Machaca Mix With Egg Burro Recipe

Main Menu

1. 1

   Hydrate and shred machaca

   Place dried machaca in a pot and cover with water or beef broth (about 2 cups). Bring to a simmer, then turn off heat and let sit 15-20 minutes until rehydrated and tender. Drain the liquid and shred any large pieces if needed.

2. 2

   Sauté aromatics

   Heat 1 tablespoon of the oil in a large skillet over medium heat. Add diced yellow onion, green bell pepper, and jalapeño (if using). Cook until softened and fragrant, about 5 minutes. Add minced garlic and cook 30 seconds more.

3. 3

   Cook machaca with spices

   Add the rehydrated machaca to the skillet with the aromatics. Stir in ground cumin, chili powder, salt, and black pepper. Sauté 5-7 minutes to blend flavors and lightly brown the meat.

4. 4

   Scramble eggs

   In a separate pan, heat the remaining oil over medium heat. Beat the eggs and season with a pinch of salt. Scramble until just set but still moist, about 3-4 minutes. Remove from heat.

5. 5

   Combine machaca and eggs

   Fold the scrambled eggs into the machaca and aromatics in the skillet. Taste and adjust seasoning with additional salt or pepper if needed.

6. 6

   Prepare pico de gallo

   Dice tomatoes and finely chop red onion. In a bowl, mix tomatoes, red onion, chopped cilantro, and the juice of one lime. Season with a pinch of salt and let sit 5 minutes to meld flavors.

7. 7

   Warm tortillas and toppings

   Warm flour tortillas in a dry skillet or microwave until pliable. Slice avocados, and prepare any optional toppings: shredded cheese, pico de gallo, and sour cream.

8. 8

   Assemble Machaca Egg Burros

   Spread a line of machaca-egg mixture across each tortilla. Top with cheese, avocado slices, pico de gallo, cilantro, and a squeeze of lime. Roll up into burritos. Serve immediately with extra lime wedges and optional sour cream on the side.