Making the Burritas:

1. Heat the oil in a skillet, and the Machaca and onion and sauté, stirring constantly, until well browned. Add salt to taste.

2. Warm the tortillas in a hot iron skillet. Use a comal if you have one. Transfer to a plate and fill each one with several heaping spoonfuls of the machaca. Roll up. Fry in a little oil until crisp.

3. Serve with the Salsa on the side.

Machaca Ingredients:

Cooking the Machaca:

1. In a blender, puree the oregano, garlic, lime juice, salt and pepper. Rub the meat well with this mixture, over and refrigerate for at least 4 hours, preferably overnight.

2. Heat a heavy skillet and brown the meat on both sides, turning twice, for 3 to 4 minutes or until the juices are clear. Let cool enough to handle, then shred finely with your fingers, discarding any fat or connective tissue.

3. Place one-third of the shredded meat on a wooden board and pound it with a wooden mallet. Repeat with the remaining meat. Spread the meat on an ungreased baking sheet and let air-dry for 5-6 hours, turning frequently.

4. You may store the dry meat in plastic freezer bags and freeze for up to 3 months.

Salsa Mexicana Ingredients:

Making the Salsa:

1. Combine the tomatoes, onion, chiles, cilantro, salt and lime juice in a sauce dish. Stir well and correct the seasonings. This salsa is best if prepared 1 hour in advance so the flavors will blend.