Machaca burritos

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
2-3 pound 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 chiles, chopped, seeds and ribs removed (optional)

1 cup beef broth

1 can diced tomatoes with juice

1/2 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)


1 tablespoons . soy sauce

1 tablespoons . Worcestershire sauce

2 tablespoons . water

1/4 cup fresh lime juice

3 garlic cloves, finely minced

1 serrano chili, finely minced, seeds and ribs removed

salt and pepper to taste

1/4 cup vegetable oil


  • 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. Add the skirt steak and toss to make sure each piece is well coated with the marinade.
  • Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight.
  • Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade.
  • Cut the onions and peppers into rough chunks and set 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, 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 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.
  • To roll a burrito, fold in two sides. Begin to roll from the bottom until you make a nice, drip-free package!
N Never Enough Thyme - Recipes and food photographs with a slight southern accent.


Machaca Burritos, photo 1Machaca Burritos, photo 2Machaca Burritos, photo 3Machaca Burritos, photo 4Machaca Burritos, photo 5Machaca Burritos, photo 6Machaca Burritos, photo 7Machaca Burritos, photo 8Machaca Burritos, photo 9

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