Burrito de Machaca

Name: Burrito de Machaca
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250g Dried Shredded Beef, machaca; 250ml Water, warm, for soaking the machaca; 2 Roma Tomatoes, diced; 1/2 medium White Onion, diced; 1 1/2 Serrano Chiles, finely chopped; 2 cloves of Garlic, minced; 1 1/2 tbsp Vegetable Oil, or lard; 120ml Water, or beef broth, as needed to moisten while cooking; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black); 4 large (10")s of Flour Tortilla, about 25 cm / Sonoran-style

Burrito de Machaca is a savory, slightly smoky shredded beef burrito typical of northern Mexico. Tender rehydrated machaca is cooked with sautéed onions, garlic and serrano chiles, then brightened with fresh tomatoes and seasoned simply with salt and pepper. Wrapped in a warm Sonoran-style flour tortilla, it's a hearty meal perfect for breakfast or any time you crave comforting, meaty flavors.

Burrito de Machaca is a savory, slightly smoky shredded beef burrito typical of northern Mexico. Tender rehydrated machaca is cook... Show more

Health Grade

D+ · Occasional

Time

35 min

Price

2,55 €

Calories

529 kcal

low calorie

easy

meal prep

low sugar

Method

Soak the machaca

Put the machaca in a bowl and pour over the warm water. Press the beef down so it is mostly submerged, then let it soak for 15 minutes until it softens and loosens up.

Wash the produce

Rinse the Roma tomatoes and Serrano chiles under cool running water, then pat them dry. If the white onion looks dusty, give the outside a quick rinse too, then dry it well so it is easier and safer to cut.

Chop the vegetables

Dice the tomatoes into small pieces. Peel the onion and dice enough to measure about 1/2 medium onion. Trim the serranos, remove the seeds and ribs if you want less heat, and finely chop them. Peel and mince the garlic.

Drain the beef

Drain the soaked machaca well in a colander. Gently squeeze out the excess water with your hands, then pull apart any clumps so the strands stay loose and cook evenly.

Heat the skillet

Set a large skillet or sauté pan over medium heat for 1 to 2 minutes. Add the vegetable oil and swirl to coat the bottom.

Cook the filling

Add the onion and serranos to the hot oil and cook, stirring often, for 3 to 4 minutes until the onion turns translucent and smells sweet. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomatoes and cook for 3 to 4 minutes, pressing them lightly with your spoon so they release their juices. Stir in the drained machaca, the remaining 120 ml water, Kosher salt, and black pepper, then cook for 5 to 7 minutes, stirring occasionally, until the liquid is mostly absorbed and the filling looks moist but not wet. Taste and add a splash more water if the beef starts looking dry before it is heated through.

Warm the tortillas

Wipe out the skillet if needed, then warm the flour tortillas one at a time over medium-low heat for 20 to 30 seconds per side. They should feel soft and flexible with a few light brown spots. Stack them under a clean kitchen towel to keep them warm.

Roll and serve

Lay each warm tortilla flat and spoon about one-quarter of the machaca filling just below the center. Fold in the sides, then roll up tightly from the bottom into a burrito. Serve right away while the filling is hot and the tortillas are still tender.