Machaca Burritos, made with savory meat that is marinated, dried, then cooked to perfection, will transform Mexican cuisine for you. Wrap it up along with your favorite burrito ingredients for a filling and flavorful meal.
The first time I saw the word “machaca”, I was in Mexico. Appropriate place, huh?
I saw it on the menu of a restaurant my husband and I stopped off at. Not really knowing much Spanish, I wondered what it meant. Was it a type of meat? A style of cooking? Something akin to a burrito? I also didn’t want to embarrass myself (silly, I know) so I didn’t ask for clarification. My husband, meanwhile, was no help, stuffing his face with the complimentary tortilla chips and guacamole they had just placed in the center of our table. My curiosity was piqued and, as a fairly open-minded eater, I figured, What the hey!
Fast-forward a couple of weeks and I’m home in front of my computer, researching machaca, my new favorite Mexican dish. That’s what it is, by the way, a dish. Beef or pork is first seasoned, then dried out, then shredded, then re-hydrated just before serving. The meat—both tender and flavorful—can be used in tacos, enchiladas, and, as we have here, burritos. I cheat a bit by skipping the step where I leave the meat outside to dry out in the sun, and while I totally recommend you doing something similar if you have the means, this recipe will still deliver all the taste without the maintenance.
Can I use different meat?
As I mention above, beef or pork are typically used when making machaca, but it’s your burrito—if you want to use chicken instead, feel free. Marinate boneless, skinless breast, dry it out, shred it up, then add it to your meal. As for beef (also known as “machaca de res”), I’ve gone with skirt steak, though you can also use flank steak or beef chuck. If you see “machaca de cerdo” or simply “machaca de puerco” on a menu in Mexico, they’ve gone with pork. If you’re looking to make it yourself, look out for pork shoulder or pork loin. Both are what I use when making pulled pork, which isn’t surprising considering both require the shredding of the meat.
Ingredients
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp water
- 1/4 cup lime juice, freshly squeezed
- 3 cloves garlic, finely minced
- 1 Serrano or jalapeno chili pepper, finely minced (seeds and ribs removed)
- salt and pepper, to taste
- 1/4 cup vegetable oil, plus 3 tablespoons
- 3 lb. skirt steak, trimmed and cut into 3-inch pieces
- 1 large white onion, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 1 medium green bell pepper, roughly chopped
- 2 Serrano or jalapeno chili peppers, chopped (optional, seeds and ribs removed)
- 1 cup beef broth
- 14 1/2 oz. can diced tomatoes, with juice
- 1/2 tsp dried Mexican oregano
- 12 flour tortillas (6 inches)
How to Make a Machaca Burrito
Step 1: In a large resealable bag, combine soy sauce, Worcestershire sauce, water, lime juice, minced garlic, minced chili, salt, and pepper. Shake to mix.
Step 2: Add skirt steak to the marinade, ensuring each piece is coated. Seal and refrigerate for 8 hours or overnight.
Step 3: Bring steak to room temperature. Remove from marinade, pat dry, and discard marinade.
Step 4: Heat 1/4 cup oil in a large pan over medium-high heat. Sear steak on all sides. Set aside.
Step 5: In the same pan, sauté onions, bell peppers, garlic, and optional chilis for 5 minutes.
Step 6: Pour in beef broth and diced tomatoes. Add oregano, salt, and pepper. Return steak to pan, bring to a boil, then simmer covered for 2 hours until tender.
Step 7: Transfer steak to a cutting board to rest for 15 minutes.
Step 8: Reduce the remaining liquid in the pan until thickened.
Step 9: Shred steak and return to the pan to reheat.
Step 10: Warm tortillas and fill with steak mixture. Serve with optional toppings.
FAQs & Tips
It really depends on what you’re storing exactly. Ideally, all the ingredients have been kept separate and only mixed in the burrito tortilla (at least, the meat has been kept separate, with only the toppings mixed together). If this is the case, then just put those separate elements in their own airtight container and store in the fridge for up to four days. If you’ve gotten halfway through a burrito and felt too full to finish it, wrap it in aluminum foil and store it in the fridge for up to two days. You can freeze assembled burritos, too. Wrap them in aluminum or plastic then store them in a freezer-safe bag or airtight container. They should last for up to two months. Let it thaw in the fridge overnight then reheat in the microwave or oven (I typically use my toaster oven).
I presume you mean, accidentally? Keeping your meat juicy starts at the grocery store. Pick the right cut, something with fat marbling, such as the ones I note above. A lean cut won’t bring the flavor, unfortunately. Did you let it marinate long enough? The marinade, especially the lime juice, will tenderize and hydrate the meat. Also, don’t rush the cooking time on the meat. The slower it cooks, the more juice it retains. You can also add water, broth, or even beer to the meat if it looks a bit parched while cooking. If this is indeed the case, put a lid over the pan to trap in the moisture. Last, as with all meats, let it rest after cooking so that the juices have time to redistribute.
Sure, corn tortillas are the healthier choice, as flour tortillas are generally higher in calories and carbs. They also contain gluten, which may not agree with everyone’s diet. The reason many prefer flour tortillas, however, is that they are much more pliable and less likely to crack. They also have a neutral taste, which some prefer so that they don’t overshadow the flavors of the ingredients inside. My advice? Start with the flour tortillas. Once you’ve got the hand of rolling the burrito and, more importantly, had a chance to taste the meat and other ingredients ONLY, then you can experiment with the corn tortilla and see how it complements the machaca.
Serving Suggestions
Once you’ve made machaca burritos a couple of times, you’ll want to stretch your culinary legs and adapt the style of meat to other Mexican dishes, like tacos (along with salsa, guacamole, and cheese) or enchiladas (use corn tortillas for this one. Top with enchilada sauce and melted cheese, then bake until bubbly). You can, however, let your machaca meat feature in the morning. Serve it up with scrambled eggs, potatoes, and tortillas for a hearty Mexi-breakfast.
Machaca Burritos
Ingredients
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp water
- 1/4 cup lime juice freshly squeezed
- 3 cloves garlic finely minced
- 1 Serrano or jalapeno chili peppers finely minced (seeds and ribs removed)
- Salt and pepper to taste
- 1/4 cup vegetable oil plus 3 tablespoons
- 3 lb. skirt steak trimmed and cut into 3-inch pieces
- 1 large white onion roughly chopped
- 1 medium red bell pepper roughly chopped
- 1 medium green bell pepper roughly chopped
- 2 Serrano or jalapeno chili peppers chopped (optional, seeds and ribs removed)
- 1 cup beef broth
- 14 1/2 oz. can diced tomatoes with juice
- 1/2 tsp dried Mexican oregano
- 12 flour tortillas (6 inches each)
Instructions
- In a large resealable bag, combine soy sauce, Worcestershire sauce, water, lime juice, minced garlic, minced chili, salt, and pepper. Shake to mix.
- Add skirt steak to the marinade, ensuring each piece is coated. Seal and refrigerate for 8 hours or overnight.
- Bring steak to room temperature. Remove from marinade, pat dry, and discard marinade.
- Heat 1/4 cup oil in a large pan over medium-high heat. Sear steak on all sides. Set aside.
- In the same pan, sauté onions, bell peppers, garlic, and optional chilis for 5 minutes.
- Pour in beef broth and diced tomatoes. Add oregano, salt, and pepper. Return steak to pan, bring to a boil, then simmer covered for 2 hours until tender.
- Transfer steak to a cutting board to rest for 15 minutes.
- Reduce the remaining liquid in the pan until thickened.
- Shred steak and return to the pan to reheat.
- Warm tortillas and fill with steak mixture. Serve with optional toppings.
