Machaca Burritos
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
12 servings
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Calories
354 kcal
-
Course
Main Course
-
Cuisine
American
Machaca Burritos
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Tender skirt steak simmered with peppers and spices for deep, rich flavor. These Machaca Burritos bring bold Tex-Mex taste to any table.
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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:
- 1 large white onion roughly chopped
- 1 medium red bell pepper roughly chopped
- 1 medium green bell pepper roughly chopped
- 3 tablespoons vegetable oil
- 3 pounds skirt steak trimmed and cut into 3" pieces
- 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.
- Prep the onions and peppers by cutting them into chunks. Set them 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. Without cleaning the pan, add the onions, peppers, 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
Show Details
Serving
1
Calories
354kcal
(18%)
Carbohydrates
20g
(7%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
503mg
(21%)
Potassium
533mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
416IU
(8%)
Vitamin C
27mg
(30%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 354kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 503mg | 21% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 27mg | 30% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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