Machaca Burrito Recipe

Typically prepared using rehydrated dried beef or pork, this version of the popular Mexican dish uses brisket instead.

Mar 8 2018, 2:00pm

Servings: 8
Prep: 20 minutes
Total: 4 hours


for the brisket:
2 tablespoons vegetable oil
4 1/2 pounds|2 kg brisket
kosher salt and freshly ground black pepper, to taste
2 ribs celery, halved
1 large carrot, halved
1 medium yellow onion, quartered
1 (13.5 ounce) can whole peeled tomato
1 quart|1000 ml chicken stock

for the burrito:
2 tablespoons canola oil
6 ounces shredded brisket
2 teaspoons ground cumin
kosher salt and freshly ground black pepper, to taste
3 large eggs, lightly beaten
3/4 cup queso
1 (10-inch) flour tortilla
orange slices, to garnish
cilantro leaves, to garnish


1. Cook the brisket: Heat the oil in a large Dutch oven over high. Season the brisket with salt and pepper and cook, flipping once, until browned, about 5 minutes. Add the vegetables and chicken stock and bring to a boil. Reduce the heat to maintain a simmer and cover. Cook until the brisket is very tender, about 3 1/2 hours.

2. Make the burrito: Add the oil in a medium skillet over medium heat. Add the brisket and season with cumin, salt, and pepper. Add the eggs and cook, stirring continuously, until the eggs are set, about 5 to 7 minutes. Add 1/4 cup of the queso and cook, stirring, to combine, about 1 minute, then remove from heat. Toast the tortilla, flipping once, directly on the burner, grandma style, about 2 minutes. Transfer the tortilla to a plate and add the brisket and egg mixture to the middle. Roll it up, folding in the sides, creating a burrito. Smother it with the remaining queso and garnish with a slice of orange and some cilantro leaves.