Machaca Burrito Recipe

Season the chuck roast with 1 1/2 tsp salt and 1/2 tsp black pepper on all sides.

In a large Dutch oven or heavy pot, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Brown the roast on all sides, about 3–4 minutes per side, to develop color.

Add the halved onion, whole garlic cloves, 4 cups beef broth (or water), 1 tsp dried oregano, 1 tsp ground cumin and 1 bay leaf to the pot. Bring to a simmer, then reduce heat to low, cover, and cook gently until very tender, about 2.5–3 hours on the stovetop. Alternatively, cook in a 300°F (150°C) oven for 2.5–3 hours or pressure cook on high for 60–75 minutes.

When the beef is fork-tender, remove it from the pot and let it cool slightly. Reserve 1/2 cup of the braising liquid and discard the bay leaf and large pieces of onion and garlic (you can finely mince a little cooked onion to add back if desired).

Shred the beef with two forks or in a stand mixer on low using the paddle attachment until you have fine shreds.

Heat a large skillet over medium heat. Add the shredded beef and the reserved 1/2 cup braising liquid. Cook, stirring, until the liquid mostly evaporates and the beef begins to crisp in places, about 6–8 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt if needed.

In a bowl, crack 6 eggs, add 3 tbsp milk or cream, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. Once melted and foaming, pour in the egg mixture.

Using a spatula, gently push and fold the eggs from the edges toward the center, allowing curds to form. Cook slowly until eggs are just set but still moist, about 4–6 minutes. Remove from heat a little early—the eggs will finish setting in the residual heat.

Dice the tomatoes into small uniform pieces (remove seeds if you prefer less moisture). Finely dice 1/2 onion and mince the jalapeño (remove seeds for milder heat).

Combine the tomatoes, onion, jalapeño, and 1/4 cup chopped cilantro in a bowl. Add 1 1/2 tbsp fresh lime juice and 1/2 tsp salt. Stir, taste, and adjust lime or salt as desired. Let rest for 10 minutes to meld flavors.

Warm the flour tortillas: heat a large dry skillet over medium-high heat. Lightly brush each tortilla with a little oil or butter and warm 20–30 seconds per side until pliable and slightly browned. Keep warmed tortillas wrapped in a clean towel to stay soft.

Start each burrito by placing a warmed tortilla on a flat surface. Spoon about 1/2 cup shredded machaca onto the center of each tortilla.

Top the beef with approximately 1/6 of the scrambled eggs (about 1/3 cup) and 1/2 cup shredded cheese per burrito. Add 2–3 tablespoons pico de gallo on top of the eggs and cheese. Add hot sauce if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam side down on the skillet over medium heat and toast 1–2 minutes per side to seal and crisp slightly.

Serve immediately, optionally with extra pico de gallo, sliced avocado, or hot sauce on the side.