Machaca Burritos

Angled shot of 3 halves of machaca burritos.

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Perfectly cheesy, comforting, and spicy, these machaca burritos are loaded with a dried-beef scrambled eggs filling for the perfect bite.


  • 1/2 tablespoon vegetable oil
  • 1/4 medium white onion, diced
  • 1/4 small jalapeño, finely chopped
  • 1/2 teaspoon garlic powder
  • 1 cup dried beef machaca (about 1.6 oz)
  • 1 Roma tomato, quartered
  • 2 tablespoons water
  • 6 eggs, whisked
  • Salt and pepper, to taste
  • 4 medium flour tortillas
  • 1 cup refried beans
  • 1 cup shredded Chihuahua cheese


Cook the onions. Heat the oil in a large pan over medium-low heat. Add the onion, jalapeño, and garlic powder. Stir well to combine. Let everything cook for 4-6 minutes or until the onion has softened.

Add the machaca. Stir the machaca into the pan. Let it cook for 6-8 minutes, stirring occasionally. Remove it from the heat.

Blend the sauce. Place the tomato and water in the blender. Process it until you get a smooth mixture. Strain the sauce into the pan. Mix until well combined and let it cook for 3-4 minutes.

Cook the eggs. Add the eggs into the pan over medium-low heat. Stir well to combine. Let the eggs cook, scrambling constantly, for 5-7 minutes or until the eggs are set to taste. Season with salt and pepper to taste and remove from the heat.

Assemble the burrito. Heat a pan or griddle over low heat. Spread each tortilla with 3-4 tablespoons of refried beans. Sprinkle with 1-2 tablespoons of cheese. Add scrambled eggs to taste. Place the assembled tortilla in the pan and cover it with the lid for 1-2 minutes or until the cheese has melted.

Roll it. Use a spatula to remove the tortilla from the heat. Fold 1″ from the left and right sides of the tortilla inward. Grab the edge nearest to you and fold it over the filling, tucking it in to roll the burrito. Repeat this for every burrito. Serve warm and enjoy.

Keywords: machaca, machacado, machaca con huevo, machaca burritos