Take a classic Mexican meat preparation and turn it into burrito filling!
The first time I saw the word “machaca” was on a menu in Mexico while my husband and I were sitting down at a restaurant. I didn’t know enough Spanish to decode it, and my husband was too busy working through a basket of tortilla chips and fresh guac to offer any help. I remember staring at the word, circling the possibilities in my mind, and finally deciding to order it out of curiosity. That first plate made enough of an impression that once we were back home, I went down a rabbit hole of learning what made the dish so distinctive.
As it turns out, machaca comes from the Spanish word machacar, which means “to pound” or “to mash.” Machaca is a traditional preparation that starts by seasoning beef or pork, drying it in the sun, shredding it, and rehydrating it before serving. The process concentrates the flavor and changes the texture in a way that’s super satisfying. In Mexico, machaca is used in everything from tacos to enchiladas, and it works especially well in burritos.
My version admittedly skips the whole sun-drying step but I’ve found it keeps the flavors intact. You get lime, garlic, chiles, onions, and broth working together to build a signature savory punch that works perfectly for tucking into tortillas or serving with rice.
Why dry in the sun?
Modern refrigeration wasn’t always a thing. In the hot regions of Mexico, ingenuity was required to preserve food. Drying beef in the sun was an effective way to keep it from spoiling while also concentrating the flavors in a unique way that people grew to appreciate. It also made it lighter to transport.
How do I store leftovers?
Store your leftover machaca in an airtight container in the fridge for up to 3 days. I find it tastes even better after a day or so, once the flavors have had a chance to meld and the beef soaks up more of that broth. You can also freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop.
Serving suggestions
Apart from burritos, you can also use your machaca filling to make tacos or enchiladas. Don’t forget the Salsa Verde, Pico De Gallo, or Avocado Crema. You can also let your machaca meat act as the star in the show for a Mexican-inspired breakfast served with scrambled eggs, potatoes, and tortillas.
Machaca Burrito
Ingredients
For The Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons water
- 1/4 cup lime juice freshly squeezed
- 3 cloves garlic finely minced
- 1 serrano or jalapeño chili pepper finely minced (seeds and ribs removed)
- Salt and pepper to taste
- 3 pounds skirt steak trimmed and cut into 3-inch pieces
For The Machaca
- 1/4 cup vegetable oil
- 1 large white onion roughly chopped
- 1 medium red bell pepper roughly chopped
- 1 medium green bell pepper roughly chopped
- 2 cloves garlic minced
- 2 serrano or jalapeño chili peppers chopped (optional, seeds and ribs removed)
- 1 cup beef broth
- 1 can diced tomatoes (14 1/2 ounces) with juice
- 1/2 teaspoon 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 chiles, 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 chiles 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.
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