Entree: Mexico – Sonora (Northern Mexico) – Burritos de Machaca

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

- 10 oz (280 g) dried machaca (shredded dried beef)
- 1 1/2 cups (360 ml) low-sodium beef broth, hot (for rehydrating)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium white onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, diced (about 10 oz / 300 g)
- 2 serrano chiles, stemmed and finely chopped (about 20 g) — substitute 1 jalapeño for milder heat
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt and freshly ground black pepper, to taste
- 1 can (15 oz / 425 g) refried pinto beans, warmed
- 2 cups (370 g) cooked long-grain white rice
- 8 oz (225 g) shredded queso Oaxaca or Monterey Jack
- 6 large (10–12 inch) flour tortillas
- 1/2 cup (15 g) chopped fresh cilantro
- 2 limes, cut into wedges
- Optional: 1 poblano pepper, about 3 oz (85 g), roasted, peeled, seeded and sliced
- Optional: Salsa or pico de gallo, for serving

Instructions

Short Description:
Hearty Sonoran burritos filled with rehydrated machaca (dried shredded beef) stewed with tomatoes, onions, and chiles, plus beans, rice, and melting cheese, then wrapped in large flour tortillas and lightly toasted.

Regional Notes:
This is the Sonoran version: authentic machaca is dried, shredded beef that is rehydrated and cooked with tomatoes, onions and chiles before wrapping in large Sonoran flour tortillas. Unlike interior-Mexico variants, Sonoran burritos emphasize rehydrated dried beef and simple fillings (beans, rice, cheese) served in generous, toasted flour tortillas.

1. Place the dried machaca in a bowl and pour the hot beef broth over it. Let sit 10 minutes to soften, then transfer (with any remaining broth) to a medium saucepan and simmer over medium-low heat, breaking up fibers, until rehydrated and tender, about 10–12 minutes. Drain any excess liquid, reserving a little broth.
2. Meanwhile, heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook 30 seconds more until fragrant.
3. Add the diced tomatoes, chopped serranos, cumin and oregano to the skillet. Cook, stirring, until the tomatoes start to break down, about 4–5 minutes. Season with salt and pepper.
4. Add the rehydrated machaca to the skillet along with up to 2 tbsp (30 ml) of the reserved broth if the pan is dry. Cook, stirring and shredding any large pieces, until the meat is well incorporated with the tomato-onion mixture and mostly dry, about 6–8 minutes. Taste and adjust seasoning.
5. Warm the refried beans in a small pot or microwave until smooth and spreadable. Reheat the cooked rice if necessary (sprinkle a little water and cover while warming).
6. If using, roast the poblano over a gas flame or under a broiler until charred on all sides; place in a bowl, cover to steam 5 minutes, then peel, seed and slice.
7. Warm the flour tortillas on a dry skillet or griddle over medium heat 20–30 seconds per side until pliable and lightly toasted. To assemble each burrito: lay a warm tortilla flat, spread about 2–3 tbsp (30–45 g) refried beans in the center, add about 1/3 cup (60 g) rice, 3/4 cup (about 115 g) machaca mixture, a sprinkle of shredded cheese (about 1 1/3 oz / 37 g), a few slices of roasted poblano (if using) and a little chopped cilantro.
8. Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to enclose. Press seam-side down onto the hot skillet with 1 tsp (5 ml) oil and cook 1–2 minutes per side until the tortilla is golden and the cheese inside melts.
9. Serve each Burrito de Machaca hot with lime wedges, extra cilantro, and salsa or pico de gallo at the side.