Burritos de Machaca

Place dried beef machaca in a medium pot and cover with 500g of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the machaca is rehydrated and tender. Drain any excess liquid and set aside.

Finely dice the tomatoes, white onion, and serrano chile. Mince the garlic. Roughly chop the cilantro.

In a large skillet, melt 30g of lard over medium heat. Add the diced white onion and cook until softened, about 3-4 minutes.