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Best Easy Burritos de Machaca Recipe

Name: Best Easy Burritos de Machaca Recipe
Total time: 45 min
Yield: 270 g
Ingredients: flour tortillas 4 pieces; machaca (dried shredded beef) 12 oz; large eggs 6 pieces; roasted poblano chiles 2 pieces; white onion 0.5 cup; tomato 0.5 cup; vegetable oil 2 tbsp; garlic cloves 2 cloves; salt 1 tsp; black pepper 0.5 tsp

Flour tortillas stuffed with dried shredded beef, scrambled eggs, and roasted chiles. These high protein northern Mexican burritos deliver bold, carnivore-approved flavors for a hearty family meal.

Cook 45 min Difficulty NORMAL 510 kcal

#high protein #mexican #beef #family meal

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Ingredients

Main ingredients

flour tortillas 4 pieces
machaca (dried shredded beef) 12 oz
large eggs 6 pieces
roasted poblano chiles 2 pieces
white onion 0.5 cup
tomato 0.5 cup

Seasonings/Sauce

vegetable oil 2 tbsp
garlic cloves 2 cloves
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 42 g 33%

Protein 37 g 29%

Fat 22 g 38%

Serving size 270g

Cooking steps

1

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
2

Stir in minced garlic and cook for 1 minute until fragrant. Add chopped roasted poblano chiles and diced tomato; cook for another 2–3 minutes while stirring.
3

Add machaca (dried shredded beef) to the skillet, breaking up any clumps, and cook for 4–5 minutes until warmed through and slightly crisp. Season with half of the salt and pepper.
4

Whisk eggs with remaining salt and pepper. Pour eggs evenly over the machaca mixture, gently stirring as eggs set. Lower heat to medium-low and cook, folding occasionally, until just set but still moist, about 4 minutes.
5

Warm flour tortillas on a dry skillet over medium heat for 30 seconds per side. Divide the machaca-egg mixture among tortillas, roll tightly into burritos, and serve immediately.

Personalized Q&A

Q. What are the key ingredients in Burritos de Machaca?

The core ingredients are machaca (dried shredded beef), eggs, roasted poblano chiles, and flour tortillas. Machaca brings rich, savory beef flavor and high protein, while the eggs add tenderness and extra protein. The roasted chiles and onions give the burrito its distinctive northern Mexican character.

Q. How do I prevent the eggs from overcooking when making the filling?

Cook the eggs over medium-low heat and stir gently once added to the machaca mixture. Remove the filling from heat when the eggs are still a bit moist and just set, as they will continue to firm up from residual heat. This avoids a dry or rubbery texture.

Q. What can cause dry burrito filling, and how can I avoid it?

Overcooking the beef or scrambling the eggs too long can dry out the filling. To keep the texture juicy, briefly warm the machaca and only cook the eggs until just set, keeping the heat moderate throughout. Warming the tortillas before assembling also helps prevent the filling from drying out inside.

Q. Is this recipe high in protein, and what is the protein-to-carb ratio?

Yes, each serving provides about 37g of protein with a protein-to-carb caloric ratio of 29% protein to 33% carbs, making it a high-protein meal suitable for carnivore diets and satisfying for those seeking hearty flavors.

Best Easy Burritos de Machaca Recipe

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