Machaca Burritos – Slim Kitchen

If you want to switch out from classic burritos and burritos bowls, try these homemade stuffings Makaka Burritos. Tender chopped beef, Pinto beans, rice, coriander, lettuce, cheese and all your favorite fillings.

Learn how to make these burritos with traditional dry chacs, homemade beef macaca or lighter chicken chicken. You can even make breakfast burritos with Machaca Con Huevo.

With a layer of delicious ingredients and satisfying texture, this recipe is ideal for a quick lunch or a comfortable dinner.

What is Machaca Burritos?

Makaka Burritos This is a recipe for the Mexican-inspired crowd, served with savory masacac (dry beef and chopped beef), soft flour tortillas, steamed rice, creamy tofu beans and all the most delicious burritos.

In our house, we like to add chopped Mexican cheese to it as a melted, slimy element. Then we piled it in chopped lettuce, Pico de Gallo, avocado and a ball of sour cream.

You can add your favorite cheese type or customize it by adding different salsa, toppings and vegetables.

If you are a fan of burritos, you might like our frozen breakfast burritos, spaghetti squash burritos bowls and chicken burritos bowls.

Why You Love Makaka Burritos

There are many reasons to love these savory burritos.

• satisfy: The combination of megacaka, rice and beans can lead to high protein and incredible meals.
• Customizable: Mix your favorite vegetables and seasonings, or serve Machaca burritos with unique toppings and sides to make your own recipe! You can even deconstruct them to make burrito bowls.
• Convenient: Machaca burritos are perfect for a quick lunch or dinner. You can also prepare them in advance and freeze them to snap up meals.
• Adaptability: Make these burritos with traditional dry makaka or homemade makaka, depending on what you are available. You can even try to see which version you like at the same time!

Ingredients and substitutions

Here’s everything you need to make these delicious burritos.

• Flour Tortillas: Provides a soft, chewy packaging for burritos. You can use low-carb tortillas or even whole wheat tortillas as a replacement.
• MACHACA: Brings a savory and chewy texture. Use store-bought Machaca or make your own beef machaac or chicken machaka. You may find some at the Mexican Food Market or online.
• White rice: Adds fluffy texture and mild flavor. Plus, it will bulk burritos to make them more fulfilling. You can also use brown rice or quinoa. For low carb options, swap in cauliflower rice.
• Pinto Bean: For the buttery element of the Machaca, adds extra protein and fiber. We prefer Pinto Bean, but black beans are also a good choice.
• coriander: Add fresh lemon flavor and aromatic notes. If you are not a cilantro fan, you can omit it or replace it with parsley.
• lettuce: Provides a refreshing crunch for these Machaca burritos. Use crispy varieties such as romaine, green or iceberg lettuce. If you want to freeze them, omit it.
• Mexican cheese: For creamy, melted and cheesy layers. Use a store-bought Mexican cheese mixture, or make your own with cheddar, Monterey Jack, Asadro, Queso Quesadilla and Taco seasonings.

How to Make Machaca Burritos

Once you have Machaca, these are easy to make.

1. Prepare Makaka

If you can’t find Machaca online or in-store, you can easily start from scratch. To prepare your homemade Machaca, simply grill the round beef and season it and cook it slowly for about 8 hours, combining onion, chili, tomatoes and serrano peppers.

After cooking, chop the beef with a few forks, making sure to drain the excess liquid to avoid soaking burritos.

2. Assemble burritos

We always find it helpful to warm the tortillas a little bit before wrapping them. This makes them more flexible and easy to use. You can heat it in a microwave wrapped in a towel for about 20 seconds, or on each side of a dry skillet for 30 seconds.

Add the fillings one by one – steamed rice, horse chac, tofu beans, lettuce, coriander and cheese. If you use extra toppings, you can add them at this point.

Be careful not to overfill the burritos, otherwise it will be difficult to roll and may break.

How to Fold Burritos

For some, folding burritos is as easy as tying shoes. For others, it’s not that simple. This is the fastest and best way to wrap a burrito so you never lose your precious filling again!

1. Fold with your index finger towards the center, left and right to partially cover the filler. When you start rolling, this creates some small pockets to hold the filling in place.
2. Starting from the edge closest to you, roll the tortillas tightly over the filling with your thumb. Remember to fold the sides and maintain a certain tension as you move.
3. Press the burrito with both hands (just like a sushi roll). If you are freezing or eating on the go, you can wrap the burritos in foil. For a crunchy texture, toss the burritos into a hot skillet to make the tortilla crisp.

Served with burritos

For the toppings and aspects of Machaca burrito, these options are almost endless, but here are some of our favorites:

Meal preparation: leftovers and freezer burritos

Although it’s best to have makaka burritos right away, they do store well. Just follow these tips:

• refrigerator: Store the remaining burritos in foil or sealed containers in the refrigerator for up to 4-5 days.
• refrigerator: Wrap the burrito alone in foil and place it in a freezer safety bag or container for up to 3 months. Just remember to omit lettuce.
• Reheat: Reheat the Machaca burritos in the oven at 350F for 10-15 minutes or until they are heated.

Recipe ideas and changes

There are many ways to make these burritos your own.

• egg: Add breakfast burritos to scrambled eggs. Or stuff your eggs with classic makakas.
• protein: Use chicken masakka or sausage instead of beef makaka.
• vegetable: Add the fajita vegetables (scrambled chili and onion) for extra saltiness.
• Dairy-free products: Swap cheese for a dairy-free cheese replacement.
• cereals: Use quinoa instead of rice as a complete protein.

Tips for Machaca Burritos

• Warm Tortillas: Before assembling the burrito, heat the tortillas to prevent tearing.
• Organized: If you are making Machaca, make sure to drain well to avoid soaking burritos.
• Folding edges: Fold the edges of the burrito tightly to ensure the filling is safe.
• Wrapped in foil: If you are heating burritos in the oven, wrap them in foil to avoid drying.
• Tags If stored: If you freeze them for fast food preparation, don’t forget to mark the burritos as dates and fillers to make it easier to determine when to heat them up.
• Sasha: Pair these Machaca burritos with a variety of salsa and spicy seasonings for more flavor and spices.