Machaca Burritos

Machaca burritos are a crowd-pleasing recipe inspired by the flavors of Mexico, featuring savory machaca (dried and shredded beef), soft flour tortillas, steamed rice, creamy pinto beans, and all the most delicious burrito toppings.

In our house, we love to add shredded Mexican cheese inside for a melty, gooey element. Then we pile in shredded lettuce, pico de gallo, avocado, and a dollop of sour cream.

You can add your favorite type of cheese, or customize it more by adding different salsas, toppings, and vegetables.

Before You Get Started

• Choose the right tortillas: Use burrito-size flour tortillas (about 10 inches) so they can hold all the fillings without tearing. If using whole wheat or low-carb tortillas, warm them extra well since they're more prone to cracking.
• Prep the machaca ahead: If making homemade machaca, cook and shred the beef the day before. This saves time and also makes rolling the burritos easier since cooled meat won't steam up the tortilla. If you don't want to make homemade machaca, you can use store-bought! You may be able to find some at Mexican food markets or online.
• Set up a burrito station: Lay out all your fillings in bowls before you start assembling. This makes the process smoother and helps prevent overfilling.
• Think about freezing: If you plan to freeze some, leave out fresh toppings like lettuce, sour cream, or avocado. Add them later after reheating for the best texture and flavor.

How to Make Machaca Burritos

Once you have the machaca, these are so easy to make.

1. Prepare the machaca

If you can't find machaca online or in-store, you can easily make it from scratch. To prepare homemade machaca, simply season a round beef roast and slow-cook it on low for about 8 hours with a combination of onions, peppers, tomatoes, and serrano peppers.

After cooking, use a couple of forks to shred the beef, making sure to drain any excess liquid to avoid soggy burritos.

2. Assemble the burritos

We always find it helpful to warm tortillas slightly before wrapping them. This makes them much more pliable and easy to work with. You can warm them for about 20 seconds in the microwave, wrapped in a towel, or heat them for 30 seconds on each side in a dry skillet.

Add your fillings one by one — steamed rice, machaca, pinto beans, lettuce, cilantro, and cheese. If you're using extra toppings, you can add them at this point as well.

Just be careful not to overfill your burrito, or it will be very difficult to roll and could break.

How to Fold a Burrito

For some people, folding a burrito is as easy as tying their shoes. For others, it's not so straightforward. This is the quickest and best way to wrap a burrito so you never lose precious fillings again!

1. Fold in the left and right sides with your index fingers towards the center so they partially cover the filling. This creates little pockets to hold the fillings in place when you start rolling.
2. Starting from the edge that's closest to you, tightly roll the tortilla with your thumbs over the filling. Remember to keep the sides folded in as you go, and maintain some tension.
3. Seal the burrito by gently pressing it with both hands (like you would a sushi roll). If you're going to be freezing or eating it on the go, you can wrap the burrito in foil. For a crunchy texture, throw the burritos in a hot skillet to crisp up the tortillas.

Tips for Making Machaca Burritos

• Warm your tortillas properly: Heat tortillas in a dry skillet or wrapped in a damp towel in the microwave. A warm tortilla is much easier to fold and won't split when rolling.
• Fold the edges: Fold the edges of the burrito tightly to keep the filling secure.
• Wrap in foil: If you're heating the burritos in the oven, wrap them in foil so they don't dry out.
• Label if storing: If you're freezing them for quick meal prep, don't forget to label the burritos with the date and fillings so it's easier to tell when you're heating them up later.
• Salsa: Serve these machaca burritos with a variety of salsas and hot sauces for more flavor and spice.

What to Serve with Burritos

The options are virtually endless when it comes to toppings and sides for machaca burritos, but here are some of our favorites:

• Creamy chipotle sauce
• Habanero salsa
• Guacamole
• Pickled red onions
• Sour cream
• Pico de gallo
• Pickled jalapenos
• Tortilla chips

Meal Prep: Leftovers and Freezer Burritos

Although it's best to eat machaca burritos right away, they do store well. Just follow these tips:

• Fridge: Store leftover burritos wrapped in foil or in an airtight container for up to 4-5 days in the refrigerator.
• Freezer: Wrap burritos individually in foil and keep them in a freezer-safe bag or container for up to 3 months. Just remember to omit the lettuce.
• Reheating: Reheat machaca burritos in the oven at 350°F for 10-15 minutes, or until they're warmed through.

Recipe Ideas and Variations

There are so many ways to make these burritos your own.

• Eggs: Add scrambled eggs for a breakfast-style burrito. Or stuff them with classic Machaca with Eggs.
• Vegetables: Add in fajita vegetables (sautéed peppers and onions) for extra savory flavors.
• Dairy-free: Swap out the cheese for a dairy-free cheese alternative.
• Grains: You can also use brown rice or quinoa. For a low-carb option, swap in cauliflower rice.
• Beans: We prefer pinto beans, but black beans are also a good option.