Machaca Burrito Recipe
Make Machaca Burrito Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Machaca
Machaca Finish
Burrito Assembly
Method
Beef Machaca
- 1
Browning and braising
Pat the beef dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until a deep brown crust forms, about 3–4 minutes per side.
- 2
Add aromatics and liquid
Add the quartered onion, smashed garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, and 1 bay leaf to the pot. Pour in 2 cups beef broth (or water) to come about halfway up the meat. Bring to a simmer.
- 3
- 4
Shred and dry
Remove the beef and let cool slightly. Reserve 1/4 cup cooking liquid. Using two forks, shred the beef finely. Spread the shredded beef on a rimmed baking sheet and place under a low broiler for 3–5 minutes (watch carefully) or return to a hot skillet to dry and crisp slightly, stirring, until the meat is drier and slightly crisped — this creates the classic machaca texture. If too dry, add a tablespoon or two of the reserved cooking liquid.
Machaca Finish
- 5
Prepare scrambled egg mixture
In a small bowl whisk together 2 large eggs, 2 tablespoons milk or water, and 1/4 tsp salt until combined.
- 6
Combine eggs and beef
Heat a tablespoon of oil or a small nonstick skillet over medium heat. Add the shredded machaca and warm for 1–2 minutes. Pour the egg mixture over the warm shredded beef and stir constantly until eggs are scrambled and fully cooked and distributed through the meat, about 1–2 minutes. Remove from heat and stir in 2 tablespoons finely chopped cilantro and 1 tablespoon lime juice. Taste and adjust seasoning with up to 1/2 tsp additional salt if needed.
Burrito Assembly
- 7
Warm tortillas and fillings
Warm tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 10 minutes. Warm refried beans and rice if using, and have shredded cheese, salsa, sour cream, and sliced avocado ready.
- 8
Assemble burritos
Lay a warmed tortilla on a flat surface. Spread about 1/4 cup refried beans down the center, leaving a 1–2 inch border. Add about 1/2 cup of the machaca-and-egg mixture on top of the beans. Spoon 1/2 cup rice (if using) and sprinkle 1/2 cup shredded cheese over the meat. Add 2 tablespoons pico de gallo or salsa, a few slices of avocado, and 1–2 tablespoons sour cream or crema.
- 9
Fold and toast
Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Heat a large skillet over medium heat and add 1 tablespoon oil or butter. Place seam-side down in the skillet and toast until golden brown, about 2–3 minutes per side, pressing gently with a spatula so the burrito stays closed and cheese melts.
- 10
Serve
Slice burritos in half on the diagonal and serve immediately with extra salsa, lime wedges, and chopped cilantro if desired.