.
38comments inShrimp Machaca and Potato Burritos
Hi Pati! I caught this episode at 5 a.m. today and I am already planning to make this Friday since we’re in lenten season. Would the dish still turn out well if I chopped the shrimp instead of pounding them? I have muscle loss in my hands and don’t think I’d be able to do this but I really want to make it. Thanks and I really love your show!
For sure Marie, go ahead and chop them, medium chunks would be perfect 🙂
Need the recipe for Salsa Cruda to accompany the shrimp burritos !
Of course, here you go! http://patijinich.com/serrano-salsa-cruda/
Looks Delicious going to try it. Thank u mija for sharing. I Love watching u.
Thanks so much to you, so glad you have been tuning in and enjoying the show, abrazos!
I made the shrimp machaca tacos vs burritos they came out amazing, Serrano salsa cruda is incredible, my family had that with their egg omelette the next day… thank you Pati!
Thanks to you Alicia for letting me know! So happy everyone enjoyed this recipes 🙂
Which one of your cookbooks has this recipe?
Hola Alex, this recipe is in my newest book “Treasures of the Mexican Table”, thanks for your interest 🙂
Hi Pati I’m a pretty picky eater but I love shrimp and potatoes and I will definetly be trying your recipe. Thanks for sharing.
Yay Tina! Let me know how you like the Machaca 😉
I watched this episode and loved it. I enjoy all your shows. I plan to make this once I get all the ingredients together.
Thanks so much Regina, hope you will like the Burritos, good luck!
The burritos were such a big hit. They were so yummy, with a bit of heat. 😍
I watched this episode last night and it was so much fun Pati. You are always a joy to watch. I plan to make your version and the one from Altata. You have brought so many new flavors to our table. Thank you so much.
My pleasure Robert! Thanks for tuning in 🙂
My wife and I been wanting to make this since we saw the episode we are going to try tonight instead of burrito we’re going to do tacos!
Yay! How did the tacos come out Lance?
I saw this episode recently and knew I had to make it! I used dried, red hatch chile (chile colorado), russet potatoes, and an old jalapeño that had turned red on me. No salsa cruda; instead, I used some mild, melty cheese like in the episode. It was delicious!
Awesome Erin, so glad you like the Burritos 😉
Watching episode on @Create. Perfect comfort food. Learn something fantastic every time. Stretching the protein w/ potatoes ! Thank you Pati ❤️
Thanks to you Linette, so glad to read you loved these Burritos 😉
I got to try these!
Hope you like them!
Mary in Michigan
Yum! I saw your Long Beach episode & I just had to make! Even my “no seafood” son liked it. Thank you.
Great to hear Mary, it makes me so happy to have picky eaters like my recipes 😉
Can i substitute the morita or chipolte chiles for ancho chiles? And the red potatoes for russet potatoes? And why in this recipe dont u use cheese on the tv show when u visited long beach restaurant in mexico they had their machaca smothered in cheese which by the way looked great
Hi Fresita, thanks for your message! Of course you can go ahead and do these substitutions, they should work out pretty well. Sometimes I take recipes from places that I visit and then come home and try them with my own twist, sometimes I add ingredients, some other I left some out, I just really go with what I crave in the moment or what I think would work nicely. Have fun 😉
Oh wow! So full of flavor, spicy, and sweet. After grating the zest of a lemon into the blender for the salsa cruda, I added the juice of one lemon to the water before cooking the shrimp, and subsequent potatoes. Followed your recipe for the onions, 2 arbol chiles, garlic sesame seeds, and one can of Rotel with chiles (no fresh tomatoes) to make the mashed shrimp/potato paste. Just 2 dried D’Arbol Chiles provided the perfect heat. Instead of Serrano, only one half of a seeded large Jalapeno pepper was perfect for our taste buds.
For the Salsa Cruda, I only had flat leaf italian parsley, 2 TPS chopped onion, said lemon zest, the other half of the Jalepneno, 3 sweet cherry peppers stemmed & seeded, plus about half a cup of the cherry pepper liquid, salt to taste.
Thank you so much for this delicious recipe, a gift of sanity during covid-19.
Thanks Amelia for the feedback, so glad to read you enjoyed these burritos 😉
I am going to try this recipe. it looks great
Do you have a recipe for the shrimp machaca from the restaurant Long Beach that you visited?
Here’s my shrimp machaca recipe, John: http://patijinich.com/pati_2020/shrimp-machaca-and-potato-burritos/
What else to serve with the burritos and crudo salsa for lunch?
How about my go-to salad: http://patijinich.com/pati_2020/everyday-green-salad/