Recipes » Main Dish Recipes » Machaca Burritos

Machaca Burritos

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A delicious, meaty burrito made with marinated skirt steak, peppers, and onions.
5 from 5 votes
Prep Time 15 minutes
Cook Time 3 hours
Machaca Burritos on a serving plate.

Machaca Burritos are a southwest classic. They’re filled with tender, juicy, marinated, and slow-simmered skirt steak, along with tomatoes, onions, peppers, and chilies.

Anyone who reads this blog regularly knows without a doubt that my heart belongs to southern cuisine, right? I think I’ve made that very plain over the years.

Machaca Burritos on a serving plate.

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.

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!

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.

💗 Why You’ll Love This Recipe


  • Incredible depth of flavors
  • Easy to make
  • Can be made ahead

🥘 Ingredients Notes


Even though it looks like there are lots of ingredients in this recipe, it’s very easy to make. And there’s nothing unusual or exotic in the list.

  • Skirt Steak (I do highly recommend using skirt steak for your burritos. It has a bold, intensely beefy flavor that other cuts don’t have.)
  • Peppers (You’ll need both mild bell peppers and hotter jalapenos or serranos for this recipe. If you prefer a milder taste, choose jalapeno; select serrano for more heat.)
  • Tortillas (I serve this in flour tortillas. However, corn tortillas are probably more authentic. Use your favorite.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Machaca Burritos


Marinate the Skirt Steak

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.

Skirt steak marinating in a plastic bag.
  1. 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.
  2. Add the skirt steak and toss to make sure each piece is well coated with the marinade. Place the plastic bag with steak and marinate in the refrigerator for at least 8 hours, preferably overnight.
  3. The next day, allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard the marinade.

Prep the Veggies

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

Sear the Steak

Searing skirt steak in a heavy pan.
  1. 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.

Saute the Veggies

Vegetables sauteeing in a pan.
  1. 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 to the Pan

All ingredients added to pan.
  1. 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.

Shred the Cooked Beef

Shredded cooked beef in a bowl.
  1. 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.
  2. 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.

Roll the Burritos

Rolled burritos on a serving plate.
  1. 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.

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

Machaca Burritos on a serving plate.

🍽 Serving Suggestion


I serve these burritos with refried beans topped with cheese and salsa along with a simple lettuce and tomato salad with guacamole dressing.

🍚 How to Make Ahead and Store


Make the meat filling up to three days ahead of serving and store it in a tightly sealed container in the refrigerator. Reheat over low heat when ready to serve. The finished filling may also be frozen for up to three months. Thaw overnight in the refrigerator before reheating.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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📖 Recipe

Machaca Burritos on a serving plate.

Machaca Burritos

A delicious, meaty burrito made with marinated skirt steak, peppers, and onions.
5 from 5 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: Southwestern
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12 servings
Calories: 354kcal
Author: Lana Stuart

Ingredients

Marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons water
  • ¼ cup fresh lime juice
  • 3 garlic cloves finely minced
  • 1 serrano (or jalapeno) chili finely minced, seeds and ribs removed
  • salt and pepper to taste
  • ¼ cup vegetable oil

For the Burrito Filling:

  • 3 pounds skirt steak trimmed and cut into 3" pieces
  • 3 tablespoons vegetable oil
  • 1 large white onion roughly chopped
  • 1 medium red bell pepper roughly chopped
  • 1 medium green bell pepper roughly chopped
  • 2 serrano (or jalapeno) chiles chopped, seeds and ribs removed (optional)
  • 1 cup beef broth
  • 14.5 ounces can diced tomatoes with juice
  • ½ teaspoon 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

Instructions

  • 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 marinate in the refrigerator for at least 8 hours, preferably overnight.
  • Allow the meat to come to room temperature before cooking. Remove the steak from the marinade and pat dry with paper towels. Discard marinade.
  • 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. Without cleaning the pan, add the onions, peppers, garlic, and chilies (if using). Saute for approximately 5 minutes.
  • 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.
  • 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.
  • 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

Nutrition Information

Serving: 1 | Calories: 354kcal | Carbohydrates: 20g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 503mg | Potassium: 533mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on August 6, 2010. It has been updated with new photos and additional information.

Finished machaca burritos on a serving platr.

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23 Comments

  1. This recipe sounds like the burritos I used to get at “Burrito King” in Los Angeles @ Sunset & Alvarado.
    Finished product looks similar. They cook in a huge pot and the finished product is rather soupy, but Oh so good.

  2. 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….

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

  4. 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?

  5. 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.

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

  7. 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!

  8. 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?

    1. 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.

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

  9. 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.