Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos

Burritos de Machaca de Camarón con Papa
8 burritos
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: burritos, Chipotle, flour tortillas, pati’s mexican table, potatoes, seafood, serrano chiles, Shrimp
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Shrimp Machaca and Potato Burritos recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”


  • 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

To Prepare

  • 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.

23 comments on “Shrimp Machaca and Potato Burritos

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  1. 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.

  2. 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!

  3. 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!

  4. Watching episode on @Create. Perfect comfort food. Learn something fantastic every time. Stretching the protein w/ potatoes ! Thank you Pati ❤️

  5. Yum! I saw your Long Beach episode & I just had to make! Even my “no seafood” son liked it. Thank you.

  6. 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

    1. 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 😉

  7. 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.