Machaca Burritos are a delicious, meaty treat made with marinated skirt steak, peppers, and onions.
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 12servings
Ingredients
Marinade:
1tablespoonsoy sauce
1tablespoonWorcestershire sauce
2tablespoonswater
¼cupfresh lime juice
3garlic clovesfinely minced
1serrano (or jalapeno) chilifinely minced, seeds and ribs removed
salt and pepper to taste
¼cupvegetable oil
For the Burrito Filling:
3poundsskirt steaktrimmed and cut into 3" pieces
3tablespoonsvegetable oil
1large white onionroughly chopped
1medium red bell pepperroughly chopped
1medium green bell pepperroughly chopped
2serrano (or jalapeno) chileschopped, seeds and ribs removed (optional)
1cupbeef broth
14.5ouncescan diced tomatoes with juice
½teaspoondried Mexican oregano
salt and pepper to taste
For serving:
126-inch flour tortillas
Sour creamoptional
Salsaoptional
Cilantrooptional
Lime wedgesoptional
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