Machaca Burritos
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
12 servings
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Machaca Burritos
Description
To prepare Machaca Burritos, skirt steak is marinated overnight in a mixture including lime juice, soy sauce, Worcestershire sauce, garlic, serrano or jalapeño chili, and seasonings. After marinating, the steak is seared in batches to develop a charred exterior. The pan is then used to sauté onions, red and green bell peppers, and optionally more chilies.
A mixture of beef broth, canned diced tomatoes, oregano, salt, and pepper is added along with the seared meat to simmer gently until the meat becomes tender and the flavors meld. The resulting filling is flavorful and tender, ideal for wrapping in warm flour tortillas with typical accompaniments like sour cream, salsa, cilantro, and lime wedges.
This dish requires advance planning due to the long marinating time but results in juicy, well-seasoned meat and a balanced combination of vegetables and spices. Adjust chilies to taste for heat level, and serve with warm tortillas for a satisfying meal.
Ingredients
Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons water
- ¼ cup lime juice fresh
- 3 garlic finely minced, cloves
- 1 serrano chili finely minced, seeds and ribs removed, or jalapeno chili
- salt to taste
- black pepper to taste
- ¼ cup vegetable oil
For the Burrito Filling:
- 1 white onion roughly chopped, large
- 1 red bell pepper roughly chopped, medium
- 1 green bell pepper roughly chopped, medium
- 3 tablespoons vegetable oil
- 3 pounds skirt steak trimmed and cut into 3" pieces
- 2 serrano chili chopped, seeds and ribs removed (optional, or jalapeno chili
- 1 cup beef broth
- 14.5 ounces diced tomatoes with juice, canned
- ½ teaspoon oregano dried, Mexican
- salt to taste
- black pepper to taste
For serving:
- 12 flour tortillas 6-inch
- sour cream optional
- salsa optional
- cilantro optional
- lime optional, wedges
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
- The total preparation time excludes at least 8 hours of marinating to ensure the meat absorbs the flavors fully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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