Machaca Burritos

by Lana Stuart on August 6, 2010 · 21 comments

Machaca Burritos

Anyone who reads this blog regularly knows without doubt that my heart belongs to southern cuisine, right? I think I’ve made that very plain through the past year and a half that I’ve been writing here. But, once in a while you just have to venture out to something a little different! Whenever I do, it’s almost always something with either an Italian influence or something Mexican.

I was watching a new Food Network show a couple of weeks ago, Mexican Made Easy, and saw these Machaca Burritos being prepared. I just knew from the list of ingredients that it would be a perfect combination of flavors. I was right about that! This recipe combines marinated skirt steak with onions, peppers, tomatoes and chilies into an incredible meat sauce that is rolled into flour tortillas. Add a little sour cream and cilantro and…wow! I served the burritos with refried beans topped with cheese and salsa along with a simple lettuce and tomato salad with guacamole dressing. Uncle J and his girls joined us for dinner and I think I can report that this was a definite hit with everyone!

According to Wikipedia, the term “machaca” comes from the verb form machacado which means pounded or crushed. Makes sense, I guess, since the meat is thoroughly shredded after a long cooking time.

Don’t be intimidated by the long list of ingredients. You basically marinate your steak overnight and then cook it up with some vegetables the next day. That part goes very quickly followed by long, slow cooking to tenderize the skirt steak.

2-3 pound skirt steak, trimmed and cut into 3” pieces
3 tblsp. vegetable oil
1 large white onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 medium green bell pepper, roughly chopped
2 serrano chiles, chopped, seeds and ribs removed (optional)
1 cup beef broth
1 can diced tomatoes with juice
1/2 tsp. dried Mexican oregano
salt and pepper to taste

For serving:
12 6-inch flour tortillas
Sour cream (optional)
Salsa (optional)
Cilantro (optional)
Lime wedges (optional)

Marinade:
1 tblsp. soy sauce
1 tblsp. Worcestershire sauce
2 tblsp. water
1/4 cup fresh lime juice
3 garlic cloves, finely minced
1 serrano chili, finely minced, seeds and ribs removed
salt and pepper to taste
1/4 cup vegetable oil

Machaca Burritos marinade

To start, cut the skirt steak into about 3″ pieces. Combine all the marinade ingredients in a large zip top plastic bag. Close the bag and shake well to combine. Add the skirt steak and toss to make sure each piece is well coated with the marinade. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.

Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade.

Onions and peppers

Cut the onions and peppers into rough chunks and set aside.

In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time. Transfer the meat to a plate or platter and set aside.

Browning veggies for machaca burritos

Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes. The vegetables will pick up a lot of the browned bits left from the meat. This is exactly what you want!

Add the beef broth, tomatoes, oregano, salt and pepper. Mix well. Return the meat and any collected juices to the pan. Bring to a boil, reduce the heat and cover. Simmer slowly until the meat is very tender, about 2 hours.

Remove the meat to a cutting board and allow it to rest until cool enough to handle – about 15 minutes. Continue cooking the onion and pepper mixture until most of the liquid has evaporated.

Machaca for burritos

Using your fingers or two forks, shred the meat. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.

Filling machaca burritos

Warm the tortillas in a dry skillet or the microwave. Place about 2 tablespoons of the meat mixture in the center of each tortilla. Add sour cream, salsa, cilantro and lime juice if desired.

Roll a burrito

To roll a burrito, fold in two sides. Begin to roll from the bottom until you make a nice, drip-free package!

Enjoy!

Machaca Burritos

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Machaca Burritos

A delicious, meaty burrito made with marinated skirt steak, peppers, and onions.

Ingredients

  • 2-3 pound skirt steak, trimmed and cut
  • into 3” pieces
  • 3 tblsp. vegetable oil
  • 1 large white onion, roughly chopped
  • 1 medium red bell pepper, roughly
  • chopped
  • 1 medium green bell pepper, roughly
  • chopped
  • 2 serrano chiles, chopped, seeds and ribs
  • removed (optional)
  • 1 cup beef broth
  • 1 can diced tomatoes with juice
  • 1/2 tsp. dried Mexican oregano
  • salt and pepper to taste
  • For serving:
  • 12 6-inch flour tortillas
  • Sour cream (optional)
  • Salsa (optional)
  • Cilantro (optional)
  • Lime wedges (optional)
  • Marinade:
  • 1 tblsp. soy sauce
  • 1 tblsp. Worcestershire sauce
  • 2 tblsp. water
  • 1/4 cup fresh lime juice
  • 3 garlic cloves, finely minced
  • 1 serrano chili, finely minced, seeds and
  • ribs removed
  • salt and pepper to taste
  • 1/4 cup vegetable oil

