Machaca Burritos

Added: May 12, 2009


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These burritos are in a whole class by themselves - they're the best I've ever tasted! I developed the recipe while living in Southern California. I make big batches and then shrink wrap them with my Food Saver machine.


  • 2-3 lbs. chuck roast
  • 1 lg. chopped onion
  • jalapenos to taste
  • 1 lg. can chopped green chilies
  • 1 lg. can diced tomatoes
  • 1 bunch cilantro leaves
  • 1 tsp. each cumin, garlic powder, salt, pepper
  • 1 Tbs. chili powder
  • 5 eggs
  • Optional:
  • enchilada sauce
  • Jack cheese


Cook roast until tender (Pressure cooker: 20 minutes, Stovetop: about 2 hours). Cool and shred roast. Place shredded meat in large pot and add all ingredients except eggs. Simmer on top of stove for about 30 minutes. Add 5 raw eggs, stir into mixture, and simmer another 10 minutes. Cool, drain juices. Heat tortillas in the microwave for about 5 minutes. PlaceĀ 2-3 tablespoons of mixture on a soft tortilla. Serve as is or spread enchilada sauce and Jack cheese over top. Place in microwave and heat until hot and cheeses have melted.

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