Machaca Burritos

Machaca Burritos Recipe

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Pam Soberano


We used to buy these burritos in a Mexican restaurant. I decided I could make them myself and my family loves them. Anytime friends come to visit, they always ask me to make these.


★★★★★ 1 vote

Slow Cooker Crock Pot


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  • 1 large
    beef roast (any cut)
  • 1 medium
    onion chopped
  • 1 clove
    garlic minced
  • 1 large
    tomato (chopped)
  • 2 or 3 large
    jalapeno peppers (chopped)
  • 1 tsp
  • 1 or 2 pkg
    tortillas, flour
  • ·
    cheese, shredded

How to Make Machaca Burritos


  1. Always use a crockpot for this recipe. Start cooking the roast in the morning and let it cook all day until the meat can be easily shredded. Never cook the roast in water, let it cook alone and make juices.
    When the roast is cooked, remove from crock pot and shred on a large plate. After shredding, put the meat back into the crock pot along with all the other ingredients and stir together well. Continue to cook in the crockpot for another 15 minutes.
    Heat flour tortillas and place the meat on the tortillas and roll into burritos.
    If you want to make these into Chimichangas, you can deep fry them also.
    They can be topped with sour cream and guacamole.
    You can also put cheese inside if you like.

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About Machaca Burritos

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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