Shrimp Machaca and Potato Burritos

Ingredients

• 2dried morita or chipotle chiles
• 454 g (1 pound)medium-sized shrimp, shelled and rinsed
• 340 g (3/4 pound)red potatoes, peeled and cut into small dice
• 3 tablespoonspeanut oil
• 120 ml (1/2 cup)finely chopped white onion
• 1serrano chile, stemmed and finely chopped
• 2 clovesgarlic, finely chopped or pressed
• 3 tablespoonssesame seeds
• 680 g (1 1/2 pounds)ripe Roma tomatoes, finely chopped
• 1/2 teaspoon, or to tastekosher or sea salt
• As neededflour tortillas
• As neededSerrano Salsa Cruda

Instructions

1. 1

   Soak the chiles

   Put the morita or chipotle chiles in a bowl, cover them with hot water and leave to soak for 10 minutes. Drain, remove the stems and seeds, then finely chop the chiles.

2. 2

   Cook and mash shrimp

   Bring heavily salted water to a simmer in a medium pot over medium-high heat. Add the shrimp and cook for 1 minute, just until cooked through, then lift them out with a spider or slotted spoon and set aside. Once cool, mash the shrimp in batches inside a plastic bag using a meat pounder or a heavy, flat-bottomed utensil, such as a small skillet.

3. 3

   Cook the potatoes

   Add the potatoes to the same simmering water and cook for 5 to 6 minutes, until soft and cooked through. Drain and set aside.

4. 4

   Make the tomato base

   Heat the peanut oil in a large skillet over medium-high heat. When hot, add the onion and cook for 3 to 4 minutes, until softened and starting to brown. Stir in the serrano and chopped morita or chipotle chiles and cook for 1 minute. Add the garlic and sesame seeds, stir, and cook for another minute, until the garlic smells fragrant and the seeds are toasted and browned. Add the tomatoes and salt, then cook for about 5 minutes, until very soft and pasty.

5. 5

   Combine the filling

   Stir in the mashed shrimp and cooked potatoes. Mix well, mashing the ingredients together for another minute, then taste and adjust the salt.

6. 6

   Fill the tortillas

   Warm the tortillas on a preheated comal or skillet. Put 2 to 3 tablespoons of filling in each tortilla and roll it into a burrito. If you like, toast the assembled burritos on the comal or skillet for another minute; otherwise, serve them soft with Serrano Salsa Cruda.

What is shrimp machaca?

Machaca is associated with northern Mexican cooking, where meat is traditionally dried and shredded; this coastal version uses shrimp instead. The recipe is featured in Pati’s Mexican Table Season 8, Episode 2, “Altata, Hidden Gem by the Sea of Cortez”.

Here, briefly cooked shrimp are mashed and mixed with potatoes in a soft, tomato-rich base. Chiles bring heat, while sesame seeds add a toasted, nutty flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 15g protein, 37g carbs, 9g fat.

The potatoes and tortillas provide most of the carbohydrates, while peanut oil and sesame seeds contribute much of the fat. Shrimp supplies most of the protein, with some additional protein from the tortillas and sesame seeds. For a more balanced plate, serve a burrito with a generous side of salad or vegetables.

The key ingredients

Shrimp: Cook them only until done, then mash once they have cooled enough to handle. The brief cooking time helps keep them from turning tough.

Morita or chipotle: Either dried chile gives the filling a smoky edge. Removing the seeds before chopping lets you moderate the heat.

Potatoes and tomatoes: Small potato dice cook quickly and are easy to mash into the mixture. Ripe Roma tomatoes soften into the pasty base that helps bind the filling.

Getting the texture right

Mash the shrimp until broken into small pieces, rather than trying to make a smooth paste. A sturdy flat-bottomed utensil works if you do not have a meat pounder.

Once the potatoes and shrimp meet the tomato mixture, mash and stir for about a minute. The finished filling should be cohesive, with some texture still visible.

Watch the cooking cues

Shrimp: The recipe calls for 1 minute in simmering water, just until cooked through. Lift them out promptly so they do not keep cooking in the pot.

Potatoes: Give them 5 to 6 minutes, checking that they are soft all the way through before draining.

Tomatoes: Cook for about 5 minutes, looking for a very soft, thick and pasty mixture rather than distinct tomato pieces.

Build flavour in the skillet

Start the onion in hot peanut oil and give it 3 to 4 minutes to soften and begin browning. This creates a savoury base before the chiles go in.

Cook the garlic and sesame seeds for a minute after adding them. The garlic should smell fragrant and the seeds should look toasted and browned; keep stirring so they do not catch.

Fill and serve

Warm the tortillas first so they are pliable enough to roll around the filling. The recipe uses 2 to 3 tablespoons of filling per tortilla, so avoid overfilling if you want neat burritos.

Serve them soft or toast the assembled burritos for another minute on the comal or skillet. Serrano Salsa Cruda is the suggested accompaniment; a simple salad or extra vegetables also make a fresh side.

Recipe notes & tips

• Chop the potatoes into small, even dice so they cook within the stated time.
• Let the shrimp cool before mashing them in the bag.
• Stir the garlic and sesame seeds continuously so they toast without burning.
• Taste the filling for salt after combining it, since the shrimp and potatoes were cooked in salted water.
• Warm tortillas just before filling to make them easier to roll.
• Keep the salsa on the side so everyone can add as much as they like.

Variations

• Adjust the chile: Use morita for a smoky flavour or chipotle as the alternative in the recipe.
• Add more salsa: Serve extra Serrano Salsa Cruda alongside the burritos for a fresher, sharper finish.
• Toast the burritos: Give each assembled burrito another minute on the comal or skillet for a lightly crisped exterior.
• Use smaller tortillas: Divide the filling among smaller flour tortillas for more compact portions.
• Make it milder: Remove the seeds from the dried chiles before finely chopping them, as directed.

Common mistakes to avoid

• Overcooking the shrimp: They can turn tough; remove them after 1 minute, once cooked through.
• Mashing hot shrimp: They are harder to handle straight from the pot; let them cool first.
• Leaving potato pieces too large: They may not soften in 5 to 6 minutes; dice them small and evenly.
• Burning the sesame seeds: Keep them moving in the skillet and cook only until toasted and browned.
• Stopping the tomato base too soon: Continue until the tomatoes are very soft and pasty, about 5 minutes.
• Overfilling the tortillas: Use 2 to 3 tablespoons of filling per tortilla to make them easier to roll.

How to store

Refrigerate leftover filling in an airtight container and use within 3 days. Reheat it in a skillet or microwave until steaming hot, then fill freshly warmed tortillas. Store salsa separately and follow its own storage guidance.

Frequently asked questions