We are sharing our favorite Beef Machaca Recipe today and how to make a delicious Machaca Burrito for dinner or breakfast. Not many are familiar with the name Machaca but I know many of you have tried it and called it by other names. Machaca is lightly seasoned and flavored shredded beef cooked with red bell peppers, garlic, and onion.
Normally we would roll up the machaca into a burrito but to show off that delicious filling we served it like a machaca taco. We are also using a slow cooker so dinner can be on the table that evening with a minimal amount of work.
Make a Machaca breakfast burrito by adding eggs to heated machaca. It’s a great way to use the leftover machaca. Place the machaca in a medium skillet, heat and add a few whipped eggs. Cook the mixture until the eggs are firm and fill corn or flour tortillas with the meat and egg mixture.
We love to serve a heaping bowl of machaca for everyone to serve themselves. We set it out with either corn or flour warmed tortillas (or both), salsa, jalapenos, and avocados. Everyone can build their burrito or taco with their favorite ingredients which makes less work for you. Serve with sides of Mexican rice or refried beans, lettuce, and tomato and topped with cheese if you prefer.
This Machaca recipe is fun with the little street taco flour tortillas to make mini tacos or machaca burritos. We love using these little tortillas for a party as finger food or appetizer snacks.
Add chunks of cooked potato to the machaca or the machaca and egg mixture. I love the machaca breakfast burritos with or without potato. If you don’t quite have enough of the machaca left over, the potatoes can stretch it.
If you like our Machaca Recipe then try some of our other favorite Mexican Dishes: