Machaca Burrito Recipe


A delicious machaca recipe for tacos, burritos or scrambled with eggs.

Machaca Recipe for a Burrito

Machaca Burrito

Machaca is a flavorful combination of shredded beef, eggs, onions, tomatoes and peppers. In Mexico, machaca is made from sun-dried meat. The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than beef jerky, the meat was first marinated, then cooked, shredded and dried.

However, I recommend left-over brisket or pot roast, which then can be sautéed with the other ingredients. The flavor may be less intense than the authentic Mexican version, but the texture will be much more tender. For those who are not concerned about traditional Jewish dietary restrictions, regular flour tortillas may be used. However, by folding the machaca recipe ingredients in this “Passover tortilla,” is acceptable for the holiday of Passover.

Machaca Recipe Ingredients:

For the “tortilla”
2 medium sized russet potatoes
2 eggs
1/4-teaspoon salt
3 tablespoons of potato flour
1/3-cup soymilk (I prefer the Silk brand, which is labeled Kosher, and is non-dairy)
Cooking spray

For the machaca filling:

2 cups of left over beef brisket or pot roast, rinsed of its gravy and shredded
1 medium onion, chopped coarsely
1 medium bell pepper, seeded and cut into thin strips
1 can of diced green Ortega chilies
1 large can of whole, peeled tomatoes, drained and cut into quarters
Salt and pepper to taste
1-½ teaspoons of finely minced jalapeno (optional)
4 eggs


For the tortilla

In the food processor, using the shredding disk, shred the potatoes.
Rinse the shredded potatoes under cold water and then squeeze out the potatoes until they are as dry as possible
Return the potatoes to the food processor with the normal steel blade.
Add the eggs, the salt, and the soymilk
Process until the mixture is chopped, but not so fine as to be pureed.
The texture should be that of a pancake batter. If it seems too thick, add more soymilk.
Spray a non-stick 10 inch skillet, (on medium high heat) and then add ¼ cup of the potato mixture, spreading it over the surface of the pan quickly
When the bottom of the tortilla is brown, turn over and brown the second side.

For the machaca filling

In a skillet, with a small amount of cooking oil, sauté the onions and bell peppers, and if desired, also the jalapeno.
Add the shredded brisket and continue to sauté until all liquid has evaporated.
Whisk the eggs.
Add the eggs to the brisket mixture and continue cooking until the eggs are scrambled.
Serve the machaca with the potato tortillas Possible additional ingredients for guests to put on their burrito are: salsa, shredded lettuce, sliced avocado.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.