Easy Machaca Burrito Recipe: How to Make Machaca Burritos

Machaca is a traditional Northern Mexican dish consisting of crispy dehydrated and shredded skirt steak. Machaca strips get air-dried in the sun and then pounded into thin, bite-sized pieces.

The term “machaca” comes from the Spanish word “machacar,” meaning “to crush” or “to pound.” The dehydrated meat is similar to beef jerky.

A machaca burrito is a variation of the classic handheld Mexican dish consisting of a large flour tortilla tightly rolled around a filling of machaca guisada. Machaca guisada is a Mexican stew made by simmering dehydrated machaca meat with peppers, tomatoes, onions, and jalapeños until tender.

Follow these tips to make the best machaca burritos possible:

1. 1. Alter the heat level. Change the quantity and variety of peppers to adjust the heat level of your machaca guisada. Swap out the jalapeño peppers for canned diced green chiles for milder stew. For a spicier sauce, add serrano peppers or additional seeded jalapeños to your recipe.
2. 2. Experiment with additions. Customize your machaca burritos with the fillings and toppings of your choice. Add a layer of refried beans, black beans, or whole pinto beans for additional protein. Incorporate shredded Chihuahua cheese, cheddar, or cotija cheese into your filling. Add additional roasted and raw vegetables such as red peppers, onions, and shredded lettuce. Fold in toppings like guacamole, pickled jalapeños, red cabbage slaw, and more. Add scrambled eggs to the filling to create a hearty machaca breakfast burrito.
3. 3. Use a slow cooker. For a relatively hands-free Mexican dish, add your machaca guisada ingredients to a slow cooker and simmer the beef on low throughout the day, until you’re ready to assemble your burritos.
4. 4. Use the right amount of filling. For a standard burrito using a 10-inch flour tortilla, add no more than 1–1½ cups of filling: Any more may result in a messy, overstuffed dish.
5. 5. Store properly. Your leftover machaca beef will keep well in the refrigerator for up to 5 days. Add the rehydrated beef to quesadillas, huevos rancheros, or beef tacos.