Instructions

  1. Combine all marinade ingredients in a large zip top plastic bag. Close the bag and shake well to combine. Add the skirt steak making sure each piece is well coated with the marinade. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.
  2. Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade.
  3. In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a
  4. few pieces at a time.
  5. Transfer the meat to a plate or platter and set aside. Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes.
  6. Add the beef broth, tomatoes, oregano, salt and pepper. Mix well. Return the meat and any collected juices to the pan. Bring to a boil, reduce the heat and cover. Simmer slowly until the meat is very tender, about 2 hours.
  7. Remove the meat to a cutting board and allow it to rest until cool enough to handle – about 15 minutes.
  8. Continue cooking the onion and pepper mixture until most of the liquid has evaporated.
  9. Using your fingers or two forks shred the meat. Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.
  10. Warm the tortillas in a dry skillet or the microwave. Place about 2 tablespoons of the meat mixture in the center of each tortilla. Add sour cream, salsa, cilantro and lime juice if desired.

Notes

Note - the total time does not include 8 hours marinating time

-- Recipe adapted from Marcela Valladolid (Mexican Food Made Easy, Food Network)

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2010/08/06/machaca-burritos/

–Recipe adapted from Marcela Valladolid
(Mexican Food Made Easy, Food Network)

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{ 21 comments… read them below or add one }

1 foodlvr August 6, 2010 at 9:06 pm

I saw that episode too and it looked so good. Now i know it is. I have to try this. Your pictures make me hungry even though I just ate. Mmmm…I want some now.

Reply

2 Lana August 6, 2010 at 9:53 pm

You’ll love this recipe. It’s packed full of flavor and you can adjust the chilies to your taste!

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3 Suzanne Collier August 6, 2010 at 10:17 pm

This is a MUSTMAKE! And the possibilities with the marinade are endless! Ole’!

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4 Lana August 7, 2010 at 8:49 am

It’s definitely a keeper of a recipe for us. Everyone – even the picky kids – agreed that it was so good!

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5 Barbara @moderncomfortfood August 7, 2010 at 6:43 am

This is a keeper recipe for sure. Speaking of obsessions with Southern cooking, which I most definitely share, I can see this working well with smoked pulled pork or beef brisket too. What’s your advice on that?

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6 Lana August 7, 2010 at 8:46 am

Yes! I think either the pork or brisket would be great in this recipe. When trying a new recipe I tend to make it pretty close to the author’s directions the first time and after that I begin to experiment. I’m thinking I’ll try pulled pork in this next time.

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7 Frank August 7, 2010 at 9:39 am

Gee, this does sound good!

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8 Lana August 7, 2010 at 9:42 am

Why, thank you Frank! And it was good. Very good.

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9 Megan August 7, 2010 at 11:30 am

Looks like delicious comfort food to me! :)

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10 Sandie {A Bloggable Life} August 8, 2010 at 12:59 pm

I should not have looked at this post so close to lunch time. Thinking there may be a last minute change to our dinner plans ;) Scrumptious looking indeed!

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11 Alta August 8, 2010 at 5:17 pm

This would be a winner in our house. We love Mexican-inspired dishes (hello, we’re native Texans!) and this would be no exception.

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12 Caroline August 8, 2010 at 8:44 pm

Made this tonight for dinner! Yum!!! I used London broil (on sale), halved the recipe and cooked in slow cooker. I served it with fresh salsa. My husband, 1 and 3 year old enjoyed too! Thank you! I love the new Mexican show on FN but don’t get to watch it often.

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13 Aunt Pat August 9, 2010 at 1:25 pm

Your Mom shared this site with me. Good to see what my niece is up to. Loved it! We have lots of memories of southern cooking around Gama’s table don’t we?

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14 sensiblecooking August 9, 2010 at 1:28 pm

Doesn’t get any better than this. Amazing marinade, then slow cooked with onions, peppers. Drooling.

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15 jenn (Bread + Butter) August 9, 2010 at 10:54 pm

I just had a large salad for dinner, but now I wish I had myself a burrito. I really do.

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16 Lana August 10, 2010 at 3:10 pm

I think you’d really enjoy this particular burrito, Jenn. So flavorful!

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17 Sues August 11, 2010 at 1:56 pm

Oooh yum! This looks so tender, flavorful, and delicious!! Best burrito ever!!

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18 Lana August 11, 2010 at 3:25 pm

It really is simply delicious!

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19 Drick August 14, 2010 at 5:34 pm

well southern food and Mexican are part of my middle name, and Creole, Cajun, seafood, heck Lana, I like to eat… but this is really my kind of eating… glad you posted it….

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20 lisa April 27, 2012 at 1:09 pm

i lived in AZ, and loved these burritos i am going to cook this tomorrow thanx lisa from england

Reply

21 sanjee July 23, 2014 at 3:59 am

i am going to cook this day.
thanks

Reply

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