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Machaca Burrito Recipe

Mexican · Main course · 50 min total

A classic Northern Mexican burrito filled with tender, shredded beef machaca, scrambled eggs, and melted cheese, wrapped in a warm flour tortilla.

Ingredients

• 1 lb beef flank steak or skirt steak
• 1/2 cup water
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Mexican oregano
• 2 tablespoons vegetable oil
• 4 large eggs, beaten
• 1 cup shredded Monterey Jack or cheddar cheese
• 4 large flour tortillas (10-inch)
• Salsa and sour cream for serving

Instructions

1. Place the beef in a pot with water, sliced onion, garlic, salt, pepper, and oregano. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until very tender. Alternatively, use a pressure cooker for 45 minutes.
2. Remove the beef from the pot and let cool slightly. Shred the meat with two forks. Discard the cooking liquid and onions, or reserve for another use.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the shredded beef and cook, stirring occasionally, until lightly browned and crispy, about 5-7 minutes. Remove from skillet and set aside.
4. In the same skillet, heat the remaining 1 tablespoon oil. Pour in the beaten eggs and scramble until just set. Return the beef to the skillet and mix with the eggs. Remove from heat.
5. Warm the tortillas in a dry skillet or microwave until pliable. Divide the beef-egg mixture among the tortillas, placing it in the center. Top each with 1/4 cup shredded cheese.
6. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Serve immediately with salsa and sour cream.

Tips

• For a spicier version, add chopped jalapeño or serrano peppers to the beef while cooking.
• Leftover machaca can be stored in the refrigerator for up to 3 days and reheated.
• To make ahead, prepare the machaca and eggs, then assemble and wrap burritos in foil. Reheat in a 350°F oven for 15 minutes.

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