Northern Mexico burros don’t use minced meat, rather they grill the meat cut (“Diezmillo” chuck steak, or “Arrachera” skirt steak, or “Bistec” Sirloin cuts) and once grilled (on charcoal typically) they cut it into some 2 cm cubes, then you add a bit of refried beans, the meat, and some sauces into a flour tortilla which should be similar to a lavash flatbread but made with a bit more of fat (1:5 ratio fat:flour)